What makes this spanakopita recipe vegan?
If you’re looking for a delicious and healthy recipe inspired by Greece, then look no further than our homemade spanakopita recipe. This dish is traditionally made with spinach and feta cheese, but our version is completely vegan and uses tofu as a substitute. With flaky phyllo pastry and a savory filling, this dish is perfect for a brunch or dinner party.
Ingredients
- 1/2 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 package firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package frozen chopped spinach, thawed and squeezed dry
- 1 package phyllo pastry sheets, thawed
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F.
- In a large pan, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant.
- Add crumbled tofu, nutritional yeast, salt, and pepper to the pan, and stir to combine.
- Add the thawed and squeezed spinach to the pan and stir to combine.
- Remove the pan from the heat and set aside.
- Lightly grease a 9×13 inch baking dish with olive oil.
- Place one sheet of phyllo pastry in the baking dish and brush with olive oil. Sprinkle breadcrumbs over the pastry.
- Add another sheet of pastry on top of the first and brush with olive oil. Repeat until you have 6 sheets of pastry in the dish.
- Add the spinach and tofu mixture to the dish, spreading it evenly over the pastry.
- Add 6 more sheets of pastry on top of the mixture, brushing each with olive oil and sprinkling breadcrumbs over the top sheet.
- Bake the spanakopita for 35-40 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and allow to cool slightly before slicing and serving.
