1/1 Photo of Vegan Spanakopita
Who needs feta?
My Private Note
Units: US | Metric
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed (drained and squeezed dry)
- 1 (14 ounce) package soft tofu, drained (or silken)
- 1 tablespoon fresh dill (OR 1/2 teaspoon dried dill weed)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt and pepper, each
- 1 (16 ounce) package phyllo dough, frozen (thawed)
- 1/2 cup margarine, melted (e.g. Earth Balance)
- 1Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
- 2Place tofu in a mixing bowl and crumble with a fork.
- 3Add dill, lemon juice, salt and pepper, onions, and spinach.
- 4Stir thoroughly to combine.
- 5Preheat oven to 350°F.
- 6Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
- 7Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
- 8Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
- 9Spread the spinach mixture in dish on top of the phyllo dough.
- 10Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
- 11Bake 45 minutes until golden and filling is hot.
- 12Let stand 10 minutes before serving.
Browse Our Top Spinach Recipes
Nutritional Facts for Vegan Spanakopita
Serving Size: 1 (175 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 347.5
- Calories from Fat 181
- Total Fat 20.1 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 438.2 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 2.4 g
- Sugars 1.3 g
- Protein 8.8 g
The following items or measurements are not included:
salt and pepper