🥧 Vegan Spanakopita (Greek Spinach Pie – Dairy-Free)

Crispy outside, herby & savory inside!
Serves: 6–8 | Time: ~45 minutes

🌿 Ingredients

Filling

• 450 g spinach (fresh or frozen, well-squeezed)

• 1 small onion, finely chopped

• 3 spring onions, sliced

• 3 cloves garlic, minced

• 200 g firm tofu, crumbled

• 2 tbsp olive oil

• 2 tbsp nutritional yeast (optional but tasty)

• 1 tbsp lemon juice

• 1 tsp dried dill or oregano (or both!)

• Salt & black pepper to taste

Assembly

• 10–12 sheets phyllo pastry (vegan)

• ½ cup olive oil or melted vegan butter

👩‍🍳 Method

1. Prep filling:
   Heat olive oil, sauté onion & garlic until soft. Add spinach, cook until moisture evaporates. Turn off heat.

2. Mix:
   Add tofu, herbs, lemon juice, nutritional yeast, salt & pepper. Mix well. Taste & adjust.

3. Assemble:
   Preheat oven to 180°C (350°F). Oil a baking dish.
   Layer phyllo sheets (brush each with oil), add filling, then top with remaining phyllo (oil every layer).

4. Bake:
   Score lightly. Bake 35–40 minutes until golden and crisp.

5. Cool slightly, then slice and serve.