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Anonymous
Member since December 1969
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Who Needs Feta? Spanakopita

What you need: 

1 medium onion, finely chopped
2 green onions, thinly sliced
2 tablespoons olive oil
1 pound firm tofu, drained (I use silken, but I believe any texture would work)
1 tablespoon fresh dill or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon salt and pepper
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (16 ounce) package vegan fresh or thawed frozen phyllo dough, divided
1/2 cup melted vegan margarine (I prefer Earth Balance)

What you do: 

1. Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat. Place tofu in a mixing bowl and crumble with a fork.
2. Add dill, lemon juice, salt and pepper, onions, and spinach. Stir thoroughly to combine. At this point I usually taste the seasonings and adjust until it is just right.
3. Preheat oven to 350 degrees F. Remove 1/2 the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out. Brush the bottom and sides of a 13X9" glass baking dish with the melted margarine.
4. Place 2 phyllo sheets in the dish and press in lightly. Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
5. Spread the spinach mixture in dish on top of the phyllo dough. Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished. Bake 45 minutes until golden and filling is hot. Let stand 10 minutes before serving. Enjoy!

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

By no means did this remind me of feta but nonetheless, it was decent.  The filling is so unique and refreshing.  I roughly followed the outline of the recipe but next time I would try adding a little bit of lemon rind, dash of nutritional yeast, and lets not forget enough garlic to kill a vampire.  ;)b

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I was not as impressed with this as previous reviewers have been. I thought the filling was a little bland, and there was way too much phyllo dough for the amount of filling that there was. The recipe is a nice base, but next time I will make some modifications to the filling to add some more flavor, and I will use half the amount of phyllo dough. I also prefer the traditional triangles, so that it's more like finger food and then I get more filling than phyllo, which I prefer. Sorry, I'm not trying to be critical or anything, just putting my two cents in.

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This is better than the non-vegan version.  I am totally amazed.  It is one of my favies and I'm so happy you posted this!  Thanks! :)

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wow this was really good, thank you!  :)>>>

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Very good.  I just spooned some of the filling into some original variety pillsbury crescent rolls, rolled them up and baked it for about 10 minutes.  They were like mini calzones.

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This stuff is off the chain.  I was wondering what I was going to do without feta... and now I don't have to.  Thanks!

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I made the recipe as is except that my daughter made a mistake on the dried dill weed and added tablespoon instead of the half teaspoon. It was excellent anyway.

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Wow, thanks! I will look for the puff pastry next time I go grocery shopping, and I will report back. Thanks for the help!!!

I bought mine at Whole Foods

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this recipe is fabulous! My husband thought there was feta in the mix...hahaa.. the is my second time making it and I can't wait to get my spankopita On!!!

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This was pretty good...

i used water packed firm tofu, instead of silken.. but i think next time i will do silken. i also used 9oz fresh spinach, and put half of it in my processor so i could stir it easier. Next time i will use more spinach, and more lemon juice.

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