Spanakopita
Delicious and flaky spinach pie filled with a savory blend of spinach, herbs, and tofu feta, wrapped in crisp phyllo dough.
Spanakopita is a traditional Greek dish that has been wonderfully adapted into a vegan delight, perfect for dinner.
This recipe incorporates whole-food plant-based ingredients, making it wholesome yet indulgent.
At vegancooking.recipes, you'll find this delightful dish that is not only satisfying but also packed with nutrients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Phyllo dough can be found in the freezer section of most grocery stores. Ensure it's labeled vegan, as some brands may contain animal products. You can substitute the spinach with other greens like Swiss chard or kale for a different flavor.
Tips & Notes
- •Keep the phyllo dough covered with a damp towel while you work to prevent it from drying out.
- •Feel free to add other vegetables or spices to the filling to customize your Spanakopita.
Recipe Variations
- •Add sun-dried tomatoes or olives to the filling for an extra burst of flavor.
- •Use a different herb mix, such as basil or oregano, to change the flavor profile.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best results.
Frequently Asked Questions
Can I make Spanakopita ahead of time?
Yes, you can prepare the rolls ahead of time and store them in the refrigerator. Bake them just before serving.
What can I serve with Spanakopita?
Spanakopita pairs well with a side salad, roasted vegetables, or a vegan tzatziki sauce.
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Delicious and flaky spinach pie filled with a savory blend of spinach, herbs, and tofu feta, wrapped in crisp phyllo dough.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped spinach, and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
- 5
In a large bowl, combine the crumbled tofu, nutritional yeast, dill, parsley, lemon juice, salt, and pepper. Mix well.
- 6
Add the cooled spinach mixture to the tofu mixture and combine thoroughly.
- 7
Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again. Repeat this process until you have about 5 sheets layered.
- 8
Spoon some of the spinach filling along one edge of the phyllo, then fold the sides over the filling and roll it up tightly to form a log. Place on a baking sheet lined with parchment paper.
- 9
Repeat the process with the remaining phyllo and filling, placing each roll on the baking sheet.
- 10
Brush the tops of the rolls with the remaining olive oil.
- 11
Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy.
- 12
Allow to cool slightly before slicing and serving.
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