A delicious and light recipe for vegan spanakopita. This plant-based take on the traditional Greek spinach and filo pie uses silken tofu in place of cheese and is packed full of fresh herbs.
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I've always loved spanakopita. The very name brings to mind glorious holidays spent in Greece when I was younger.
I haven't been to Greece for a while but I do live near a Greek bakery, which sells this traditional spinach pie freshly made every day.
Sadly it's not vegan so I haven't been able to eat it for a while. So I decided to make my own.
I've used silken tofu in place of the traditional feta cheese. Flavoured with lemon, garlic, olive oil and nutritional yeast it's a pretty good alternative - and it certainly looks the part.
The pie itself it full of green veg, spinach and fresh herbs. It looks, smells and tastes quite simply, amazing.
What is spanakopita?
It's a traditional Greek pie made with:
- filo (sometimes spelt phyllo) pastry
- spinach
- feta cheese
- eggs, and
- fresh herbs.
Some recipes include ricotta. The herbs used can vary as well but usually include dill and mint.
Making spanakopita suitable for vegans
There is actually a traditional vegan version of spanakopita that is served during Lent (the Christian fast before Easter). At this time of year many Greek people follow a vegan diet.
That recipe just uses the spinach, onions and herbs but no eggs and cheese.
I like the additional flavour and colour that the feta cheese adds to a spanakopita so I found a way to replicate this.
I've done this by using silken tofu instead of the cheese and egg. It still tastes great as I've mixed it with garlic, lemon juice and nutritional yeast to give it maximum taste.
Shop bought filo pastry is usually suitable for vegans but check the ingredients if you're not sure.
What is nutritional yeast
Nutritional yeast* is a great ingredient for vegans.
It's a deactivated yeast that's said to add a nutty or cheesy taste to food. When you open the packet you would be forgiven to think that it looks like sawdust but try not to let that put you off!
Nutritional yeast is an excellent source of B vitamins. If you don't have any you can leave it out of this recipe but I think it's a worthwhile addition to your vegan pantry.
More vegan Greek recipes
Or you might like this puff pastry tart with Mediterranean vegetables.
Check out these 30 vegan packed lunch ideas.
Storage/leftovers
This pie is best eaten fresh. However if you have leftovers you can store in the fridge for up to three days.
Eat cold or reheat in the oven. Reheating in the microwave makes the pastry go soft.
While in theory you can freeze spanakopita I find that it makes the pastry go soft so I don't recommend it.
Equipment
To make spanakopita you will need:
Ingredients
To make this recipe you will need:
For the pie
- 6 sheets filo pastry
- 2 tablespoons olive oil
For the spinach
- 500g fresh spinach
- 1 tablespoon olive oil
- 1 onion onion
- 1 leek
- 2 cloves garlic
- large handful fresh herbs eg parsley, dill or mint or a mixture
- 2 spring onions
- 1 lemon
- ⅛ tsp grated nutmeg
- Salt and pepper
For the tofu
- 1 tablespoon olive oil
- 2 cloves garlic
- 350 g pack of silken tofu
- Half a lemon
- 1 tablespoon nutritional yeast, optional
- Salt
Substitutions
- Use chard, kale or other greens instead of spinach. They may take longer to cook.
- Use vegan feta cheese alternative instead of the silken tofu.
- Make individual pies - puff pastry also works well for this instead of filo.
How to make vegan spanakopita
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan spanakopita
Equipment
- 20cm (8 inch) round pie dish
- Large frying pan
- Colander
Ingredients
- 6 sheets filo pastry
- 2 tablespoons olive oil
For the spinach
- 500 g fresh spinach
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 leek finely sliced
- 2 cloves garlic crushed
- large handful fresh parsley, dill or mint or a mixture
- 2 spring onions finely sliced
- zest of one lemon
- ⅛ teaspoon grated nutmeg
- Salt and peppper to taste
For the tofu
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 350 g pack of silken tofu
- ½ lemon juiced
- 1 tablespoon nutritional yeast optional
- Salt to taste
Instructions
- Pre-heat the oven to 200°C (fan)/220°C/425°F/gas mark 7.
- Place the spinach in a large frying pan (or wok) and heat over a low-medium heat until wilted. You may need to add it in stages. Stir frequently so that it doesn't stick. If it does stick add a dash of water - but not too much as the spinach will release water as it cooks.
