Vegan Spanakopita (Greek Spinach Pie)

Crispy golden layers of phyllo pastry filled with a creamy, herby spinach mixture — this vegan take on the classic Mediterranean dish is comfort food at its finest.

🌿 Ingredients

• 2 sheets puff pastry (or 8–10 phyllo sheets)
• 2 Tbsp olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 4 cups fresh spinach (roughly chopped)
• ½ cup fresh parsley (chopped)
• ½ cup fresh dill (chopped)
• 1 block firm tofu (about 14 oz / 400 g, pressed & crumbled)
• 2 Tbsp nutritional yeast
• 1 Tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
• 1 Tbsp olive oil (for brushing)
• 1 Tbsp sesame seeds (optional, for topping)

👩‍🍳 Instructions

1. Prepare the filling
   • Heat olive oil in a skillet. Sauté onion until soft, then add garlic.
   • Add spinach and cook until wilted. Stir in parsley and dill.
   • Remove from heat and mix with crumbled tofu, nutritional yeast, lemon juice, salt, and pepper.
2. Assemble
   • Lay one puff pastry sheet (or phyllo layers) on a baking tray. Spread spinach mixture evenly.
   • Cover with the second sheet of pastry. Seal the edges with a fork.
   • Brush with olive oil and sprinkle sesame seeds on top. Score into squares with a knife.
3. Bake
   • Preheat oven to 375°F (190°C).
   • Bake for 25–30 minutes until golden brown and flaky.
4. Serve
   • Let cool slightly before cutting into squares. Serve warm with vegan tzatziki or a fresh salad.

🌟 Tips

• For creamier filling: add 2 Tbsp vegan cream cheese.
• Make mini spanakopita triangles for appetizers.
• Keeps well in the fridge for 3–4 days, and reheats beautifully.