What are some common ingredients for a vegan spanakopita recipe?
Mediterranean Delight: Vegan Spanakopita Recipe
Spanakopita is a traditional Greek dish made with spinach and feta cheese, wrapped in filo pastry. This vegan version is just as delicious, using tofu to replace the feta and plenty of spices for flavour. Serve it with a side salad or some traditional Greek tzatziki for a complete meal.
Ingredients:
- 1 package of filo pastry
- 1 block of firm tofu, crumbled
- 1 onion, finely diced
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 2 cups of fresh spinach, washed and chopped
- 1/4 cup of fresh parsley, chopped
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of nutmeg
- 1/4 cup of breadcrumbs
Directions:
- Preheat your oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 1-2 minutes, until soft and fragrant.
- Add the crumbled tofu, spinach, parsley, oregano, salt, pepper, and nutmeg to the skillet. Stir and cook for 5-7 minutes, until the spinach has wilted and the tofu is slightly golden. Remove from heat.
- Grease a 9×13 inch baking dish with olive oil.
- Take a sheet of filo pastry and lay it in the baking dish. Brush it with olive oil and sprinkle with breadcrumbs. Place another sheet of filo on top and repeat until you have used half of the filo pastry.
- Spread the tofu and spinach mixture on top of the filo pastry.
- Repeat the layering process with the rest of the filo pastry, brushing each sheet with olive oil and sprinkling with breadcrumbs.
- Using a sharp knife, cut the spanakopita into squares. Bake for 30-35 minutes, until the pastry is golden and crisp.
- Serve hot and enjoy!
Conclusion:
With this vegan spanakopita recipe, you can enjoy the flavours of the Mediterranean without any animal products. The tofu adds a creamy texture similar to feta cheese, and the spices and herbs create a delicious flavour profile. Serve it as a main dish or as an appetizer at your next gathering.