This healthy vegan spanakopita is so cheesy that your friends and family will never know it’s vegan. I absolutely love dairy but I think this is the best spanakopita out there.
- 6 sheets thick filo pastry
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1-2 tablespoons oil for frying onions
- 280g packet of baby spinach
- 1/4 teaspoon nutmeg
- pepper to taste
- 450g block firm tofu, drained
- 1/3 cup olive oil
- 1 cup savoury yeast flakes
- 1 tablespoon vegetable stock powder
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon himalayan salt (optional
- Olive oil for glazing
- Sesame seeds, optional
Preheat oven to 190ºC (375ºF).
Fry onion and garlic in the 1-2 tablespoons oil until softened.
Add spinach and sauté for 5 minutes or until wilted.
Add nutmeg and pepper; mix well and remove from heat and cool for around 10 minutes
Put tofu, oil, stock powder, soy sauce, lemon juice, savoury yeast and salt in food processor (or use a masher), and blend until smooth.
Add this mixture to the spinach mixture and combine.
Grease a large round cake tin (I used a cheesecake tin with a removable base as it’s easier to get the pie out in one piece).
Line with a pastry sheet, leaving some to overlap over edge.
Brush with olive oil. Repeat with 5 more sheets of pastry.
Place mixture in pastry case, flatten out evenly.
Fold the overlapping sheets of pastry in to cover the top of the pie. (It is best if you brush each oil onto each of the layers as it makes the pastry crunchier). I didn’t bother and it was still really nice.
Brush the top with olive oil and sprinkle with sesame seeds.
Bake 35-40 minutes until pastry is brown