This is a fresh and simple take on the Greek classic. My Greek grandmother always used to wring out the spinach to give her spanakopita the perfect texture, moist but not watery. Flavorful green onions, garlic, dill and parsley lend bright notes to this version and crumbled tofu replaces the ubiquitous feta cheese.
5 bags frozen whole leaf spinach
2 bunches scallions
1 medium white onion
6 cloves garlic
1-2 packs extra firm tofu
1 bunch parsley, chopped
1 large bunch dill, chopped
1 tbsp coconut aminos
1-2 tsp agave
Phyllo dough (18-20 sheets)
Preheat oven to 435 degrees.
Warm a large pot of water to steaming, not boiling. Turn off heat, add spinach and allow to defrost for 1-2 minutes (do not let spinach get brown).
Soften onion and garlic in a pan with 1/4 cup water. When all water has cooked off, add scallions and parsley and soften (add a little more water if necessary, but it should all be evaporated by the time scallions are soft). Allow to cool 5 minutes.
Drain spinach in a colander and allow to cool. Grab a handful of spinach and squeeze out the water. Place the squeezed spinach back into the large pot and repeat until all spinach is dried and drained.
Add the cooled onion mixture and dill to the drained spinach.
Slice tofu block so you have four even blocks. Place these between sheets of paper towel and press down gently to get out as much water as possible. Repeat with new paper towels 2 or 3 times.
Crumble the drained tofu into a bowl. Add 1 tsp salt, 1 tsp pepper, coconut aminos and combine well.
Add tofu to spinach, combine well, adding agave and more salt/pepper/agave/aminos to taste.
Grease large baking pan with olive oil. Layer 8-10 sheets phyllo on bottom, one at a time, brushing each with olive oil. Fold down corners and brush with olive oil.
Add spinach mixture and spread flat.
Layer 8-10 more sheets phyllo on top, brushing each layer with olive oil. Fold corners down and brush with olive oil.
Cut lengthwise into 3 sections, going about 1/2-way deep with knife (this makes it easier to cut into squares when the spanakopita is done).
Splash about 1/4 cup water on top to help the phyllo stay moist and light.
Bake for 45 mins or until golden brown.
For even more flavor, try this homemade vegan feta recipe instead of the crumbled tofu (requires overnight marinating).
Here is a helpful video clip on how to layer the phyllo dough.
Here is a helpful video clip on how to add water to the top layer of phyllo dough just before baking.
Phyllo is available at most supermarkets but I prefer the organic one from Fillo Factory (without preservatives), which you can usually find at Whole Foods.