Delicious vegan Spanakopita recipe for your next meal
As a vegan chef, I am always looking for ways to transform classic dishes into plant-based wonders. One of my all-time favorites is the iconic Greek spinach pie, spanakopita. But what if I told you that you could enjoy all the buttery, flaky goodness without compromising your ethics? Introducing my vegan spanakopita recipe – a true masterpiece that will melt in your mouth and leave you wanting more.
Don’t get me wrong, traditional spanakopita is undeniably delicious. But with ingredients like feta cheese and eggs, it’s not exactly vegan-friendly. So I set out on a mission to create a recipe that captures the essence of this classic dish without including any animal products. And let me tell you, my vegan spanakopita will satisfy even the most carnivorous palate.
The secret ingredient here is firm tofu. It may sound unconventional, but once crumbled and mixed with nutritional yeast, fresh dill, and lemon juice – it creates a creamy and tangy filling that is to die for. And when paired with sautéed garlic, green onions, and chopped spinach – it becomes the perfect balance of savory and herbaceous.
Of course, no spanakopita would be complete without the phyllo dough – sheets of paper-thin pastry that add flakiness and texture to every bite. Luckily, many brands of phyllo pastry are vegan-friendly (just make sure to check the label).
So get ready to indulge in the ultimate plant-based comfort food – vegan spanakopita. Whether as a snack or part of your next dinner party spread, this recipe is sure to impress everyone at the table.
Why You’ll Love This Recipe
Imagine biting into a warm, golden-brown triangle of flaky phyllo pastry filled with a savory mixture of fresh spinach, herbaceous dill, tangy lemon juice, and creamy vegan feta. Sounds tempting, doesn’t it? Well, that’s precisely what you get with this delicious Vegan Spanakopita recipe.
Gone are the days when vegan food was bland and boring. Vegan Spanakopita is easy to make and packed with flavors that will delight your taste buds. You’ll love the contrast between the crisp buttery phyllo pastry and the tender spinach filling aromatized with garlic cloves and dried oregano. The homemade vegan feta made from firm tofu, nutritional yeast, and ground almonds adds a creamy umami taste that complements perfectly with the spinach filling.
If you’re looking for an impressive appetizer or a hearty breakfast option that is both tasty and healthy, Vegan Spanakopita is perfect for you. Plus, it’s versatile enough to suit anyone’s preferences; you can add zesty chopped pepper or experiment with different greens such as kale or collard greens instead of spinach.
Even if you’re not vegan, this Vegan Spanakopita recipe could convert anyone to make it part of their regular meal rotation. It’s efficient to make and freezing friendly, so you can prepare a big batch ahead of time and have a delicious snack ready anytime. With its rich Mediterranean flavors and effortless cooking process, I bet this recipe is going straight into your favorite’s list!
Ingredient List
Here are the ingredients you will need for making Vegan Spanakopita:
For the Filling:
- 16 oz (454 grams) fresh spinach, washed and finely chopped
- 3 garlic cloves, minced
- 1/2 cup nutritional yeast
- 1/2 cup ground almonds or walnuts
- 1/4 cup lemon juice
- 1/2 cup firm tofu, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
For the Phyllo Pastry:
- 16 oz (454 grams) phyllo pastry sheets
- 3/4 cup extra virgin olive oil
Note: You can use frozen spinach instead of fresh. If using frozen spinach, defrost it and squeeze out all water. You can also add vegan feta cheese to the filling for more creaminess.
The Recipe How-To
Let’s get started with making our vegan spanakopita! This recipe consists of three main components: the filling, the phyllo dough, and the assembly. Fear not, as each step is straightforward and easy to follow.
Ingredients
We’ll need the following ingredients:
- 2 lbs fresh spinach or 1 lb frozen chopped spinach, thawed and squeezed dry
- 16 oz firm tofu
- 3 garlic cloves, minced
- 3 green onions, sliced thinly
- 1 tbsp dried oregano
- ¼ cup nutritional yeast
- ¼ cup lemon juice
- 1 tbsp fresh dill, chopped finely
- Salt and pepper to taste
- Olive oil for frying
For the phyllo dough:
– ½ cup of walnuts, ground finely
– 1 package of phyllo pastry, thawed according to package instructions
– ½ cup melted vegan butter or extra-virgin olive oil
Making the Filling
The first step in making vegan spanakopita is preparing the filling. If you are using fresh spinach, wash it thoroughly and remove any tough stems. Blanch it in boiling water for about a minute until wilted. Drain well and let it cool before chopping coarsely.
