Spanakopita – A Vegan Version

Spanakopita is a Greek-style savory pie that always has spinach. It commonly has chunks of feta cheese in the filling – easily replaced to make a vegan version by crumbling firm tofu in the mix and allowing the tofu to marinate in soy yogurt for an hour or so.

Spanakopita can be made in a rectangular pie pan to create squares, in a round pie pan to create wedges or as individual triangle pies (similar to my swiss chard-tahini beureks).

The key to making a tasty version is of course, making a very good filling. And to achieve this goal, I like to use a combination of fresh greens that add different tastes and flavors. Simply using frozen spinach is possible if you don’t have access to fresh greens or if you are in a hurry (see my tips below). Always make sure to create a filling that is moist but not wet. And be sure to taste the filling before you finish the pie – it should be noticeably over-seasoned. Remember the layers of phyllo pastry will create a crunchy texture, but also the sensation of dryness when eating the pie. This is the reason you want to have a slightly over-seasoned and moist filling.

The filling can be made a day in advance to save time on the final preparation.

I use a round 2,5-cm (one inch) deep pie pan that is 30-cm (12-inches). The sides are slightly angled and not fluted. You can use a deeper pie pan or something smaller…in which case you may have a smaller pie or leftover filling.

Difficulty: moderate
Yield: Makes 6-8 portions