Tofu Feta Pie
Indulge in the savory goodness of this Tofu Feta Pie, a plant-based take on a Mediterranean classic that’s as wholesome as it is delicious! Perfect for vegans and vegetarians, this recipe features a creamy, herbed tofu filling infused with lemon juice, white miso paste, and nutritional yeast for a tangy, "feta-like" flavor. Fresh spinach and dill add bursts of vibrant green freshness, while layers of golden, flaky phyllo pastry provide the perfect crispy crust. Easy to prepare and baked to perfection in under an hour, this dish is ideal for lunch, dinner, or as a show-stopping centerpiece for gatherings. Serve it warm, paired with a crisp side salad, for a flavorful and satisfying meal that’s sure to impress. Keywords: vegan feta pie, tofu feta recipe, phyllo pastry pie, plant-based Mediterranean dish.
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Recipe Information
Ingredients
- 350 grams firm tofu
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 150 grams fresh spinach (chopped)
- 2 tablespoons dill (fresh, chopped)
- 8 sheets phyllo pastry sheets
- 4 tablespoons olive oil (for brushing)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch pie dish or round baking pan.
Drain and press the tofu for 10-15 minutes to remove excess moisture. Pat it dry with a paper towel.
In a large bowl, crumble the tofu into small pieces with your hands or a fork. Add lemon juice, olive oil, miso paste, nutritional yeast, dried oregano, salt, and black pepper. Mix well until combined and resembles a 'feta-like' texture.
Fold the chopped spinach and fresh dill into the tofu mixture. Stir until evenly distributed and set aside.
Take one sheet of phyllo pastry and lay it in the pie dish, letting the edges hang over the side of the dish. Lightly brush it with olive oil. Repeat this step with 7 more phyllo sheets, rotating each one slightly to cover the bottom and sides of the dish evenly.
Spoon the tofu spinach mixture into the prepared phyllo crust, spreading it out in an even layer.
Fold the overhanging edges of the phyllo sheets toward the center to partially cover the filling. Brush the folded edges with olive oil for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is crisp and golden brown.
Remove from the oven and allow the pie to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
