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Tofu and Spinach Spanakopita

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1/2 large yellow onion
  • 1 tsp olive oil
  • 2 cups fresh spinach
  • 3 cloves garlic
  • 6 oz firm tofu
  • 2 tbs pine nuts
  • 2 oz soft vegan cheese Use your favorite, or sub 1 tbs nutritional yeast
  • salt and pepper to taste
  • 8 sheets vegan phyllo pastry sheets Trader Joes has them in the freezer section
  • 2 tbs vegan butter I used Earth Balance

Instructions

  • Preheat the oven to 375F and line a baking tray with foil.
  • Dice the onions and place in a pan over a medium heat with the olive oil. Cook until just nearly done - they should be translucent and soft. Crush the garlic cloves and add to the onions and immediately, with the heat still on, add the spinach and let it wilt. It will wilt quickly so keep an eye on it and toss it with the onions and garlic. Remove from heat once the spinach is wilted, 1-2 minutes, and pour from the pan into a food processor or blender (but don't blend yet)
  • Using the same pan, turn the heat back to medium and toast the pine nuts for a minute or two until fragrant. Add the toasted pine nuts to the same food processor as the vegetables.
  • Add the tofu, vegan cheese or nutritional yeast, salt and pepper to the food processor and pulse until the ingredients are combined. It should have the consistency of a wet cookie dough - it won't hold its shape but it's not runny. 
  • Lay out two sheets of phyllo dough flat on top of each other and set the other sheets aside for now. Using a sharp knife or pizza cutter, cut 3-4 long strips of the dough so that you have strips of dough that are about 3 inches wide and 12-14 inches long (depending on the size of your phyllo sheets). 
  • Place the vegan butter in a small bowl and microwave it until just melted. Brush the phyllo dough with the melted butter, and place a generous spoonful of the filling in the bottom left corner. Fold your pastries by making triangle folds to encase the filling, first bringing the bottom right corner over the filling, then folding up along the length of the phyllo. Repeat this process with the remaining dough and filling, brushing the tops of the completed triangles with the melted butter as well.
  • Bake at 375F for 12-15 min or until the pastry is golden brown. Remove from the oven and let cool before serving - serve warm.