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
Units
Scale
- 600 grams frozen spinach
- 3 garlic cloves, minced
- 1 tbsp 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 tbsp 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