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Home » Entrées » Vegan Spanakopita

Vegan Spanakopita

April 29, 2020 by emmamcdonald Leave a Comment

Vegan Spanakopita Dairy Free

Vegan Spanakopita Dairy Free

Spanakopita has been one of my favourites since I was a kid! I have experimented with a few vegan spanakopita recipes, and this is a mix of the best parts from each of them. For the filling, I used my favourite tofu feta recipe from Virtuous Pie Tofu Feta (Best Vegan Pizza in TO/Vancouver). I found the recipe from Erin Ireland.

Vegan Spanakopita Dairy Free

Vegan Spanakopita Dairy Free

Looking for more vegan appetizers? Try: Watermelon Salad with Tofu Feta, Mango Fresh Rolls, Potato Salad with lemon + dill (Mayo Free)

Find phyllo dough in the frozen section of most grocery stores (near pie crust or frozen phyllo appetizers). You could also try making this into a fun shape like this or this!

Vegan Spanakopita:

Vegan Spanakopita
 
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Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
Crispy and flakey phyllo dough with homemade vegan feta, spinach, and fresh herbs
Recipe type: Entree
Cuisine: Greek
Serves: 24 Slices
Ingredients
  • 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)
Instructions
  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.
Notes
It must be refined or it will have a coconut-y flavor
3.5.3251

Filed Under: Entrées, Recipes

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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