Vegan Spanakopita
This vegan tofu spanakopita is a delicious, plant-based take on the classic Greek pastry. Golden filo pastry with a savoury filling made with tofu, spinach, onion and fresh herbs.
Equuipment:
- Baking dish
- Saucepan
Ingredients:
- Filo or phyllo pastry can be found in the supermarket and some are accidentally vegan (make sure you read the ingredients)
- Firm tofu (I don't worry about the brand)
- Spinach (I prefer frozen spinach for this recipe as it's easier to wilt down quickly. If you have fresh spinach, feel free to use that instead).
- Fresh herbs are better for this recipe but dried are also fine.
- Hummus, vegan feta or tahini (I prefer to use a mixture of hummus and vegan feta in this recipe but you can just use one or the other. Use whatever you have readily available). Choose a nice vegan feta that has a good soft texture and delicious flavour.
Ingredients
Instructions
Preheat the oven to 185° C and grease a baking tray (I used a 30cm x 20cm glass baking tray). Remove the pastry from the freezer and rest.
- Place the olive oil into a frying pan and add the diced onion and crushed garlic. Lightly fry on medium heat until golden brown.
- Add the frozen or fresh spinach to the same frying pan and cook until soft. If the spinach is frozen, keep cooking until the moisture has been fully absorbed.
- Remove the tofu from its packaging and lightly press it in-between a tea towel or paper towel. Crush the tofu into the large bowl with the garlic and onion. I use my hands but you can use a potato masher if you prefer. The tofu should be evenly crumbled into the mixture.
- Add the cooked onion, garlic and spinach, nutritional yeast, Dijon mustard, lemon juice, dill, salt, pepper and either tahini, hummus or vegan feta to the tofu mixture.
- Remove the filo pastry from the packaging and lay one piece of pastry through the tray (if it isn't big enough to cover the sides of the baking tray, lay them in a way that the pastry overhangs. Brush evenly with melted vegan butter, soy milk or olive oil and lay another piece of pastry over the top. Repeat this process again so its 3 layers of filo pastry (brushing between each layer).
- Add the mixed filling mixture evenly on top of the filo pastry. Try to get the mixture into the centre and not fold down the edges (you want the pastry to fully cover the mixture).
- Press the mixture down and fold the edges of the pastry over the top of the mixture.
- Add 1 filo sheet over the top, brush with oil and repeat twice more so you have 3 filo sheets on top.
- With some of the excess filo pastry either bunch or scrunch the pastry up and add to the brushed filo pastry.
- Brush the top of the scrunched or bunched pastry.
- Optional: Sprinkle with sesame seeds.
- You can pre-cut the slices now or after its baked.
- Add to the oven and bake for 50-55 minutes or until a deep golden brown.
- Remove from the oven and cut into sections.
- This dish can be reheated and will stay fresh in an airtight container in the fridge for 5 days or freeze for 3 months.
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