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📌 1. Prepare the Spinach Filling
Heat olive oil in a pan over medium heat.
Sauté onion and garlic for 2-3 minutes until soft.
Add spinach, cooking for 5 minutes until wilted (or warm if using frozen).
Stir in parsley, dill, nutmeg, salt, and black pepper.
Remove from heat and let cool slightly.
📌 2. Make the Vegan Feta
In a bowl, mash tofu with lemon juice, nutritional yeast, olive oil, salt, and oregano until crumbly.
Stir into the cooled spinach mixture and mix well.
📌 3. Assemble the Spanakopita
Preheat oven to 375°F (190°C).
Brush a 9×13-inch baking dish with olive oil.
Layer 6-8 sheets of phyllo, brushing each with olive oil before adding the next.
Spread the spinach-feta mixture evenly over the phyllo.
Layer another 6-8 sheets of phyllo, brushing each layer with oil.
📌 4. Score & Bake
Use a sharp knife to lightly score the top layers (this makes slicing easier after baking).
Bake for 40-45 minutes, or until golden brown and crispy.
📌 5. Cool, Serve & Enjoy! 🥧
Let cool for 10 minutes before slicing.
Serve warm with a squeeze of lemon juice and a side of vegan tzatziki!
Serving Suggestions & Pairings
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