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
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This vegan spanakopita features a savory filling of spinach and smoked tofu wrapped in crispy phylo pastry, offering a delightful twist on the Greek classic.
Ingredients
- 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
Instructions
- Preheat the oven to 180ºC (350ºF).
- In a large pan over medium heat, add one tablespoon of olive oil, minced garlic, and frozen spinach. Cook, covered, for 5 minutes, or until the spinach is thawed and heated through.
- Remove the spinach mixture from heat and stir in the crumbled smoked tofu and raw cashew nuts. Season with salt and pepper to taste.
- Lay out one sheet of phylo pastry on a clean surface and brush lightly with olive oil. Repeat with remaining sheets, stacking them on top of each other.
- Spread the spinach and tofu mixture evenly over the phylo sheets.
- Roll the phylo sheets over the filling to form a log shape, tucking in the ends as you go.
- Place the spanakopita on a baking sheet and brush the top with a little more olive oil.
- Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and crispy.
- Allow to cool slightly before slicing and serving.
Notes
This pie tastes even better the day after as the flavors meld together. Leftovers can be stored in the refrigerator and reheated in the oven. If you prefer a nut-free version, you can omit the cashew nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 20 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 0 mg
Must try this soon!