WORLD’S BEST GREEK VEGAN SPANAKOPI

How to Make the World’s Best Vegan Spanakopita

Step 1: Prepare the Spinach Filling

1. Cook the Onion and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
2. Wilt the Spinach: Add the fresh spinach to the skillet (in batches if needed) and cook, stirring occasionally, until it wilts down and releases its moisture. If you’re using frozen spinach, ensure it’s completely thawed and squeezed dry before adding it to the pan.
3. Prepare the Tofu Mixture: While the spinach cooks, crumble the tofu into a bowl and mash it with a fork or use a food processor for a smoother consistency. This will be your “cheese” substitute.
4. Combine the Filling: Once the spinach has wilted and the excess moisture has evaporated, remove the skillet from the heat. Add the tofu, nutritional yeast, dill, parsley, salt, pepper, and lemon juice to the pan. Stir until everything is well combined and the filling is creamy and flavorful. Taste and adjust seasonings as needed.

Step 2: Assemble the Spanakopita

1. Prepare the Phyllo Dough: Lay one sheet of phyllo dough on a clean surface and brush it lightly with olive oil or melted vegan butter. Layer another sheet on top and repeat this process for about 5-6 sheets, brushing between each one. This will ensure the phyllo dough is crisp and flaky once baked.
2. Add the Filling: Spoon the spinach and tofu mixture onto the center of the phyllo dough, spreading it out evenly.
3. Fold and Seal: Fold the sides of the phyllo dough over the filling, then carefully roll the dough up from the bottom to form a log or a spiral shape, depending on your preference. Continue to layer and roll until all the filling is used up.
4. Brush with Oil: Once the spanakopita is rolled, brush the top with a little more olive oil or melted vegan butter for an extra crispy, golden finish.

Step 3: Bake the Spanakopita

1. Preheat your oven to 375°F (190°C).
2. Place the prepared spanakopita on a parchment-lined baking sheet and bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy.
3. Allow the spanakopita to cool slightly before slicing it into portions.

Step 4: Serve and Enjoy!

Serve your delicious vegan spanakopita warm as a main course, side dish, or appetizer. It pairs wonderfully with a fresh salad, roasted vegetables, or a tangy yogurt dip for added flavor.

Why This Vegan Spanakopita is a Must-Try

• Flavor-packed: The spinach, herbs, and tofu filling are bursting with flavor, and the crispy phyllo dough adds the perfect contrast of texture.
• Satisfying: Thanks to the tofu and the fiber-rich spinach, this vegan spanakopita is hearty enough to keep you full and satisfied.
• Easy to Make: While it looks impressive, this recipe is surprisingly simple to make. With just a few ingredients and easy steps, you’ll have a delicious, homemade spanakopita in no time!
• Vegan-Friendly: This recipe is completely plant-based, making it suitable for vegans, vegetarians, or anyone looking to enjoy a healthier, dairy-free meal.

Final Thoughts

This Vegan Spanakopita is a true winner in both flavor and simplicity. With a rich spinach and tofu filling nestled between layers of crispy phyllo dough, every bite is a perfect blend of savory goodness. Whether you’re looking to impress guests or enjoy a comforting, satisfying meal, this dish is sure to become a household favorite. The world’s best vegan spanakopita is not only a treat for your taste buds but also a celebration of Greek cuisine in a healthier, plant-based form. Give it a try—you won’t be disappointed!