Traditional Vegan Spanakopita
Authentic Greek phyllo triangles using nutritional yeast and firm tofu instead of feta.
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Ingredients
- 1 package phyllo dough, thawed
- 1 pound fresh spinach, chopped
- 14 ounces extra firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1/2 cup fresh dill, minced
- 4 stalks scallions, sliced
- 3 cloves garlic, minced
- 3/4 cup olive oil
- 1 medium onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Sauté the onion and scallions in 2 tablespoons of olive oil until soft, then add the garlic for 1 minute.
- 2
Add the chopped spinach in batches, cooking until wilted, then transfer to a colander and squeeze out every drop of excess liquid.
- 3
In a large bowl, combine the crumbled tofu, nutritional yeast, lemon juice, dill, salt, pepper, and the cooked spinach mixture.
- 4
Preheat your oven to 375°F (190°C) and prepare a clean workspace for the phyllo dough.
- 5
Lay out one sheet of phyllo, brush lightly with olive oil, and stack another sheet on top; cut the stack into 3-inch wide vertical strips.
- 6
Place a tablespoon of the spinach-tofu filling at the bottom of a strip and fold the corner over to form a triangle.
- 7
Continue folding the triangle upward, flag-style, until the strip is finished, then brush the outside with more olive oil.
- 8
Arrange triangles on a baking sheet and bake for 20-25 minutes until golden brown and crispy.
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