Ingredients

For the Filling:

  • 1 pound fresh spinach (or 1 package frozen spinach, thawed and drained)
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 cup fresh dill, chopped (or 2 tablespoons dried dill)
  • 1 cup fresh parsley, chopped
  • 1/2 cup nutritional yeast (for a cheesy flavor)
  • 1 block (14 oz) firm tofu, crumbled
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Juice of 1 lemon

For the Phyllo Dough:

  • 1 package of phyllo dough (about 16 oz), thawed
  • 1/2 cup olive oil or melted vegan butter, for brushing

Instructions

  1. Prepare the Filling:
    • If using fresh spinach, wash and chop it. If using frozen spinach, ensure it’s completely thawed and drained.
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
    • Add the spinach, dill, parsley, and crumbled tofu to the skillet. Cook for about 5-7 minutes until the spinach is wilted and mixed well. Stir in the nutritional yeast, lemon juice, salt, and pepper. Remove from heat and let it cool.
  2. Prepare the Phyllo:
    • Preheat your oven to 375°F (190°C).
    • Lay out one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush again. Repeat this process until you have 4-5 layers.
  3. Assemble the Spanakopita:
    • Place a generous amount of the spinach filling at one end of the phyllo. Fold the sides over the filling and roll it up tightly like a burrito. Place the rolled spanakopita seam side down on a baking sheet lined with parchment paper.
    • Brush the top with olive oil. Repeat this process until you use all the filling and phyllo.
  4. Bake:
    • Bake for about 25-30 minutes, or until golden brown and crispy. Allow to cool slightly before serving.
  5. Serve:
    • Enjoy your vegan spanakopita warm or at room temperature, with a side of vegan tzatziki or a fresh salad!

Tips

  • You can customize the filling by adding other vegetables like mushrooms or artichokes for added flavor.
  • If you prefer, you can shape the spanakopita into triangles by cutting the phyllo sheets into strips and folding them over the filling.

Enjoy your cooking!

4o mini