This delicious vegan take on a greek classic is one of the easiest and least time consuming pies you will ever make.
By Joana Mendes

I have a thing for savory pies, and Spanakopita is no exception. Actually, I do think this greek classic is one of the easiest and least time consuming pies to make – cook up some spinach, grab a few sheets of phylo pastry and a handful of crumbled feta cheese, and you’re good to go. The other day I came through a recipe of it by Rose Elliot – in Vegan Feasts – and have since made it twice, with my own tweaks and variations. Elliot’s recipe doesn’t call for smoked tofu, but I’ve added it as I think it’s a good substitute for feta cheese, punctuating the pie with a little saltiness. If you happen to make this, make sure you have some leftovers: I think it tastes even better the day after it’s made as the flavors really develop and meld together.

A Vegan Take on Spanakopita

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Joana Mendes inspired by Rose Elliot
Total Time: 35 minutes
Yield: 4 1x

Print Recipe

Ingredients

Scale

600 grams frozen spinach,
3 garlic cloves, minced
1 tablespoon olive oil, plus more for brushing
2 cups (300 grams) crumbled smoked tofu
1/2 cup (66 grams) raw cashew nuts
10 phylo sheets
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat the oven to 180ºC (350ºF).
In a large pan over medium heat, add one tablespoon of the olive oil, minced garlic and frozen spinach, and cook, covered, for 5 minutes, or until the spinach is tender. Add a little salt and pepper.
Add the crumbled smoked tofu and cashew nuts to the spinach mixture and cook for additional 2 minutes. Have a taste and add more salt if necessary.
Brush a 20×20 cm (about 8×8 inches) square baking pan with olive oil. Add one sheet of phylo to the pan, making sure you cover its sides as well. Brush that sheet with olive oil and add another one on top. Repeat until you have 5 sheets of phylo pastry. Now, add the filling. Cover it with the remaining sheets of phylo, the same way as you’ve done before, and finish by brushing the last layer with olive oil.
Cut the excess pastry and bake the pie, in the pre-heated oven, for 20 to 25 minutes, or until lightly brown. Serve hot or at room temperature.

Prep Time: 15 mins
Cook Time: 20 mins