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Vegan Spanakopita

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This flaky and savory vegan spanakopita features layers of golden phyllo pastry filled with a creamy, herbed spinach and tofu mixture. A plant-based take on the beloved Greek classic, it’s perfect for holiday tables, potlucks, or an elegant weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 16 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
  • 1 block (14 oz) firm tofu, drained and pressed
  • 2 tablespoons nutritional yeast
  • Juice of 1 lemon
  • 1/4 cup fresh dill, chopped (or 2 teaspoons dried)
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • 10–12 sheets phyllo pastry, thawed
  • 1/4 cup olive oil or melted vegan butter (for brushing)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
  2. In a skillet, heat 1 tablespoon olive oil and sauté onion for 3-4 minutes until translucent. Add garlic and cook for another minute.
  3. Add spinach to the skillet and cook until wilted. If using frozen spinach, simply stir it in and heat through. Set aside to cool slightly.
  4. In a large bowl, crumble the tofu. Add nutritional yeast, lemon juice, dill, parsley, salt, pepper, and nutmeg. Mix well, then stir in the spinach mixture.
  5. Lay 1 sheet of phyllo in the baking dish and brush lightly with olive oil. Layer with 4-5 more sheets, brushing each with oil.
  6. Spread the spinach-tofu mixture evenly over the phyllo layers.
  7. Layer the remaining phyllo sheets on top, brushing each one with oil. Tuck in the edges.
  8. Score the top into squares or diamonds with a sharp knife.
  9. Bake for 40–45 minutes, or until the top is golden and crisp.
  10. Cool slightly before serving. Best served warm or at room temperature.

Notes

  • Phyllo dough dries quickly—keep unused sheets covered with a damp towel.
  • Fresh herbs provide the best flavor, but dried dill and parsley can be substituted.
  • For a creamier filling, blend part of the tofu mixture before combining with spinach.
  • Let spanakopita rest before cutting to maintain crisp layers.

Nutrition

Find it online: https://yumfoodusa.com/vegan-spanakopita/