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Anonymous
Member since December 1969
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Who Needs Feta? Spanakopita

What you need: 

1 medium onion, finely chopped
2 green onions, thinly sliced
2 tablespoons olive oil
1 pound firm tofu, drained (I use silken, but I believe any texture would work)
1 tablespoon fresh dill or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt and pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (16 ounce) package vegan fresh or thawed frozen phyllo dough, divided
1/2 cup melted vegan margarine (I prefer Earth Balance)

What you do: 

1. Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat. Place tofu in a mixing bowl and crumble with a fork.
2. Add dill, lemon juice, salt and pepper, onions, and spinach. Stir thoroughly to combine. At this point I usually taste the seasonings and adjust until it is just right.
3. Preheat oven to 350 degrees F. Remove 1/2 the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out. Brush the bottom and sides of a 13X9" glass baking dish with the melted margarine.
4. Place 2 phyllo sheets in the dish and press in lightly. Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
5. Spread the spinach mixture in dish on top of the phyllo dough. Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished. Bake 45 minutes until golden and filling is hot. Let stand 10 minutes before serving. Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

oh my god, i want to try this. i am very inexperienced with using phyllo dough. i'm not even sure i know what it is or where i could find it.

You should be able to find vegan puff pastry and just roll it out, put the filling on top, then another layer of puff pastry on top and bake.  Not that I've tried it, but I bet you two store bought pie crusts would work nicely the same way albeit with a thinner layer of pastry.

BTW, I work with phillo from time to time and I LOVE my olive oil spray bottle to do it fast, easy and mess free (not to mention lower fat).  Just lay out a sheet, spray, lay another sheet on top, spray, etc.  Its also so fast I find I can bypass the covering of the phillo because I can get them sprayed before they dry out.

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This was delicious.
I followed the recipe, but added basil and about 1/3c of 'juice' from a can of green olives, I didn't have any dill. Either way it turned out wonderfully and my family enjoy'd it very much(although it was suggested to add cheese). I was expecting my first time with phyllo dough to be a mess, but it was far easier than I thought. It's worth the trouble!
Overall it was very good, and I'm sure I'll be making this again in the future. :)

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Very good, my omni family had no idea they were eating tofu!  It does not keep well though, the phyllo gets soggy.  But right out of the oven...perfection!!!

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Can I use an aluminum pan? And can I use oil in place on the melted vegan butter/margarine? I tried Smart Balance awhile ago, and I thought it was gross. I don't know if that's the same as Earth Balance... which I can't find in my grocery store. Thanks.

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this really is a GREAT recipe. mine did not look nearly as pretty as the one in the photo and it was very messy, but tasted delicious!

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This was wonderful. I baked it in a 9.5 x 13.5 (that's what my mom has... I think it's a bit strange, but oh well). I did add a bit extra lemon juice to the filling, and I still feel like it could have used more. For those of you who do not like to work with phyllo dough, I totally understand, but the end result was so yummy and crispy. I think I would like it with puff pastry, too. Oh, also, I baked it for WAY longer then 45 min... It wasn't getting golden, so I just kept it in the oven and kept an eye on it. I definitely recommend this recipe!

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Someone on the Q&A board said that Pillsbury Crescent rolls are vegan.  That would be easier to work with than puff pasty.

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You could put it in pita bread but I would still bake it... or even microwave it if you have to. Baking is really needed to blend the flavors.
This has really become a family favorite. Thanks for the recipe jesser!
Thanks so much adagio for the compliment! I will say, it was not the first photo :)!
Also yes, that is puff pastry in the photo, not phyllo dough.

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This recipe looks incredibly tasty but is it possible to make just the filling snd put it in pita bread, instead of baking it with phyllo dough?

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thanks for the help. i'm excited to see what i can come up with when i become more familiar with phyllo

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