Spanakopita with Tofu

Spanakopita with Tofu is a delightful vegan twist on the classic Greek dish, featuring crispy phyllo pastry enveloping a savory filling of spinach, herbs, and tofu. This flavorful appetizer is perfect for sharing or enjoying as a light meal.

Ingredients

• Phyllo pastry - 6 sheets
• Firm tofu - 200 grams, crumbled
• Fresh spinach - 200 grams, chopped
• Green onions - 2, finely chopped
• Dill - 2 tablespoons, chopped
• Parsley - 2 tablespoons, chopped
• Nutritional yeast - 2 tablespoons
• Olive oil - 3 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the crumbled tofu, chopped spinach, green onions, dill, parsley, nutritional yeast, lemon juice, salt, and black pepper. Mix well until all ingredients are combined.
3. Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet on top and brush with more olive oil. Repeat this process for a total of 3 sheets.
4. Spoon a portion of the tofu and spinach mixture along one edge of the phyllo sheets, leaving about 2.5 cm (1 inch) border. Fold the sides over the filling and roll it up tightly to form a log.
5. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Repeat the process with the remaining phyllo sheets and filling.
6. Brush the tops of the spanakopita with olive oil and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
7. Remove from the oven and let cool slightly before slicing. Serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and K from spinach, which support eye health and bone strength.
• High in plant-based protein from tofu, aiding muscle repair and growth.

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