Vegan Spanakopita Recipe
Layers of phyllo dough brushed with smart balance, sauteed spinach, Violife feta and creamy tofu
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Ingredients
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Filling and Phyllo Dough
Method
Preparation and Baking
- 1
Preheat and Prepare
Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly with some Smart Balance.
- 2
Sauté Spinach
In a large skillet, add a tablespoon of Smart Balance over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Then add the spinach, cooking until wilted. Remove from heat.
- 3
Prepare Filling
In a mixing bowl, combine the sautéed spinach, crumbled tofu, Violife feta, nutmeg, salt, and pepper. Mix well until combined.
- 4
Layer Phyllo Dough
Unroll the phyllo dough and lay one sheet in the prepared baking dish. Brush it lightly with Smart Balance. Repeat this process, layering about 6-8 sheets, brushing each layer with Smart Balance.
- 5
Add Filling
Spread the spinach and tofu filling evenly over the layered phyllo dough.
- 6
Top Layer
Continue layering the remaining phyllo sheets on top of the filling, brushing each layer with Smart Balance until you have used all the sheets.
- 7
Bake
Using a sharp knife, score the top of the spanakopita into squares or diamonds. Bake in the preheated oven for 30-35 minutes or until golden brown and crispy.
- 8
Cool and Serve
Remove from the oven and let cool for a few minutes before cutting through the scored lines. Serve warm.
