Barley Free Vegan Spanakopita
Total time1 hr 25 min
Prep time35 min
Cook time40 min
4.6(16)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb fresh spinach, roughly chopped
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 4 scallions, thinly sliced (green and white parts)
- 3 garlic cloves, minced
- 14 oz firm tofu, drained and pressed
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- ½ tsp ground nutmeg
- ¾ tsp salt
- ¼ tsp black pepper
For the pastry
- 16 oz vegan puff pastry or phyllo dough (about 16 sheets), thawed
- ⅓ cup olive oil, for brushing
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- 2
Place the spinach in a colander and pour a kettle of boiling water over it to wilt it, then press firmly with the back of a spoon to squeeze out as much liquid as possible. Transfer to a cutting board and chop finely. Wrap in a clean kitchen towel and wring out any remaining moisture — the spinach should be as dry as possible.
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