Spanakopita is a delicious and popular Greek dish made with spinach, feta cheese, and phyllo dough. It is often served as an appetizer or main course.
This recipe for individual spanakopita pies is a great way to enjoy this classic dish. The individual pies are perfect for serving to guests, and they are also easy to transport and pack for lunch.
Vegan Spanakopita
Ingredients
- 350 g baby spinach washed
- olive oil
- 4 pieces Spring onions finely sliced
- 3 pieces Garlic cloves minced
- Half bunch of dill finely chopped
- Handful finely chopped
- 300 g Silken tofu use paper towel to dry
- 150 g Vegan feta cheese
- 1 tsp Dried mint zest of 1 lemon
- 1/4 tsp Nutmeg
- 2 sheets Puff m pastry
- 2 tsp Maple syrup salt & freshly ground black pepper
Instructions
- Preheat the oven to 170°C or 375°F.
- Add the spinach into a colander and pour over a kettleful of boiling water, to wilt it.
- Allow to cool slightly, then squeeze out as much water as possible and roughly chop.
- Heat a frying pan over a medium heat and add a good drizzle of olive oil. Once hot, fry the spring onion and garlic for a minute or so, just to soften. Add the chopped spinach, dill, n parsley and a good pinch of salt and black pepper and fry for a further minute or so, then remove from the heat.
- Crumble in the vegan feta and silken tofu, then add the spinach mixture, mint, lemon zest and nutmeg.
- Lay a sheet of puff pastry on a work surface and cut into halves. Cut 1” diagonal incisions on each side.
- Add a quarter of the filling in a compact line along the middle. Fold over to join each parallel strip. Repeat another three times with the remaining mixture, so you end up with four individual spanakopitas.
- Mix together 1 tbsp olive oil with the maple syrup and brush it all over the top of the pastry. Bake for 40-50 minutes or until golden brown and crisp on the top. Serve with a side of vegan tzatziki.
