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Spanakopita, a Greek spinach pie shaped like a snail, photographed from above. A piece has been cut out (and the pie now looks like Pac-Man)

Vegan Spanakopita Spiral: Greek Spinach Pie with Tofu

Author: Plantbasedredhead
Vegan Spanakopita Spiral without Feta. This Greek spinach pie is filled with tofu, herbs and lemon, wrapped in crispy filo pastry – easy and eggless.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Greek
Servings 1 spanakopita
Calories 1919 kcal

Ingredients
  

Spinach and Tofu Filling

  • 4 tablespoons olive oil
  • 1 onion
  • 5 cloves garlic
  • 750 g spinach fresh or frozen
  • 1¾ teaspoon salt
  • black pepper
  • a little nutmeg freshly grated
  • 5 tablespoons vegan yogurt I usually use vegan skyr
  • 4 tablespoons nutritional yeast
  • 5 tablespoons lemon juice
  • ¼ lemon zest
  • 1 handful Fresh herbs Plenty of dill! You can also add parsley and mint if you have them on hand. Be generous!
  • 1 teaspoon oregano
  • 0,5 teaspoon thyme
  • 300 g tofu
  • 1 tablespoon flour if needed

Additionally

  • 200 g filo pastry (phyllo dough) or: yufka pastry, strudel pastry (not puff pastry); Approximate amount! Depends on how much filling you use in each roll.
  • 1 teaspoon olive oil for greasing the pan
  • some sesame seeds for sprinkling
  • some Nigella seeds (black cumin seeds) for sprinkling

Instructions
 

Prepare the Spinach and Tofu Filling

  • Prepare the vegetables: Peel and finely chop the onion and garlic. Let the frozen leaf spinach thaw slightly, squeeze out the excess liquid, and roughly chop it. Alternatively, wash and roughly chop the fresh spinach.
  • Sauté the onion and garlic: Heat the olive oil in a large pan. Sauté the onion until translucent, then add the garlic and cook for another 30 seconds.
  • Cook the spinach: Add the thawed frozen spinach to the onion and garlic and sauté for about 2 minutes. Alternatively, add the fresh spinach in batches and cook until wilted, stirring occasionally.
  • Season: Add the salt, black pepper, and freshly grated nutmeg. Mix well and cook for another two minutes.
  • Finish the filling: Remove the pan from the heat. Stir in the vegan yogurt, nutritional yeast, lemon juice, lemon zest, and all the herbs. Crumble the tofu into small pieces directly over the pan using your hands, then stir it into the filling.
  • Check the moisture: If the filling contains too much liquid, thicken it with a little flour if needed. Simply push the filling to one side and stir the flour into the excess liquid.
  • Let it cool: Allow the filling to cool before assembling the spanakopita.

Make the Spanakopita Spiral

  • Preheat the oven: Preheat your oven to 180°C (355°F) convection/fan. Lightly grease a quiche or tart pan.
  • Prepare the spinach rolls: Lay one sheet of filo or yufka pastry on your work surface. Spread some of the spinach-tofu filling evenly along the long edge closest to you. Carefully roll up the pastry into a long, thin log.
  • Shape the spiral: Carefully place the first spinach roll along the outer edge of the greased quiche or tart pan. Arrange the remaining rolls next to it, working in a spiral towards the center until the pan is filled.
  • Sprinkle and top: Lightly sprinkle the surface with water, then scatter sesame seeds and nigella seeds over the top.
  • Bake: Bake the spanakopita on the middle rack for about 30 minutes at 180°C (355°F) convection/fan, until the pastry is golden brown and crispy.

Notes

  • Pan size: The ingredient quantities are designed for one 26 cm (10.2-inch) quiche or tart pan. If your pan is larger or smaller, you can adjust the ingredient quantities using the servings field in the recipe card. Enter the following values (use a period, not a comma) to keep the proportions of pastry and filling suitable for your pan size:
    • 24 cm (9.4 inches): 0.852 servings
    • 28 cm (11 inches): 1.160 servings
    • 30 cm (11.8 inches): 1.331 servings
  • Alternative to vegan yogurt: Use my homemade cashew sour cream.
  • Alternative to tofu: Instead of tofu, you can use my homemade vegan almond feta. Reduce the amount of salt, as the almond feta is already more flavorful and saltier than tofu.
  • Pastry: Filo and yufka pastry both work well for making the spiral. Keep the unused pastry sheets covered with a damp kitchen towel while you work to prevent them from drying out.

Nutrition

Serving: 1 spanakopitaCalories: 1919kcalCarbohydrates: 195gProtein: 90gFat: 96gSaturated Fat: 14gPolyunsaturated Fat: 18gMonounsaturated Fat: 55gSodium: 5684mgPotassium: 3770mgFiber: 41gSugar: 18gVitamin A: 88379IUVitamin C: 115mgCalcium: 1613mgIron: 29mg