clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


  • 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


  1. Pre-heat the oven to 180ºC (350ºF).
  2. 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.
  3. 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.
  4. 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.
  5. 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
Scroll To Top