Vegan Spanakopita
This vegan spanakopita is my take on the classic Greek spinach pie. Guaranteed super crispy filo pastry bottom AND top!
Servings: 12
Calories: 296kcal
Equipment
- 1 large mixing bowl or stand mixer
- 1 deep baking tray
Ingredients
For the Filling
- 4 tablespoon fresh dill finely chopped
- 5 spring onions roughly chopped
- 350 g extra firm tofu drained and finely crumbled
- 400 g vegan feta cheese I use violife
- 2 tablespoon corn starch
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper ground
- 450 g baby spinach washed and roughly chopped
For the Spanakopita
- 150 g vegan butter melted
- 75 g panko breadcrumbs
- 500 g filo pastry around 18-20 sheets
Instructions
To Make the Filling
- In a large mixing bowl, mix together all the filling ingredients, adding the spinach a little at a time. This can be quite tough, so use a stand mixer if you have one. Once mixed together, set aside.4 tablespoon fresh dill, 5 spring onions, 350 g extra firm tofu, 400 g vegan feta cheese, 2 tablespoon corn starch, 1 teaspoon fine sea salt, 1 teaspoon black pepper, 450 g baby spinach
To Make the Spanakopita
- Preheat the oven to 185 °C (fan).
- Take a deep baking tray and brush the inside with a little of the melted vegan butter. Sprinkle with the panko breadcrumbs and shake the tray to make sure they’re evenly distributed. This helps to ensure the bottom layers of filo pastry stay super crispy.150 g vegan butter, 75 g panko breadcrumbs
- Lay a sheet of filo pastry inside the baking tray and brush with some melted vegan butter. Repeat three more times until the base of the tray has four layers of filo pastry, all brushed with vegan butter.500 g filo pastry
- Lay another four sheets of filo pastry over the edges of the tray - around half of the sheet should be inside the tray and half hanging over the edge (see the instructions in blog post above if necessary).
- Add the filling to the tray and use a spatula to evenly spread it to fill the entire surface in one neat layer. Fold the four edges over the filling and brush the top with melted vegan butter.
- Take one sheet of filo and gather with your fingers like a concertina. Place on top of the spanakopita. Repeat with around 10 more sheets of filo to create a folded, decorated top.
- Use a sharp knife to score through the top layer of filo into the filling, dividing the tray into 12 rectangles. There’s not need to cut all the way through just yet.
- Brush the top with the last of the melted vegan butter then bake for 1hr.
- Remove from the oven and allow to cool for 20 minutes before slicing and serving.
Nutrition
Calories: 296kcal | Carbohydrates: 32g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 880mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4055IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 3mg