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Spanakopita (vegan)

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Serves 24 small triangle spanakopita | Prep Time 30 min to make + 30 min in freezer + thawing of phyllo pastry (8 hours) | Cook Time 20 min

Why I Love This Recipe

FEATURING: Spinach (or other dark leafy green), green onion and onion.

A Greek treat that require a bit of work but they are still very doable and totally worth it. If you want, you can also forgo the triangles and make a large spanakopita that you can cut into pieces, such as this one:

Great with hummus, tzaziki (I will post my vegan version soon) and bean salad!

The filling for the spanakopita are also good in calzones!

Here's a video to learn how to fold the phyllo into triangles:

Ingredients You'll Need

1/2 cup olive oil, divided
1 medium white onion, finely chopped
1 packet vegan phyllo pastry, thawed out 8 hours in the fridge
1 cup onion, finely chopped (approx. 2 small onions)
1 cup green onion
A bit of fresh dill (optional)
Salt and pepper, to taste
1-2 Tbsp lemon juice (optional)
500 g of spinach (or other dark leafy veggie- approx.
13 cups), chopped in larger pieces
1 package of 454 g of firm tofu (mashed in pieces with your hands)
A bit of white sesame seeds (optional)


1. The night before making your Spanakopita make sure to remove your phyllo or puffed pastry from the freezer. Let it thaw in the fridge.
2. Into a large pot heat your olive oil on medium heat for around 30 seconds, add your onions and sautéed till caramelized and golden brown. Stir often to avoid burning. Once your onions are ready, around 10 minutes later, add your green onions and dill (if using). Cook for around 2 minutes or until wilted considerably. Now add your spinach, stir till wilted – you want to cook this down till there is no moisture left. Add also your tofu. Once your spinach is ready, remove from heat let cool for around 10 minutes. Add the lemon juice (if using).
3. Now we will prepare our phyllo. Remember that phyllo is really fragile- it is easiest to work when cool and moist. Have your ¼ cup olive oil ready with a brush to gently coat your phyllo. Gently place one sheet of phyllo on a cutting board. Brush the whole sheet with oil. Place another sheet on top and brush with oil too. Repeat these steps until you have 6 sheets stacked on each other. Using a sharp knife, cut through the phyllo lengthwise 3 times (to make 4 rectangles). Scoop a heaped teaspoon of spinach mixture onto one end of each strip of phyllo, leaving a little room around the edges. Fold the bottom right corner of each strip of phyllo up to meet with the opposite top corner and continue folding until you have little triangles of spinach pie (you fold like you would a flag)- see a video in description! Each triangle should be as compact as it can be.
4. Repeat these steps until you have 24 spanakopita. Sprinkle each spanakopita with sesame seeds. Place the spanakopitas on a plate and put in freezer for 30 min. Meanwhile, preheat the oven to 400F and set aside a baking sheet that you need to oil.
4. Place the spanakopita on a baking sheet and brush with olive oil one more time. Bake for 20 min or until golden brown and crispy.

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