Vegan Spanakopita
A plant-based version of the classic Greek spinach pie, made with flaky phyllo dough, spinach, fresh herbs, and a tofu-based ‘feta’ filling.
- Author: sarra
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
- 1 lb (450g) fresh spinach or 10 oz (280g) frozen spinach, thawed and drained
- 1 block (14 oz/400g) firm tofu, drained
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
- 1 package phyllo dough, thawed
- 1/4 cup olive oil or vegan butter, melted (for brushing)
- Preheat the oven to 350°F (175°C).
- If using fresh spinach, sauté it in a pan until wilted, then squeeze out excess water and chop. If using frozen, thaw and squeeze out liquid.
- In a skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
- In a food processor, crumble the tofu and pulse until it resembles ricotta cheese. Add lemon juice, nutritional yeast, salt, pepper, and nutmeg. Mix well.
- Transfer the tofu mixture to a bowl. Add the spinach, sautéed onion and garlic, dill, and parsley. Mix until combined.
- Lightly grease a baking dish. Layer half of the phyllo sheets, brushing each with melted vegan butter or oil.
- Spread the spinach mixture evenly over the phyllo.
- Top with the remaining phyllo sheets, brushing each layer with melted butter/oil.
- Score the top into squares or triangles with a sharp knife.
- Bake for 40–45 minutes or until the phyllo is golden and crisp.
- Let cool slightly before serving.
Notes
- Phyllo dough dries quickly—keep it covered with a damp towel while working.
- You can use store-bought vegan feta instead of tofu for a different flavor.
- This dish can be frozen before baking for easy meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan spanakopita, vegan spinach pie, Greek vegan recipe, dairy-free spanakopita