Vegan Spanakopita
Spanakopita is one of those dishes that feels impossibly impressive at the table — shatteringly crisp phyllo, a fragrant herb-packed filling, and that gorgeous golden top that makes everyone reach for a piece before it's even fully plated. The classic version leans heavily on feta and eggs, which is exactly where plant-based versions usually fall apart, but this one solves that problem beautifully. Pressed firm tofu crumbled into small, irregular pieces mimics the texture of feta surprisingly well, and nutritional yeast plus fresh lemon juice bring the savory, slightly tangy depth you'd expect from the real thing. A generous handful of fresh dill and flat-leaf parsley keep the filling bright and herbaceous, while a pinch of nutmeg adds that subtle warmth that makes the whole thing taste unmistakably Greek. Squeezing every last drop of moisture from the wilted spinach is the step that separates a soggy filling from a perfectly set one, so don't rush it. Each sheet of phyllo gets brushed with olive oil before layering, building up that signature crunch that makes the first bite so satisfying. This recipe serves six, making it an ideal centerpiece for a dinner party or a make-ahead dish that reheats beautifully throughout the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!