Vegan Spanakopita
from schoolnightvegan.com
100 min
12 servings
This vegan spanakopita is my take on the classic Greek spinach pie. Guaranteed super crispy filo pastry bottom AND top!
Ingredients
- 4 tbsp fresh dill (finely chopped)
- 5 spring onions (roughly chopped)
- 350 g extra firm tofu (drained and finely crumbled)
- 400 g vegan feta cheese (I use violife)
- 2 tbsp corn starch
- 1 tsp fine sea salt
- 1 tsp black pepper (ground)
- 450 g baby spinach (washed and roughly chopped)
- 150 g vegan butter (melted)
- 75 g panko breadcrumbs
- 500 g filo pastry (around 18-20 sheets)
Directions
- 1
In a large mixing bowl, mix together all the filling ingredients, adding the spinach a little at a time. This can be quite tough, so use a stand mixer if you have one. Once mixed together, set aside.
- 2
Preheat the oven to 185 °C (fan).