Spanakopita (vegan)

Yield: 8 servings

Measure Ingredient
1 pack Phyllo dough
2 tablespoons Olive oil
2 Garlic cloves; minced and pressed
10 ounces Tofu, silken firm OR
1¼ cup Tofu, soft; crumbled small
¼ cup Lemon juice
¼ cup Nutritional yeast flakes
¼ cup Tahini, raw
1½ cup Onion; cut small
2 tablespoons ;water, as needed, to pre- vent sticking
2 pounds Spinach, fresh or frozen
3 tablespoons Bragg liquid aminos or tamari
2 teaspoons Basil
1 teaspoon Thyme
½ teaspoon Nutmeg


Thaw 1 page Phyllo dough. In a large fying pan, heat olive oil. Add the garlic clove, onion and water and saute until tender (8-10 minutes). Add spinach; cover and cook until wilted (2-3 minutes).

In a medium bowl, put the tofu, lemon juice, nutritional yeast flakes, raw tahini, Aminos or tamari, basil, thyme and nutmeg and stir, Add the sauteed onions and spinach and stir. Lay thawed phyllo dough flat on dry surface and cover with damp towel to prevent drying out.

With pastry brush, lightly brush 7 sheets of filo with olive oil and layer in bottom of lightly oiled 2 x 7 x 12-inch glass baking dish.

Edges of dough may come up sides. If dough tears, use it anyway, except top layer, which should not be torn for best appearance.

Spread tofu spinach filling evenly over top of layered dough. Fold edges of dough over top of filling.

Lightly brush 7 more sheets of phyllo dough down into sides of dish.

Score top layer of phyllo with sharp knife to show serving-size pieces. This will make it easier to cut later. Bake, uncovered, at 350 degrees until golden brown on top (20-30 minutes). Serve hot or cold.

Triangles: To make Spanakopita into little triangles (good for appetizers or finger food for picnics and travel), lay thawed phyllo dough flat on dry surface.

Cut sheets of dough into 3 strips (about 3½ x 12 inches) and cover with damp towel to prevent drying out. Take 2 strips of dough; brush lightly with olive oil and lay on top of each other. Put 1-2 tablespoons tofu spinach filling on bottom edge of dough. Fold dough over filling in triangle shape so corner touches opposite long side.

Cut triangle loose. Continue folding like a flag, keeping triangle shape. Lightly brush top with olive oil. Repeat until tofu spinach filling is used up. Put on lightly oiled cookie sheet; bake at 350 degrees until golden brown on top (15-20 minutes).

Recipes for a New America by John Robbins and Jia Patton/MM by DEEANNE

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