Vegan Spanakopita Spinach Pie

Spanakopita – Spinach Pie is a wonderful filling of spinach, sweet vegetable onion, garlic, feta, and many fresh herbs, wrapped in filo pastry and then crispy baked. Comes from Greece and is traditionally eaten on almost every occasion.

Ingredients

For the tofu feta:

• 50 g cashew nuts
• 400 g tofu
• 2 tbsp yeast flakes
• 1/2 lemon juice expressed
• 2 teaspoons salt

For the spinach – herbs filling:

• 800 g fresh spinach
• 1 onion
• 3 cloves garlic
• 3 tbsp olive oil
• 25 g dill
• 25 g parsley
• 1 1/2 tsp salt
• 1/2 teaspoon ground black pepper
• 1 pinch nutmeg

For the strudel:

• 250 g filo pastry
• 2 tbsp olive oil
• 2 tsp black cumin

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Instructions

For the tofu feta:

1. Soak cashews 20 minutes in boiling water.
2. Then drain.
3. Puree the cashews finely with lemon juice and yeast flakes.
4. Add 300 g tofu and salt and puree until the tofu has a medium consistency.
5. Crumble the remaining tofu coarsely with your hands and fold in.
6. Put aside and marinate until further use.

For the spinach – herbs filling:

1. Chop onion and garlic finely. Put the olive oil in a hot pan and sauté the onion and garlic over medium heat for 3 minutes.
2. Add the spinach and braise for 3-4 minutes.
3. Add the herbs, season with salt and let simmer for another 2 minutes at low heat.
4. Then remove from the heat and add to the tofu feta.

For the strudel:

1. Preheat oven to 170 °C.
2. Put the filo pastry leaves individually on the work surface, distribute approx. 4 tbsp. filling lengthwise at the lower edge and roll up with light pressure.
3. Place the rolls one after the other in a lightly oiled springform pan or pan, spread with the remaining olive oil, top with black cumin and bake for 25 minutes.

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Recipe by Tina

Photo by Fasci