Vegan Spanakopita Recipes
VEGAN SPANAKOPITA
Make and share this Vegan Spanakopita recipe from Food.com.
Provided by hipbonez
Categories Spinach
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Add dill, lemon juice, salt and pepper, onions, and spinach.
- Stir thoroughly to combine.
- Preheat oven to 350°F.
- Remove half of 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 13" X 9" glass baking dish with the melted margarine. 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.
- 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.
Nutrition Facts : Calories 347.6, Fat 20.2, SaturatedFat 3.9, Sodium 438.2, Carbohydrate 33.8, Fiber 2.5, Sugar 1.3, Protein 8.9
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