How to Make Vegan Spanikopita (Spanakopita)

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By Christina-Marie Wright
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Vegan spanikopita can be a reality!

Authentic Greek spanikopita (sometimes spelled "spanakopita"), filled with spinach and feta, is delicious. Want to add this previously taboo treat to your vegan diet? I developed the recipe below to get my spanikopita fix. I have used it several times when catering non-vegan events, and people always ask me for the recipe. Imagine their surprise when they find it's made with tofu!

The recipe makes 48 spanikopita, so it's great for entertaining and parties. For more practical, everyday use, the recipe can be cut in half.

Difficulty: Moderate

Instructions

Things You'll Need:

1 medium onion, finely chopped
2 T. olive oil
1 pkg. (14 oz.) extra firm tofu, drained
1 tub (8 oz.) vegan "cream cheese," such as Tofutti's Better Than Cream Cheese
1/2 c. fresh cilantro, chopped
2 c. fresh spinach leaves, chopped
1 carrot, grated
1 jar sun dried tomatoes, drained and finely chopped (optional)
1/2 c. slivered raw almonds, chopped (optional)
1 t. each dried basil and garlic powder
1 T. lemon juice
1/2 t. each ground black pepper and dried dill weed
1 pkg. (16 oz.) frozen phyllo (or "filo") dough, thawed
1 c. melted vegan stick margarine, such as Nucoa
Frying pan or skillet
Large mixing bowl
Knife and pastry brush (to work with dough)
Plastic wrap and damp tea towel (to keep dough moist)
Baking sheet and oven
Plate and paper towels (to cool the spanikopita on)

Step 1

Sauté the onions in the olive oil over medium heat until tender. Remove skillet from heat. Preheat oven to 400º F.
Step 2

Place tofu in a mixing bowl and crumble with a fork. Add onions, soy cream cheese, vegetables, nuts, lemon juice and spices. Stir thoroughly to combine. At this point taste the seasonings and adjust, if necessary.
Step 3

Remove thawed phyllo dough from the package and cut, lengthwise, into thirds (you should have three stacks of long strips). Remove one stack of phyllo strips and cover the rest with plastic wrap and a damp towel to prevent drying.
Step 4

Remove one strip of phyllo and brush with melted margarine. Repeat with another strip, placing directly on top of first strip. Repeat again. You should have three strips of phyllo, each brushed with margarine, layered one on top of the other.
Step 5

Drop 1 T. of tofu mixture onto one end of the phyllo strip, then fold that end up to make a triangle at strip's end. Turn the triangle down, then up, flip-flopping until you get to the end of the strip (it's like folding a flag!). Your tofu mixture should now be neatly wrapped in a spiffy, triangular package. Brush the top of the spanikopita with margarine and place on an ungreased baking sheet. Repeat until filling and dough are all used.
Step 6

Bake spanikopita triangles for about 10 minutes, or until the edges begin to brown. Once the edges of the phyllo brown, remove the tray immediately! The spanikopita will burn quickly if you let it bake too long. Remove spanikopita from tray at once. Cool on a plate covered with a paper towel, which will absorb excess margarine.