When I was still eating dairy, spanakopita was one of my favorite foods. The traditional Greek dish consists of a flaky phyllo crust filled with feta and spinach, with rich flavors of garlic, onions, and herbs. I’d been wishing for a good, dairy-free version for years and was delighted when I found one on Pinterest!
The most exciting part of this recipe is the tofu feta. I’ve tried numerous other tofu feta recipes before, and they have all been pretty gross. This one is fantastic – texture and taste is almost identical to the real thing when combined with the other ingredients in this recipe. Add this one to the list of dishes that don’t need dairy to be delicious!
I made a few adjustments to the recipe I found based on my tastes and what I had on hand. For instance, I used puff pastry instead of the traditional phyllo. I’ve made the recipe twice so far: with spinach as well as with kale and thought the kale version was much better!
This recipe makes 6 spanakopita triangles, enough to serve two. Plus, you’ll have a lot of the spinach mixture left, which is baked in a separate casserole dish. It makes a great side dish or breakfast!
Vegan Kale Spanakopita (adapted from Vibrant Wellness Journal)
1/2 of a 17.3 oz box of puff pastry (one of the paper-wrapped sheets)
8 oz extra firm tofu (about 1/2 of a package)
2 T miso paste
2 T tahini
2 T lemon juice
1/2 tsp sea salt
1 tsp dried dill
1 tsp dried parsley
1 T olive oil
¼ cup chopped onion
4 cloves garlic, finely chopped
2 T chopped pine nuts
2 cups frozen kale, thawed (about a 10 oz package)
1. Let puff pastry sheet thaw at least four hours, or overnight, in the fridge. Cut into 1/3rds along the seams and then cut each of these sections in half vertically.
2. Remove excess water from tofu by using a tofu press or wrapping in paper towels and setting under a heavy plate for a few minutes.
3. Whisk together remaining ingredients for the tofu feta in a large bowl. Crumble tofu into feta-size pieces and add to the bowl. Gently stir until well-coated and let sit while you prepare the remaining ingredients.
4. Preheat oven to 350. Meanwhile, heat the oil in a large skillet over medium-high heat.
5. Add the onions and garlic to the skillet and saute until fragrant, about 5 minutes. Add the pine nuts and cook an additional 5 minutes, or until they start to brown. Add the kale and cook for 10 minutes, stirring frequently.
6. Remove skillet from heat and add spinach mixture to feta bowl. Stir gently until combined.
7. Spoon a heaping tablespoon of spinach mixture onto a puff pastry rectangle. Wrap up into a triangle, pinching and twisting the corners to hold. Place on a parchment paper-lined baking sheet. Repeat with remaining rectangles. Note: you will have a lot of spinach mixture left.
8. Pour remaining spinach mixture into a casserole dish – do not cover. Place the dish and baking sheet in oven and bake for 20 minutes, or until the spanakopita triangles are golden brown and slightly crisp.
9. Let cool a few minutes before serving.