In a large mixing bowl, crumble firm tofu and mix in garlic cloves, sliced green onions, dried oregano, nutritional yeast flakes, lemon juice, chopped dill and salt & pepper. Now add the chopped spinach in this mixture and stir well.
Heat olive oil in a non-stick skillet over medium-high heat. Saute your mixture for five minutes. Set aside.
Preparing the Phyllo Dough
Preheat your oven to 375 F. Use a baking sheet tray lightly greased with vegan butter or cooking spray.
Lay down a sheet of phyllo pastry on a clean work surface or cutting board. Brush some vegan butter or olive oil across its surface then sprinkle ground walnuts on top of oiled side gently pressing them down into dough. Repeat this process by layering up to seven more sheets of phyllo pastry with ground walnuts until you have a stacked layered stack.
Assembling Your Vegan Spanakopita
Cut your stacked layers into equal-sized rectangles or squares, depending on your personal preference. Spoon two heaping tablespoons of prepared spinach mixture on one edge, then fold over diagonally forming a triangle shape around filling.
Brush vegan butter or olive oil over topside of each spanakopita triangle before baking golden brown for about 25 minutes.
Serving Your Vegan Spanakopita
Serve these crisp and buttery phyllo triangles warm from oven with chopped spinach on top (optional). They make an excellent appetizer or side dish for your dinner spread!
Now that you’ve made your very own vegan spanakopita, step back and enjoy your culinary
Substitutions and Variations
Got a particular preference or allergic reaction to some listed ingredient? There’s no need to worry because this recipe is versatile! Check out the possible substitutes and variations below.
– For the Phyllo Pastry: In case phyllo pastry is not around your corner, you can replace it with puff pastry, filo dough, or even homemade vegan phyllo.
– For the Vegan Feta Cheese: You can use ground almonds mixed with nutritional yeast for a cheesy taste, or crumble firm tofu generously seasoned with salt, pepper and lemon juice.
– For the Spinach: Opt for fresh kale or Swiss chard instead of spinach. If spinach doesn’t tickle your fancy, try substituting it with beet greens or arugula.
– For the Fresh Dill: Although dill provides that unique Greek taste in this vegan spanakopita recipe, you can tweak it by using any fresh herbs of your choice like mint, parsley or thyme.
– Other Variations: You can rock your vegan spanakopita greek-style by adding sliced black olives and sundried tomatoes to the filling mixture before baking. Alternatively, transform this recipe into a greek spanakopita spiral pie by spreading out the dough on a baking pan and layering it with filling mixture then roll it up into a snail-like shape.
Whatever substitution or variation you opt for in this recipe, one thing is certain – you’re guaranteed an easy-to-make, savory vegan pastry that retains that authentic greek spinach pie flavor!
Serving and Pairing
I absolutely love serving my homemade vegan spanakopita with a simple side salad topped with lemon vinaigrette dressing. The acidity of the lemon compliments the richness of the spanakopita perfectly, creating a delicate balance of flavors.
You could also serve this amazing recipe as an appetizer for your guests! Spanakopita triangles made with crisp buttery phyllo dough filled with chopped spinach and vegan feta are always going to be a hit at any party.
Another excellent pairing option is roasted vegetables like carrots, cauliflower, and zucchini. These blend textures and taste so well with the flaky phyllo pastry, fresh dill, and the earthy flavors of spinach. In addition, extra virgin olive oil drizzled over the top makes the whole meal pop!
If you prefer a more substantial meal, try adding some cooked quinoa or brown rice to your plate to create a more filling and nutritious meal.
Don’t forget about dessert! A light fruit salad or some fresh berries make for a great way to end your culinary adventure into the world of Greek spinach pies.
Your options are endless when it comes to serving and pairing vegan spanakopita, so experiment away until you find what works best for you!
Make-Ahead, Storing and Reheating
Making a dish ahead of time can be a game-changer, especially for those who are always on the go. Fortunately, Vegan Spanakopita tastes even better when made ahead of time. To make the most of your time, you can prepare the filling and let it cool before wrapping it with phyllo pastry. Once you have prepared your vegan spanakopita triangles, set them on a pre-lined baking tray, cover with plastic wrap and store them in a resealable bag in the refrigerator for 1 to 2 days.
If you want to keep your spanakopita for a longer period, consider freezing them. You can easily freeze unbaked or baked spanakopita triangles for later use. To do this, layer parchment paper between each triangle to avoid sticking and store them in an airtight container. It is best to freeze unbaked triangles since you’ll still get that fresh buttery crunch once they are baked.
