📝 About This Recipe
This plant-based take on the iconic Greek classic captures all the savory, herbaceous magic of the traditional version without a drop of dairy. We've swapped the feta for a tangy, umami-rich blend of crumbled firm tofu, nutritional yeast, and lemon juice to replicate that signature briny bite. Wrapped in layers of shatteringly crisp, olive-oil-brushed phyllo dough, this Spanakopita is a masterclass in Mediterranean textures and flavors.
🥗 Ingredients
The Spinach Filling
- 20 ounces Fresh Baby Spinach (washed and roughly chopped)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 1 Yellow Onion (finely diced)
- 4-5 stems Green Onions (thinly sliced, white and green parts)
- 3 Garlic Cloves (minced)
- 1/2 cup Fresh Dill (finely chopped)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The 'Feta' Substitute
- 14 ounces Extra-Firm Tofu (drained and pressed)
- 3 tablespoons Nutritional Yeast (for cheesy flavor)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon White Miso Paste (for fermented depth)
- to taste Sea Salt and Black Pepper
The Pastry
- 1 package Phyllo Dough (16oz, thawed completely)
- 1/2 cup Extra Virgin Olive Oil (in a small bowl for brushing)
- 1 tablespoon Sesame Seeds (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking dish with olive oil.
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2
In a large skillet over medium heat, sauté the diced yellow onion in 2 tablespoons of olive oil until translucent, about 5-6 minutes.
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3
Add the minced garlic and sliced green onions to the skillet. Cook for another 2 minutes until fragrant.
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4
Add the chopped spinach in batches, stirring until wilted. Once all spinach is wilted, remove from heat and let it cool slightly.
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5
CRITICAL STEP: Place the cooked spinach mixture into a fine-mesh strainer or clean kitchen towel and squeeze out every drop of excess liquid. This prevents a soggy crust.
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6
In a medium bowl, crumble the pressed tofu with your hands until it resembles the texture of feta cheese. Fold in the nutritional yeast, lemon juice, miso paste, and a pinch of salt/pepper.
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7
In a large mixing bowl, combine the squeezed spinach, the tofu 'feta' mixture, fresh dill, and fresh parsley. Mix thoroughly and adjust seasoning if needed.
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8
Unroll the thawed phyllo dough and keep it covered with a damp (not soaking) kitchen towel to prevent it from drying out and cracking.
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9
Place one sheet of phyllo into the prepared baking dish, letting the edges hang over the sides. Brush lightly with olive oil. Repeat this process with 8-10 sheets, brushing each layer.
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10
Spread the spinach and tofu filling evenly over the phyllo base, pressing down gently with a spatula.
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11
Layer the remaining 8-10 sheets of phyllo on top of the filling, brushing each sheet with olive oil as you go.
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12
Fold the overhanging edges of the bottom layers inward to seal the pie. Brush the very top layer generously with olive oil and sprinkle with sesame seeds if using.
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13
Using a very sharp knife, score the top layers of phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier.
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14
Bake for 45-50 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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15
Allow the Spanakopita to rest for 10-15 minutes before cutting all the way through and serving. This helps the filling set.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight rather than on the counter to prevent it from becoming gummy. Squeezing the moisture out of the spinach is the most important step; if the filling is wet, the bottom pastry will be mushy. If you want a 'funkier' cheese flavor, add a teaspoon of apple cider vinegar to the tofu mixture. Work quickly with the phyllo and keep the unused sheets covered; it dries out and becomes brittle within minutes of air exposure. Use a high-quality, flavorful Extra Virgin Olive Oil, as it provides the primary fat and flavor for the pastry.
🍽️ Serving Suggestions
Serve warm as a centerpiece with a side of Greek lemon potatoes. Pair with a crisp, cold glass of Assyrtiko wine or a sparkling mineral water with lemon. Accompany with a bowl of dairy-free Tzatziki (made with coconut or soy yogurt) for dipping. Serve alongside a Horiatiki (Greek Salad) featuring olives, cucumbers, and tomatoes. Works beautifully as part of a meze platter with hummus, dolmades, and roasted peppers.