- When all the spinach has wilted place it in a colander and leave it to drain and cool for a few minutes. Then place some sheets of kitchen towel on a board and spread the spinach over it. Cover the top with more kitchen towel and leave it to dry out while you get on with the rest of the recipe.
- Heat the olive oil in a pan (you can use the same one you wilted the spinach in to save on washing up). Add the onion and leek and fry until soft. Add the garlic and cook for a few more minutes then set aside.
- Heat 1 tablespoon olive oil in a small frying pan. Add the garlic and cook for a minute before adding the silken tofu, the lemon juice, the nutritional yeast (if using) and a pinch of salt. Break down the tofu with a wooden spoon and cook for a further minute or two. Taste and add more salt if needed. Set aside.
- Return to the spinach. If it's fairly dry go ahead and chop it up. If it's still quite wet then use your hands to squeeze out as much water as possible. Finely chop and place in a mixing bowl.
- Add the leek and onion mixture to the spinach along with the freshly chopped herbs, the spring onion, the lemon zest and the nutmeg. Finally add the tofu and mix everything well. Season to taste with salt and pepper.
- Grease a 20cm round pie dish with olive oil. Uncover your filo pastry and remove one sheet. Place the rest underneath a clean tea towel while you work so it doesn't dry out. Place the sheet of pastry in the pie dish so that half of it is in the centre and half is hanging out. Brush it with oil then lay another sheet next to it so that it is is partially overlapping. Brush this with oil and repeat with the remaining sheets - it should look a bit like the spokes in a wheel.
- Pour in the filling then fold over the filo pastry that is hanging over the sides - do the last one you added first. Brush the top of each with oil once folded.
- Bake for 20-25 minutes or until golden brown. Serve warm or at room temperature with plenty of salad.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Not suitable for freezing.
Nutrition
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Monika Dabrowski
Great looking new blog Mandy, it's my first time here I think! The recipe is super yummy and it's got silken tofu in it, which for me has a the same degree of enjoyment as ice cream! Love both! Thank you for bringing your delicious dish to #CookBlogShare:)
Cook Veggielicious
Thanks so much Monika - I don't think I've ever heard anyone compare silken tofu to ice cream before!
Eb Gargano | Easy Peasy Foodie
What a clever idea to use tofu instead of feta...I must say, though, I find the idea of spanakopita without feta a difficult concept to get my head round (huge feta fan here)...but I'd be wiling to give it a go! I'm not sure I've ever knowingly had nutritional yeast...but I'd really like to try it as I keep hearing good things about it.
Cook Veggielicious
I know, I wasn't sure how it would turn out either but it was great! And in my research I found out that at Lent it's common in Greece to make a vegan version anyway so not all that unusual I suppose.
Kat (The Baking Explorer)
I've been thinking of making a vegan pie with spinach and this has given me inspiration! It looks so good, I'd love to try it!
Cook Veggielicious
Thanks Kat - hope you enjoy it!
Margaret Gallagher
Yes please
Healthy delicious and filling
I'll enjoy making this
Cook Veggielicious
Hope you enjoy it Margaret
Sarah Devine
Ooo can’t wait to make this I’ve recently given up dairy and red meat it’s a slow process for me but I’m getting there hope my husband likes it to .. thank you
Cook Veggielicious
Thanks for your comment Sarah - I really hope you enjoy it! Do let me know.
Geet s
Just made it and it is amazing. I used silver beet instead of baby spinach and it held a bit too much water so the full pastry didn’t puff up so much - still looked and tasted incredible - thank you so much!!
Cook Veggielicious
Hi Gita, Thanks so much for letting me know. I'm really happy that you enjoyed the spanakopita!
Cathrine
This is absolutely delicious. I followed the recipe exactly and am delighted with the result, as is my husband. This will be a staple, especially when the spinach and chard in the garden is over-producing, as it is at the moment!
Cook Veggielicious
Hi Cathrine - I am so happy to hear that - it's one of my favourite recipes too x
Liz
Thank you for this inspiring recipe! I have now made it twice, but used firm tofu (grated) and added a bit of homemade vegan mozzarella on the top (under the pastry). It turned out delicious and was a hit with everyone - tonight I'll be testing it with a group of omnivores 😉
Cook Veggielicious
Glad you enjoyed it Liz - love the sound of your additions