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Vegan Spanakopita Recipe

Name: Vegan Spanakopita Recipe
Prep time: 20 min
Total time: 80 min
Ingredients: 1 pound fresh spinach, washed and chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 block firm tofu, crumbled; 1/4 cup nutritional yeast; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh mint; Salt and pepper, to taste; Olive oil; 1 package phyllo dough, thawed

Cuisine Diet Greek Vegan

How to make Vegan Spanakopita ?

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serve: 6

Ingredients for Vegan Spanakopita Recipe

#	Ingredients
1.	1 pound fresh spinach, washed and chopped
2.	1 onion, chopped
3.	3 cloves garlic, minced
4.	1 block firm tofu, crumbled
5.	1/4 cup nutritional yeast
6.	1/4 cup chopped fresh parsley
7.	1/4 cup chopped fresh dill
8.	1/4 cup chopped fresh mint
9.	Salt and pepper, to taste
10.	Olive oil
11.	1 package phyllo dough, thawed

Steps of Vegan Spanakopita Recipe

#	Steps
1.	Preheat the oven to 375°F (190°C).
2.	In a large skillet, sauté the chopped onion and minced garlic in olive oil over medium heat until they are translucent.
3.	Add the chopped spinach to the skillet and sauté until it has wilted.
4.	In a large mixing bowl, crumble the firm tofu and add the nutritional yeast, fresh parsley, dill, and mint.
5.	Add the sautéed spinach mixture to the tofu mixture and mix well.
6.	Season with salt and pepper to taste.
7.	Brush a 9x13 inch baking dish with olive oil.
8.	Unwrap the phyllo dough and place it on a clean, flat surface.
9.	Take one sheet of phyllo dough and place it in the baking dish.
10.	Brush the phyllo sheet with olive oil.
11.	Add another sheet of phyllo dough on top of the first one, brush it with olive oil, and repeat until you have used half of the phyllo sheets.
12.	Add the spinach-tofu mixture to the baking dish and spread it evenly.
13.	Cover the spinach-tofu mixture with the remaining phyllo sheets, brushing each one with olive oil.
14.	Brush the top layer of phyllo with olive oil.
15.	Bake the Spanakopita for 35 to 40 minutes, or until the top is golden brown.
16.	Let the Spanakopita cool for a few minutes before slicing and serving.

Tips:

To make this recipe gluten-free, use gluten-free phyllo dough or substitute the phyllo dough with a gluten-free pie crust.
If you don't have access to fresh herbs, you can use dried herbs instead. Use 1 teaspoon of dried parsley, dill, and mint for every 1 tablespoon of fresh herbs.
Leftover Spanakopita can be stored in the refrigerator for up to 3 days.

Enjoy this delicious and healthy Vegan Spanakopita recipe as a main course or appetizer at your next gathering. It's a perfect combination of savory spinach and tofu, wrapped in crispy phyllo dough!