-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
280
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:Wheat,Soy
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Spanakopita is a cruelty-free take on the classic Greek pastry. Packed with a flavorful spinach and tofu feta mixture, nestled between layers of crispy, golden phyllo dough, it promises a delightful eating experience. This recipe reinvents traditional spanakopita using plant-based ingredients without compromising taste or texture. Whether you are hosting a dinner party or looking for a comforting meal, this vegan version of the beloved spinach pie will satisfy your cravings while adhering to a vegan lifestyle. Carefully selected ingredients ensure that every bite is as authentic as its traditional counterpart, making it a must-try for vegans and non-vegans alike.
Ingredients
- 1 pack phyllo dough (thawed)
- 2 lbs spinach (washed and chopped)
- 1 block tofu (pressed and crumbled)
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh dill (to taste)
Steps:
- Preheat oven to 350°F (175°C).
- Heat a skillet over medium heat, add olive oil and sauté onion and garlic until soft.
- Add spinach and cook until wilted. Remove from heat.
- In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, salt, pepper, nutmeg, and dill. Add the cooked spinach mixture and mix well.
- Unroll phyllo dough and cover with a damp cloth to prevent drying out. Take one sheet, brush with olive oil, and place in the baking dish. Repeat with half the phyllo sheets.
- Bake for 40-45 minutes, or until golden and crispy.
- Let cool for a few minutes before serving.
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Appetizer, Cuisines, Dairy-Free, Greek, Savory | No Comments » on Vegan Spanakopita