Spanakopita - Greek Spinach Pie (vegan)

Spanakopita a Greek spinach pie. Vegan, with tofu instead of feta. Recipe by plantbasedredhead.com

Spanakopita - Greek Spinach Pie (vegan)

This Greek spinach pie, called "Spanakopita", is easy to make, and very delicious. Instead of feta, I used tofu which fits so perfectly in here. Tastes warm or cold, at any time of the day.

5 from 4 votes

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Prep Time 40

Cook Time 20

Course Main Dishes

Cuisine Greek

Servings 2 spanakopita

Calories 845 kcal

Ingredients

2 tbsp olive oil
1 onion chopped
4 cloves garlic chopped
500 g fresh spinach
Lots herbs I had fresh parsley and dill as well as dried oregano and thyme. Be generous!
1 tsp salt
black pepper
3 pinches nutmeg ground
4 tbsp vegan sour cream substitute with vegan yogurt, can also be skipped
250 g tofu approx.
3 tbsp nutritional yeast
2 tbsp flour approx.
200 g filo pastry Yufka. Or “Strudelteig” in Austria
1 tbsp olive oil brush on top
sesame seeds add on top
black cumin seeds add on top

Instructions

Peel and finely chop onion and garlic cloves. Coarsely chop the spinach leaves.
Heat olive oil in a pan, add onion and fry until translucent.
Add garlic, and fry for one more minute.
Now add the spinach and let it simmer for a few minutes until it shrivels.
Add all herbs and all spices, let it cook for two more minutes.
Remove from heat, add sour cream and tofu: break it into small pieces with your hands just above the pan.
Also, add the nutritional yeast.
If there is too much liquid, move the spinach to the side and stir in some flour into the liquid to bind everything.
Let the filling cool down.
In the meantime preheat the oven to 200 C (390 F) top and bottom heat.
Snail form: place a moist kitchen towel on your kitchen surface. Put a yufka sheet on it and spread 4 tablespoons of the filling on the lower length side. With the help of the kitchen towel roll long but thin (thinner than I did) rolls and place them into a greased springform pan, one after the other, in the form of a snail house.
Quick version: Place two dough sheets (put some oil between them) on a greased square baking dish, spread the filling evenly, and add two more sheets with oil in between on top (in this case you will need less dough). In this case, I usually cut the pie into pieces before I bake it, to avoid too many crumbs as if I would cut it after baking.
Lightly brush the top with some olive oil and add sesame and black cumin seeds.
Bake for 20 minutes until slightly brown.

Notes

Of course, you can also make this recipe with frozen spinach. Just be sure to squeeze the water out after defrosting.
Instead of tofu you could also use this homemade almond feta. If you do so reduce the amount of salt as the "cheese" is saltier than the tofu.

Nutrition

Serving: 1 spanakopitaCalories: 845kcalCarbohydrates: 92gProtein: 34gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gSodium: 2021mgPotassium: 1815mgFiber: 13gSugar: 6gVitamin A: 23446IUVitamin C: 76mgCalcium: 443mgIron: 13mg