Mushroom Free Vegan Spanakopita

Total time1 hr 25 min

Prep time35 min

Cook time40 min

4.6

(16)

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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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