Vegan Greek Spinach Pie

The Vegan Greek Spinach Pie is a tasty meal and contains 245 kcal per serving. This dish takes one hour and ten minutes to prepare. It contains spinach, onion, garlic, olive oil, firm tofu, nutritional yeast, oregano, black pepper, lemon juice, dill, parsley, salt, & vegan phyllo pastry sheets. We may pair this meal with Greek chickpea salad, vegan stuffed peppers, cucumber salad, tomato basil soup, hummus, rice pilaf with herbs, or vegan tzatziki. Store this Vegan Greek Spinach Pie in the refrigerator for 4 days.

STATS:

• Total time: 1 hour 10 minutes
• Serving size: 1 slice
• Cuisine: Greek
• Course: Main
• Cooking time: 45 minutes
• Serving: 8 slices
• Diet: Vegan
• Calories: 245 kcal
• Preparation time: 25 minutes

EQUIPMENT:

• Baking tray
• Oven
• Mixing bowl
• Brush
• Frying pan
• Knife
• Chopping board
• Spatula

INGREDIENTS:

PIE LAYERS:

• 10-12 sheets vegan phyllo pastry
• Quarter cup olive oil

FILLING:

• 500 g spinach
• One medium chopped onion
• 2 tbsp. lemon juice
• Half tsp. black pepper
• 2 tbsp. olive oil
• 250 g crumbled firm tofu
• Two tbsp. nutritional yeast
• 1 tsp. dried oregano
• Half tsp. salt
• 3 minced garlic cloves
• Three tbsp. chopped dill
• 2 tbsp. chopped parsley

INGREDIENT NOTES:

VEGAN PHYLLO PASTRY:

• This makes the pie crispy and flaky. It is very thin, so we layer it with oil to make it crunchy while baking. You may use vegan puff pastry as another choice.

LEMON JUICE:

• Lemon juice gives brightness to the pie. It avoids the filling from feeling heavy. You may use apple cider vinegar as an alternative.

DILL:

• Fresh dill is the most important taste in traditional spanakopita. It provides a tangy, herbal flavor that makes it an authentic Greek taste. Use mint as another choice.

FIRM TOFU:

• Firm tofu is the main substitute for feta cheese and eggs. It includes a structure and a soft cream bite. Use mashed white beans as per your preference.

NUTRITIONAL YEAST:

• Nutritional yeast gives a cheesy, savory taste without using dairy items. It includes nutty and umami-rich taste as well. You may use vegan cheese shreds as another choice.

INSTRUCTIONS:

1. First, warm the oil in the pan on a moderate setting.
2. Cook the onion till it gets soft and the garlic for one minute.
3. Then cook spinach till the moisture evaporates and remove the pan from the flame.
4. Crumble firm tofu in a bowl and include oregano, salt, nutritional yeast, lemon juice, pepper, parsley, and dill, then mix well.
5. Mix the spinach and tofu mixture evenly and coat the tray with oil.
6. Include one sheet of phyllo and brush with oil.
7. Repeat layers to make the bottom and spread spinach filling properly.
8. Cover the filling with remaining phyllo sheets and brush each layer.
9. Fold edges inside to seal and bake for forty-five minutes at 180°C.
10. Lastly, cool the pie for 15 minutes before cutting.

TIPS:

• Drain extra water from the spinach, so the pie does not get soggy.
• For a crispier texture, brush each layer lightly using oil.
• Avoid overstuffing so as not to break the layers.
• Cool the pie before cutting for clean pieces.

STORAGE INFORMATION:

FRIDGE:

• Keep the recipe in the box for 4 days.

FREEZER:

• You may wrap the slices to freeze for 60 days.

FAQs:

What is the taste of tofu in this dish?

• Tofu absorbs herbs and lemon, so it tastes like a mild cheesy filling.

How can I make it oil-free?

• Use a non-stick bake method, but the phyllo will not be crispier.

Is it authentic Greek food?

• It is a vegan version of traditional spanakopita.

Can I make this meal early?

• Refrigerate the assembled pie without baking for one day in advance.

Is frozen spinach good to add?

• Yes, but drain extra water before use.

NUTRITIONAL INFORMATION:

Net carbs: 18 g

Calcium: 120 milligrams

Sodium: 290 mg

Calories: 245 kcal

Total carbs: 23 grams

Fiber: 4.5 g

Protein: 10 grams

Iron: 3.8 mg

Potassium: 430 milligrams

Vitamin A: 6800 IU