Vegan spanakopita is a tasty vegetarian take on the traditional Greek spinach pie. Spinach, fresh herbs, tofu, and walnuts make up the tasty filling, which is wrapped in layers of crispy vegan phyllo dough. This would be great as an appetizer or main dish.
Ingredients: 1 lb frozen spinach, thawed and drained. 1 cup chopped fresh parsley. 1 cup chopped green onions. 1 cup chopped dill. 1 cup chopped fresh mint leaves. 1 cup chopped raw walnuts. 1 cup crumbled firm tofu. 1/2 cup nutritional yeast. 1/4 cup olive oil. Salt and pepper to taste. 1 package vegan phyllo dough, thawed according to package instructions. 1/2 cup melted vegan butter or olive oil for brushing.
Instructions: Get the oven ready by heating it up to 375F 190C. Put the spinach, parsley, green onions, dill, mint, walnuts, tofu, nutritional yeast, olive oil, salt, and pepper in a large bowl and mix them all together until they are well mixed. Put a damp kitchen towel over the phyllo dough after unrolling it to keep it from drying out. Brush one sheet of phyllo dough with melted vegan butter or olive oil and place it on a clean work surface. Add five more sheets on top of the first five and repeat. Evenly spread half of the spinach mixture over the phyllo dough that has been layered. Add more phyllo dough sheets and spinach mixture to the stack, and finish with a layer of phyllo dough on top. Melted vegan butter or olive oil can be used to brush the top layer of phyllo dough. Carefully cut the top layer of phyllo dough into squares or triangles with a sharp knife. After the oven is hot, bake the phyllo for 35 to 40 minutes, or until it is golden brown and crispy. Get it out of the oven and let it cool down for a few minutes before you serve it. Warm it up and enjoy it!
Prep Time: 30 minutes
Cook Time: 40 minutes
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