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WORLD’S BEST GREEK VEGAN SPANAKOPITA

WORLD’S BEST GREEK VEGAN SPANAKOPITA

Ingredients

For the Spinach Filling:

  • 2 lbs fresh spinach (or 1 lb frozen spinach, thawed and drained)
  • 1 large onion, finely chopped
  • 3 green onions, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional but adds a nice flavor)
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 cup vegan feta cheese (optional, crumbled)
  • 1/2 cup firm tofu, crumbled

For the Phyllo Layers:

  • 1 package phyllo dough, thawed
  • 1/3 cup olive oil or melted vegan butter (for brushing)

Instructions

  1. Prepare the Filling:
    • Heat 1 tablespoon of olive oil in a large pan over medium heat.
    • Add the onions and garlic, and cook until softened, about 3-4 minutes.
    • Add the spinach in batches, cooking until wilted. (If using frozen spinach, just add directly and cook until warmed through.)
    • Stir in the green onions, dill, parsley, and mint, and cook for another 2-3 minutes.
    • Add crumbled tofu and lemon juice, stir well, and season with salt and pepper to taste. Set aside to cool slightly.
  2. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  3. Assemble the Spanakopita:
    • Grease a 9×13-inch baking dish with olive oil.
    • Place a sheet of phyllo dough in the dish, letting the edges hang over, and brush with olive oil. Repeat with about 6-8 layers.
    • Spread the spinach mixture evenly over the phyllo layers.
    • Layer another 6-8 sheets of phyllo dough on top, brushing each layer with oil.
    • Tuck in any overhanging edges, and brush the top with a final layer of oil.
  4. Bake:
    • Cut into squares or diamonds before baking to make it easier to serve.
    • Bake for 45-50 minutes, or until golden and crispy on top.
  5. Cool and Serve:
    • Let it cool slightly before serving to make cutting and serving easier. Enjoy your vegan spanakopita warm or at room temperature!

Nutritional Information (per serving)

  • Calories: 210
  • Protein: 6g
  • Carbohydrates: 24g
    • Fiber: 3g
    • Sugars: 2g
  • Fat: 11g
    • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 310mg
  • Potassium: 400mg
  • Vitamin A: 90% of the Daily Value (DV)
  • Vitamin C: 25% of the DV
  • Calcium: 15% of the DV
  • Iron: 20% of the DV

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