Description
Got phyllo dough in the freezer? Time to make vegan spanakopita / Turkish ıspanaklı börek! This crispy spinach pie does not disappoint. Video with step-by-step instructions included.
Ingredients
Scale
- 1 lb, 21 sheets of phyllo dough (42 half sheets)
- 3.5 cups of spinach (~20 oz)
- 1 block of firm tofu
- juice of 1 lemon
- 5 scallions
- 1 bunch of dill
- 1 bunch of Italian parsley
- 2 cloves of garlic, minced
- 1 tsp salt & pinch of pepper
- 1 cup of extra virgin olive oil
- nigella & sesame seeds
- optional: 1 tsp Aleppo pepper flakes & 1/2 cup vegan feta in the filling
Instructions
- Start by removing water from the spinach. The easiest way is to freeze the spinach overnight, thaw, then squeeze, or you can cook it down.
- Make the filling by crumbling the tofu in a large bowl and add the lemon juice. Set aside for a few minutes to quickly marinate.
- Mix in the rest of the filling ingredients: drained spinach, scallions, parsley, dill, garlic, salt, and pepper. Aleppo pepper flakes and vegan feta are optional.
- Preheat the oven to 325°F.
- To make the spanakopita, brush the tray with olive oil and start layering the phyllo sheets. Brush with olive oil in between each layer for maximum crispiness.
- You may have to cut the store-bought phyllo in half depending on the size of your baking tray to make them fit (mine was 8 x 11 in). If the sheets are overhanging, simply fold these leftovers back into the tray.
- Continue until half the phyllo sheets are layered. At this halfway point, add the filling. Then layer the rest of the sheets on top, still brushing with olive oil in between.
- When all the layers are complete, brush the top with olive oil and cut into rectangles, making sure not to cut all the way through. Sprinkle nigella and sesame seeds on top.
- Bake until golden brown, which should take about 45 minutes to an hour.
- Allow for it to set for at least half an hour, then cut into the pie all the way through.
- Serve with plant-based Greek yogurt, labneh, or acuka on the side.
- You can store spanakopita in the fridge for about 3-4 days, and I’d recommend using a regular or toaster oven instead of a microwave for reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Bake
- Cuisine: Greek, Turkish, Mediterranean
