Description
This Irresistible Vegan Spanakopita is a delightful plant-based twist on the classic Greek spinach pie, featuring flaky phyllo pastry layered with a creamy tofu and fresh spinach filling. Enhanced with aromatic herbs and zesty lemon, it offers a perfect balance of flavors and textures, making it your new favorite comfort food.
Ingredients
Scale
Phyllo Pastry & Fats
- 16 oz Phyllo pastry (essential for creating flaky layers)
- ½ cup Olive oil or melted vegan butter, divided
- ½ cup Melted refined coconut oil (smooth texture)
Filling
- 12 oz Extra firm tofu (provides creamy base)
- 3 tablespoons Lemon juice (brightens flavor)
- 2 tablespoons Apple cider vinegar (adds tang)
- 1 tablespoon Nutritional yeast (adds cheesy flavor)
- 1 teaspoon Onion powder (savory depth)
- ½ teaspoon Garlic powder (aromatic flavors)
- ¼ teaspoon Dried dill (classic herb)
- 1½-2 teaspoons Fine sea salt (to taste)
- 16 oz Fresh spinach (star ingredient)
- 1 medium Onion, chopped finely (adds sweetness)
- 3 cloves Garlic, minced very finely (bold flavor)
- 1 cup Fresh parsley, chopped (adds freshness)
- 2 tablespoons Fresh mint, chopped (herbaceous pop)
- 1 medium Lemon zest (zesty freshness)
- ¼ teaspoon Ground nutmeg (warmth and complexity)
- ¼ teaspoon Freshly ground black pepper (subtle spice)
Instructions
- Preparation: Defrost the phyllo pastry by placing it in the refrigerator overnight or at room temperature for about 4 hours to ensure it is pliable and ready for use.
- Prepare the filling: Blend the vegan feta by combining extra firm tofu, lemon juice, apple cider vinegar, nutritional yeast, onion powder, garlic powder, dried dill, salt, and pepper in a food processor until smooth and creamy.
- Sauté spinach: In a large sauté pan, heat 1 teaspoon of olive oil or melted vegan butter over medium heat. Add fresh spinach and sauté until wilted, which should take a few minutes. Remove from heat.
- Drain spinach: Allow the sautéed spinach to cool slightly, then squeeze out excess liquid thoroughly to avoid a soggy filling. Place the drained spinach into a large mixing bowl.
- Combine filling and spinach: Add the blended tofu mixture to the drained spinach along with finely chopped onion, minced garlic, fresh parsley, fresh mint, lemon zest, and ground nutmeg. Mix everything well until evenly combined.
- Prepare baking dish and oven: Grease your baking dish with oil or vegan butter. Preheat the oven to 350℉ (175 °C).
- Layer phyllo sheets: Carefully open the phyllo pastry sheets and cut them to fit your baking dish. Place one sheet in the dish and lightly brush with olive oil or melted vegan butter. Repeat layering about half of the sheets, brushing each layer to create flaky texture.
- Add filling: Spoon the spinach and tofu filling evenly over the layered phyllo sheets. Level the surface gently with a spatula.
- Top layering and finish: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with oil or vegan butter. For added texture, scrunch the last few sheets a bit as you place them.
- Bake spanakopita: Place the baking dish in the preheated oven and bake for 25 minutes. Then rotate the dish for even browning and bake for an additional 15 to 20 minutes or until the top is golden brown and crispy.
- Cool and serve: Remove the spanakopita from the oven and let it cool on a wire rack for at least 15 minutes before cutting to ensure clean slices and enhanced flavors.
Notes
- Defrost phyllo gently to prevent tearing; cover unused sheets with a damp towel to keep moist during assembly.
- Ensure all excess liquid is removed from the spinach to avoid sogginess in the pie.
- Feel free to adjust seasoning such as salt and herbs according to your taste preferences.
- You can substitute tofu with vegan ricotta or cashew cheese for variation.
- Use refined coconut oil for a neutral flavor; unrefined coconut oil may impart a coconut taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
