Heavenly Vegan Spinach Filo Pie
Indulge in this delectable Vegan Spinach Filo Pie, inspired by the classic spanakopita and crafted for a plant-based lifestyle. This recipe combines fresh, vibrant ingredients—succulent spinach, aromatic herbs, and a creamy tofu 'cheez' filling—wrapped in flaky, golden-brown phyllo pastry. While it may take some time to prepare, the satisfying crunch and rich flavors are absolutely worth it. Perfect for special occasions or as a delightful appetizer, this dish is sure to impress vegans and non-vegans alike. Don't forget to plan ahead and properly defrost your phyllo pastry for the best results!
N/A
Servings
400
Calories
14
Ingredients
Ingredients
Olive oil
1/2 cup (divided for cooking and brushing)
Fresh spinach
2 1/2 lbs (cleaned and trimmed)
Green onions
6 (finely chopped)
Garlic cloves
3 (minced)
Fresh dill
1 cup (chopped (or substitute with 4 tbsp dried dill))
Firm tofu
2 lbs (drained and pressed)
Lemon juice
1/3 cup
Dried oregano
2 tablespoons
Nutmeg
1 dash
Ground walnuts
3/4 cup
Nutritional yeast
1/4 cup
Sea salt
1 teaspoon (to taste)
Pepper
to taste
Phyllo pastry
1 lb (defrosted overnight in the fridge)
Instructions
1
Begin by preheating your oven to 375°F (190°C).
2
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the fresh spinach, finely chopped green onions, minced garlic, and chopped dill. Stir frequently, cooking until the spinach wilts and any released liquid evaporates. Once cooked, remove from heat and set aside to cool.
3
Drain and press the firm tofu to remove excess moisture using kitchen towels. In a mixing bowl, crumble the tofu with your hands until it becomes a creamy consistency.
4
Combine the cooled spinach mixture with the crumbled tofu, adding the lemon juice, dried oregano, nutmeg, ground walnuts, nutritional yeast, sea salt, and pepper to taste. Mix well until all ingredients are thoroughly combined.
5
Prepare your phyllo pastry by ensuring it has defrosted overnight in the refrigerator. Phyllo can be delicate, so keep it covered with a damp towel to prevent it from drying out while you work.
6
Lightly oil a 9x13 inch baking dish. Lay the first sheet of phyllo in the dish, allowing the edges to hang over. Brush this sheet with a little olive oil. Lay a second sheet on top and brush with oil, repeating this until you have stacked 8 sheets, all oiled in between.
7
Spread half of the spinach and tofu mixture evenly over the stacked phyllo sheets.
8
Layer another 8 sheets of phyllo on top, brushing each with oil as you go. Spread the remaining spinach mixture on top, and finish with an additional layer of phyllo sheets, oiling each one as before.
9
Once all layers are assembled, brush the top layer with olive oil and tuck the edges of the phyllo into the pan for a neat finish.
10
Bake the pie uncovered in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy. Allow to cool slightly before slicing and enjoying!
Nutrition Information
20g
Fat
50g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Vegan Spinach Filo Pie?
It is a plant-based version of the classic Greek spanakopita, featuring a filling of fresh spinach, herbs, and a creamy tofu 'cheez' wrapped in flaky phyllo pastry.
Is this recipe entirely vegan?
Yes, this recipe is 100% vegan, using tofu and nutritional yeast instead of traditional feta cheese and olive oil instead of butter.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C) before baking the pie.
How long does it take to bake the pie?
The pie typically takes between 35 to 40 minutes to bake, or until the phyllo is golden brown and crispy.
What type of tofu should I use for the filling?
You should use firm tofu that has been drained and pressed to remove excess moisture.
How do I prepare the tofu for the 'cheez' filling?
Drain and press the tofu, then crumble it by hand in a mixing bowl until it reaches a creamy consistency.
What is the best way to defrost phyllo pastry?
Phyllo pastry should be defrosted overnight in the refrigerator for the best results and to maintain its delicate texture.
How do I keep phyllo pastry from drying out while working?
Keep the phyllo sheets covered with a damp towel while you are assembling the layers.
What size baking dish is recommended?
A 9x13 inch baking dish is recommended for this recipe.
How many sheets of phyllo are used in the bottom layer?
The bottom layer consists of 8 sheets of phyllo pastry, each brushed with olive oil.
Can I substitute fresh dill with dried dill?
Yes, you can substitute 1 cup of fresh dill with 4 tablespoons of dried dill.
What role does nutritional yeast play in this recipe?
Nutritional yeast provides a savory, 'cheesy' flavor to the tofu and spinach filling.
How much spinach is needed for this pie?
You will need 2 1/2 lbs of fresh spinach, cleaned and trimmed.
Should the spinach be cooked before adding it to the filling?
Yes, sauté the spinach with green onions, garlic, and dill until wilted and the liquid has evaporated before mixing it with the tofu.
What provides the crunch in the filling?
Ground walnuts are added to the filling mixture to provide texture and richness.
How many calories are in a serving of this pie?
Each serving contains approximately 400 calories.
What is the fat content per serving?
The fat content is approximately 20g per serving.
How much protein does this vegan pie provide?
This dish provides 12.5g of protein per serving, largely thanks to the tofu.
What should I do with the edges of the phyllo pastry?
Once all layers are assembled, tuck the edges of the phyllo into the pan for a neat finish.
Is there nutmeg in this recipe?
Yes, a dash of nutmeg is added to the filling for an aromatic, traditional flavor profile.
Can I serve this as an appetizer?
Absolutely, this pie makes a delightful appetizer or a main course for special occasions.
How much olive oil is required in total?
The recipe calls for 1/2 cup of olive oil, divided between cooking the spinach and brushing the pastry layers.
How many garlic cloves are used?
Three minced garlic cloves are used to season the spinach mixture.
Does the recipe use lemon juice?
Yes, 1/3 cup of lemon juice is added to the filling to provide brightness and acidity.
How many green onions should I use?
The recipe requires 6 finely chopped green onions.
What is the carbohydrate content per serving?
There are 50g of carbohydrates per serving.
Should the pie be baked covered or uncovered?
The pie should be baked uncovered to allow the phyllo pastry to become golden and crispy.
Can I use dried herbs instead of fresh?
The recipe uses 2 tablespoons of dried oregano and allows for dried dill if fresh is unavailable.
How do I ensure the spinach isn't too soggy?
Cook the spinach until any released liquid has completely evaporated and allow it to cool before adding it to the filling.
Is this a good recipe for impressing non-vegans?
Yes, its rich flavor and satisfying crunch make it a favorite for both vegans and non-vegans alike.