Vegan Spinach Tofu Spanakopita

pies

Vegan spanakopita is delicious and quite easy to put together if you are lazy like me and use shop-bought phyllo pastry. I may attempt a homemade phyllo at some point, but now is not that time. Plus the instructions are already on the long side as I really want you to get it right and love it, so shop-bought pastry it is.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 200 g firm tofu
  • 500 g spinach
  • 1 packet/270 g store-bought phyllo pastry
  • 2 leeks
  • 1 onion
  • 2 cloves garlic
  • 3 Tbsp lemon juice
  • 4 Tbsp nutritional yeast (optional)

Vegan spanakopita

For the vegan spinach tofu spanakopita, crumble the firm tofu into a large mixing bowl with a fork. Season with a bit of salt and lemon juice – you can always add more later when you mix in the spinach.

Next cut the onion, leeks and garlic. Fry the garlic on oil until translucent, add leeks and fry for a bit longer.  Add the spinach and cook for another 5 minutes. Add garlic right at the end and fry just for a bit. Once everything is cooked, allow it to cool down completely.

Mix the tofu mixture, chopped dry spinach and nutritional yeast together in a large bowl. Mix them all really well with your hands. Taste the mixture and adjust the salt and pepper as required.

Preheat the oven to  180°C  and grease a round tin or a baking tray with a bit of olive oil.

To assemble the pie or spanakopita, clear a large area of your work bench to make room for a long row of pastry sheets joined together. Keep the thawed pastry sheets protected by a damp kitchen towel so that they do not dry out and become brittle.

Put a long snake of filling along the longer edge of the pastry. Try to make the filling amount the same everywhere.  Starting from the bottom, gently roll the pastry into a long snake. Gently coil the snake, seam down, and place in the greased baking tin. Nest this new coil in the tin tucking its beginning onto the end of the first coil. Brush the pastry with some more olive oil.

Bake for approximately 45 minutes, until golden brown. Allow the pie to ‘set’ after baking before cutting into it. Store the leftovers in the fridge for 3-4 days.

 

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