Spanakopita
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- Serves: 6
- Preparation: 15
- Cooking: 30
- Ready: 45
Our take on the classic Greek Spanakopita features crispy, golden pastry filled with a delicious blend of spinach and tofu!
Ingredients
For the spanakopita
- 400 g spinach, chopped
- 400 g firm tofu
- 1 white onion
- 4 cloves garlic
- small handful fresh dill and parsley (could also use chives or chervil)
- juice of ½ lemon
- filo pastry (1 x 200 g pack)
- melted dairy-free butter
- salt and pepper, taste
For the Greek salad
- sliced fresh tomatoes
- black/Kalamata olives
- cucumber
- dairy-free feta
- chopped herbs
- sliced red onion
Method
Preheat the oven to 180°C/350°F/gas mark 4.
In a pan, sauté the diced onion and garlic until they turn translucent. Add the spinach, and cook until it has wilted. Season well then remove any excess water.
Break up the tofu and add this to the cooled wilted spinach mixture. Add the herbs and the lemon juice and mix everything together well.
Layer 4-5 sheets of filo pastry in a baking dish or tin, brushing each with melted dairy-free butter before adding the next. Ensure they overlap to form a sturdy base. Add the filling then fold the overhanging edges of the filo base over the top. Scrunch up additional filo sheets and arrange them on top in a spiral pattern. Brush with more melted dairy-free butter.
Place on the middle shelf and bake for 25-30 minutes. Remove, cool slightly and serve with a freshly made Greek salad.