To reheat leftover spanakopita that has already been baked, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. If you’re short on time and cannot wait for the oven, you can also reheat the triangle in a toaster oven.
When reheating unbaked spanakopita, take out from the freezer and let them thaw in the refrigerator overnight before baking as directed by the recipe. You can also allow it to thaw at room temperature during more pressing times. Make sure to preheat your oven before placing spanakopita triangles inside to bake them until they are golden brown and crispy.
One thing worth mentioning is that reheated spanakopita may lose their crisp texture but will still yield fantastic flavor. Therefore it’s best reheated enough for consumption, over-reheating may lead to soggy tasting bites which we must avoid.
Tips for Perfect Results
Cooking can be a fun, creative and rewarding experience. It involves patience, technique, and creativity. But sometimes, things can get challenging especially when it comes to preparing a recipe for the first time. As they say, practice makes perfect. So, even if you’re an experienced cook or just starting your culinary journey, I’m excited to share some tips that will guarantee perfect results for your vegan Spanakopita recipe.
1. Pat the Spinach Dry
One of the most important tips for making vegan Spanakopita is to remove excess water from the spinach. This will prevent the filling from becoming watery and make sure the phyllo pastry stays crispy. I recommend using a clean kitchen towel to pat dry the spinach after washing it.
2. Use Melted Vegan Butter or Olive Oil
To make your Greek spinach pie flaky and buttery, generously brush each sheet of phyllo pastry with melted vegan butter or olive oil before assembling. This will create layers of thin sheets that will become crispy and golden brown once baked.
3. Avoid Overstuffing
It might be tempting to add extra filling to your vegan spanakopita triangles, but stuffing too much spinach filling can lead to a soggy result. Remember that less is more in this case as the filling will expand when heated.
4. Add Nutritional Yeast for Extra Flavor
Nutritional yeast is a great source of protein and also adds a cheesy flavor to your vegan feta filling mixture without any animal products needed. Use about 2 tablespoons of nutritional yeast in your tofu mixture for some added depth.
5. Keep Your Phyllo Pastry Covered
Do not leave uncovered phyllo pastry while you’re working on other parts of this recipe; make sure each pastry sheet is covered with a damp cloth. This prevents them from drying out and becoming brittle, which makes them hard to handle.
6. Let Your Spinach Pie Cool Before Serving
It’s important not to cut into your vegan spanakopita greek spinach pie immediately after baking it; instead let it cool down at room temperature for at least 5-10 minutes before slicing it into portions. This allows time for the filling to settle and makes slicing easier without distorting its shape.
By following these simple yet effective tips, you are now ready to prepare an easy and delicious homemade vegan Spanakopita that ticks all the right boxes – flaky pastry, flavorful filling, healthy ingredients – all combined in one dish!
Bottom Line
So there you have it! A delicious, vegan take on the traditional Greek dish, spanakopita. This recipe is sure to impress your taste buds and your loved ones.
Not only is this recipe packed with flavor, but it’s also incredibly healthy. With ingredients like fresh spinach, garlic, and nutritional yeast, you’re getting all the nutrients you need without sacrificing taste.
Whether you’re a vegan looking for a tasty meal or simply wanting to try something new, this vegan spanakopita recipe is the perfect choice. So why not give it a go? Your taste buds will thank you!
Vegan Spanakopita Recipe
Ingredients
- 1/2 cup olive oil
- 1/2 lb fresh spinach, cleaned and trimmed
- 6 green onions, minced
- 4 garlic cloves, minced
- 1 cup fresh dill, chopped
- 2 lbs firm tofu
- 1/3 cup lemon juice
- 2 teaspoons dried oregano
- 3/4 cup walnuts, ground
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb phyllo pastry
Instructions
- Preheat oven to 375º. Oil the cookie sheet or use parchment paper to line the pan.
- Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. Set aside and let cool.
- Drain tofu, wrap in towel(s), and press out excess liquid. Place in bowl and use whisk (or your hands) to mash it.
- Take the cooled spinach mixture and squeeze as much liquid out as you can.
- Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Taste and adjust seasonings.
- Lay down a sheet of phyllo pastry and brush with oil. Place another sheet on top and brush it with oil.
- Cut this phyllo into four strips. Place filling on the bottom right of the strip and fold the pastry across to form a triangle. Keep folding until you can't fold anymore and place on the cookie sheet.
- Bake uncovered for 10-12 minutes, until golden brown and crispy.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.