GREEK VEGAN SPANAKOPITA

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For the Vegan “Feta” Cheese:

  • 1 block (about 14 ounces) of firm tofu, drained and pressed
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of lemon juice
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of olive oil
  • Salt to taste

For Assembly:

  • 1 package of vegan phyllo dough, thawed according to package instructions
  • Olive oil for brushing

Step-by-Step Instructions

1. Prepare the Filling:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and garlic to the skillet and sauté until softened and translucent, about 5 minutes.
  • Add the chopped spinach to the skillet and cook until wilted, stirring occasionally.
  • Stir in the chopped dill and parsley, and season with salt, pepper, and ground nutmeg.
  • Remove the skillet from the heat and stir in the lemon juice. Set aside to cool.

2. Make the Vegan “Feta” Cheese:

  • In a food processor, crumble the drained and pressed tofu.
  • Add the nutritional yeast, lemon juice, apple cider vinegar, olive oil, and salt to the food processor.
  • Pulse until the mixture is creamy and well combined, resembling the texture of crumbled feta cheese. Set aside.

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