This Greek spinach pie, called “Spanakopita”, is easy to make, and very delicious. Instead of feta, I used tofu which fits so perfectly in here. Tastes warm or cold, at any time of the day.
Spanakopita – Greek Spinach Pie [Vegan]
- 2 tablespoons olive oil (plus a bit more to brush it on top before baking)
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 2 cups (17.5 oz or 500 g) fresh spinach, coarsely chopped
- herbs: I had fresh parsley and dill as well as dried oregano and thyme. Be generous!
- 1 teaspoon salt
- black pepper
- pinch of nutmeg, ground
- 4 tablespoons vegan sour cream (substitute with vegan yogurt, can also be skipped)
- 7-10 oz (200-300 g) tofu
- 3 tablespoons nutritional yeast
- (1-3 tablespoon flour)
- 10.5 oz (200 g) filo or yufka pastry dough
- sesame seeds
- black cumin seeds
- Heat olive oil in a pan, add onion and fry until translucent.
- Add garlic, and fry for one more minute.
- Now add the spinach and let it simmer for a few minutes until it shrivels.
- Add all herbs and all spices, let it cook for two more minutes.
- Remove from heat, add sour cream and tofu: break it into small pieces with your hands just above the pan.
- Also, add the nutritional yeast.
- If there is too much liquid, move the spinach to the side and stir in some flour into the liquid to bind everything.
- Let the filling cool down.
- In the meantime preheat the oven to 200 C.
- Snail form: place a moist kitchen towel on your kitchen surface. Put a yufka sheet on it and spread 4 tablespoons of the filling on the lower length side. With the help of the kitchen towel roll long but thin (thinner than I did) rolls and place them into a greased springform pan, one after the other, in the form of a snail house.
- Quick version: Place two dough sheets (put some oil between them) on a greased square baking dish, spread the filling evenly, and add two more sheets with oil in between on top (in this case you will need less dough). In this case, I usually cut the pie into pieces before I bake it, to avoid too many crumbs as if I would cut it after baking.
- Lightly brush the top with some olive oil and add sesame and black cumin seeds.
- Bake for 20 minutes until slightly brown.