Vegan Spanakopita
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 24 Slices
Crispy and flakey phyllo dough with homemade vegan feta, spinach, and fresh herbs
  • 1 package of frozen phyllo dough
  • 2 cloves of garlic
  • 6-7 green onion sprigs
  • 2 large handfuls of spinach (fresh or frozen)
  • 1 block firm tofu
  • 7 Tbsp refined coconut oil*
  • 1.5 Tbsp apple cider vinegar
  • Juice of ½ lemon
  • 1 tsp salt
  • 1.5 tsp onion powder
  • ¼ cup nutritional yeast
  • ¼ cup each: fresh parsley, mint, dill
  • Olive oil (for brushing dough)
  1. Thaw your phyllo dough for a few hours on the counter, or leave overnight in the fridge.
  2. Preheat the oven to 350 F
  3. Start by frying your garlic and green onion in a saucepan until fragrant. Add in the spinach and cook down until wilted.
  4. To make the tofu feta; blend tofu, coconut oil, lemon, vinegar, onion powder, and salt in a food processor.
  5. In a large bowl mix tofu feta mixture, spinach mixture, herbs, and nutritional yeast until combined.
  6. To assemble, brush the bottom of your pan with olive oil, lay a layer of phyllo dough, brush the phyllo with olive oil and place another layer on top.
  7. Continue this for about 5-7 layers on the bottom. Spread tofu mixture evenly across the phyllo.
  8. If your dough is too long for your pan, you can either cut it off or fold it over at the top of the tofu.
  9. Layer phyllo brushed with olive oil on top of the tofu for about 6-8 layers (depending on how crispy you like it)
  10. Bake for 55-60 minutes until golden brown on the top.
It must be refined or it will have a coconut-y flavor
Recipe by Plentyfull Vegan at