If you’ve been craving the rich, savoury flavours of traditional Spanakopita but are looking for a plant-based alternative, you’re in for a treat! This vegan Spanakopita captures all the deliciousness of the classic Greek dish, complete with a flaky, golden crust and a delicious, creamy filling…which by the way, is high in protein. What makes this version special is its high protein content, thanks to tofu and nutritional yeast, which perfectly mimic the cheesy, dairy-filled goodness of the original. You won’t miss the dairy at all, and your taste buds will be delighted by how closely this recipe mirrors the taste and texture of the traditional Spanakopita we all love. Trust me, even a known ‘tofu-hater’ was shocked by how close this is to the real deal. Whether you’re vegan or simply exploring plant-based options, this dish is a must-try!
What is vegan spanakopita made of?
Vegan Spanakopita is a plant-based version of the traditional Greek spinach pie. Instead of using feta cheese, this version typically relies on a combination of tofu and nutritional yeast to replicate the creamy, tangy and sharp flavour of cheese. The filling includes spinach, onions, garlic, herbs (like dill and mint), and sometimes other greens like kale. The pie is wrapped in layers of phyllo dough, which is naturally vegan, making it flaky and crisp when baked.
How do you make vegan spanakopita taste like the traditional version?
To achieve a flavour similar to traditional Spanakopita, firm tofu is often used as a base to mimic the texture of feta cheese, and nutritional yeast adds a cheesy, umami flavour. Here you can also add miso paste for deeper flavour. Adding lemon juice can replicate the tanginess of dairy cheese. Fresh herbs like dill and mint, along with garlic and onions, contribute to the authentic Greek flavour. Proper seasoning with salt, and a touch of nutmeg also helps in achieving that familiar taste.
What’s the best way to prevent spanakopita from becoming soggy?
To prevent vegan Spanakopita from becoming soggy, it’s important to thoroughly drain and squeeze out excess moisture from the spinach before mixing it with the other ingredients. This is important if you’re using frozen spinach and/or kale. It is not so much needed if you’re using fresh silverbeet like I have in this recipe. You can use fresh or frozen spinach, but be sure to press out any water. Just use whatever is available to you. Additionally, brushing each layer of phyllo dough with a bit of olive oil or melted vegan butter helps create a barrier that keeps the filling from making the crust soggy. Stopping at one or two layers is not enough on the bottom of the pie, so ensure you add several layers. Baking the Spanakopita at the right temperature and for the appropriate amount of time will also ensure a crispy, golden crust.
Can I use other greens besides spinach in vegan spanakopita?
Yes, while spinach is the traditional green used in Spanakopita, you can experiment with other leafy greens like kale, swiss chard, or collard greens. These greens should be sautéed until wilted and then drained (if necessary) to remove excess moisture before mixing with the tofu and seasonings. Combining different greens can add depth to the flavour and increase the nutritional value of the dish. In this recipe I’ve only used silverbeet (swiss chard) because I have been growing so much of it in my veggie patch over Winter but I’ve previously used both frozen spinach and kale and is was still as delicious!
Can I replace the tofu with something else in the spanakopita?
Yes, you can replace tofu in vegan spanakopita with other plant-based alternatives. Here are a few options:
- Cashew Ricotta: Blend soaked cashews with lemon juice, nutritional yeast, garlic, and a bit of water to create a creamy, cheese-like filling. Cashew ricotta provides a rich texture similar to tofu and adds a subtle, nutty flavour.
- Almond Ricotta: Similar to cashew ricotta, almond ricotta is made by blending blanched almonds with lemon juice, nutritional yeast, and water. It’s a great option for those who prefer a milder and more neutral flavour.
- Vegan Cream Cheese: Store-bought or homemade vegan cream cheese can be used to create a creamy filling. Combine it with the spinach and herbs for a texture and flavour similar to the traditional feta-based filling.
- Mashed Chickpeas: For a high protein option, mashed chickpeas can be used in place of tofu. They offer a hearty texture and absorb the flavours of the herbs and seasonings well. This is personally not my favourite, but if you’re allergic or sensitive to nuts and soy beans then this can be a great alternative.
- Silken Tofu: If you want a smoother texture, silken tofu can be used instead of firm tofu. It’s softer and blends well with the other ingredients, creating a creamier filling. With this method, you will need to ensure there is no excess moisture in the rest of the mixture (spinach) because silken tofu has a higher water content than firm tofu.
Each of these alternatives can be seasoned with nutritional yeast, lemon juice, and herbs to achieve the desired flavour and texture for your vegan Spanakopita.
Easy Vegan Spanakopita
6
15
30
45
Ingredients
4 cups Silverbeet or Spinach
1 Brown Onion
2 Garlic Cloves
2 Spring Onion Eschallots
1/2 cup Fresh Dill
1/4 cup Fresh Mint
2 tsp Sea Salt
7 Phyllo Pastry Sheets
2 tsp Nigella Seeds
2 tbsp Olive Oil
- Tofu Ricotta
250 grams Firm Tofu, pressed
1/4 cup Nutritional Yeast Flakes
1 tsp Sea Salt
1/2 Lemon, juiced
1 tsp Miso Paste
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tbsp Water (to blend)
Directions
- Pre-heat your oven to 190 degrees celsius. Then start by draining the tofu and pressing it to remove excess moisture. Place tofu and other Tofu Ricotta ingredients into a blender to easily blend into a creamy ricotta. Adjust the water here depending on your preference, but remember your spinach will have moisture in it too in the later steps so don’t be alarmed if it’s a bit on the drier side.
- Heat olive oil in a large cast iron skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Chop up the spring onions and add them to the skillet to sauté off for a minute. In the meantime, chop up silverbeet/spinach and add into the skillet to wilt down. If you’re using frozen spinach, drain excess water before adding into the skillet.
- Next, remove from skillet and place into a bowl. Add add fresh herbs and salt and combine with a spoon until mixture comes together. Don’t worry if your skillet isn’t completely clean as we’re adding phyllo pastry in next.
- Roll out your store-bought phyllo pastry. Lightly grease the skillet with oil and then place your first sheet over the skillet, ensuring no air bubbles. Brush oil over this sheet and then add your second sheet. Repeat this process with another 2 sheets. In total you’ll have 4 layers and you’ll notice some of your phyllo pastry is hanging over the edge of the skillet. Leave there for now. Watch my video for this below.
- Place mixture into the skillet on top of the phyllo pastry. Spread fairly evenly. Next, bring in the excess phyllo until it covers some of the filling and scrunch it up a little. Use the remaining 3 phyllo sheets and scrunch into little balls. on top of the exposed filling. Lightly oil over the top.
- Sprinkle with nigella seeds and place into the oven. Bake for approximately 30 minutes or until crispy and golden on top.
