Vegan Spanakopita
Discover the irresistible charm of Vegan Spanakopita, a plant-based twist on the classic Greek savory pie that's as flaky as it is flavorful! This recipe layers crisp, golden phyllo dough with a rich and creamy filling made from fresh spinach, protein-packed tofu, and a zesty blend of lemon juice, dill, and parsley. Nutritional yeast adds a cheesy depth, while green onions and garlic enhance the vibrant, herbaceous flavors. With just 20 minutes of prep time and straightforward assembly, this dairy-free and egg-free dish is perfect for impressing guests or serving as a hearty appetizer or entrée. Pair it with a crisp side salad for a complete, Mediterranean-inspired meal your taste buds will love.
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Recipe Information
Ingredients
- 1 package (16 oz) Frozen phyllo dough
- 0.5 cup Olive oil
- 16 cups (about 1 lb) Fresh spinach
- 14 oz Firm tofu
- 0.25 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 2 tablespoons Dill, fresh (or 1 tsp dried dill)
- 0.25 cup Parsley, fresh
- 4 stalks Green onions
- 3 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Thaw the phyllo dough according to the package instructions (typically overnight in the fridge or for a few hours at room temperature).
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil.
Wash the spinach thoroughly and roughly chop it. Add it to a large skillet or pot and cook over medium heat for 3-5 minutes, stirring, until wilted. Set aside to cool slightly, then squeeze out excess liquid using a clean kitchen towel or cheesecloth.
In a food processor, combine the firm tofu, nutritional yeast, lemon juice, dill, parsley, garlic, salt, and black pepper. Blend until smooth and creamy. Transfer to a bowl.
Finely chop the green onions and add them to the bowl with the tofu mixture. Stir in the cooked spinach until the filling is thoroughly combined.
Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough in the prepared baking dish and lightly brush it with olive oil. Repeat this process, layering 8 sheets of phyllo dough and brushing each with olive oil.
Spread the spinach filling evenly over the layered phyllo sheets.
Continue layering another 8 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil.
Use a sharp knife to score the top layers of the phyllo dough into the desired portion sizes (e.g., squares or triangles). This makes it easier to cut after baking.
Bake in the preheated oven for 35-40 minutes or until the phyllo is golden brown and crispy.
Remove from the oven and let cool for 10-15 minutes before serving. Enjoy your vegan spanakopita warm or at room temperature!
Nutrition Facts
Calories |
4455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9948 mg | 433% | |
| Total Carbohydrate | 524.7 g | 191% | |
| Dietary Fiber | 183.9 g | 657% | |
| Total Sugars | 7.7 g | ||
| Protein | 251.5 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7678 mg | 591% | |
| Iron | 253.4 mg | 1408% | |
| Potassium | 1657 mg | 35% | |
*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.
