Vegan spanikopita

Updated at: Wed, 16 Aug 2023 16:17:39 GMT

Step 1

In a large bowl, mix together tofu, lemon, garlic, thyme, salt, garlic powder, onion powder, dill, and a couple tablespoons of olive oil. I use a pastry cutter to thoroughly mix it and so it resembles the crumbled texture of feta.

Step 2

Preheat oven to 325

Step 3

Mix carefully squeezed and drained spinach with the tofu mixture thoroughly

Step 4

Open filó dough and place between damp paper towels, work quickly and keep dough covered throughout assembly. Pour oil in bowl, get out a pastry brush, and ready a large baking pan/lasagne pan. This will make up your assembly station

Step 5

Brush oil onto an and place first sheet in pan, allowing overhang. Brush that sheet with oil and repeat process until 2/3 through package. Spread spinach/ tofu mix evenly onto surface Fold overhanging dough over the mixture, brush with olive oil Add remaining filo, brushing olive oil between every layer and allowing the overhang, as before. Tuck in the overhang down and around the spinach pie after last sheet is placed and oiled. I like to precut or even simply score the spanakopita into the pieces I will want so it doesn’t crack and crumble when it is served. Sprinkle top with salt, cracked paper, and whatever else you may like (sesame seeds, garlic, everything but the bagel mix, whatever is good)

Step 6

Bake for 1 hour and 20 minutes, rotating pan halfway through.

Step 7

Allow to cool for as long as you can wait :)

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Crispy

Delicious

Fresh

Kid-friendly

Makes leftovers