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Vegan Spanakopita

Vegan Spanakopita

Surprisingly, this spanakopita holds together nicely without eggs or feta cheese. It has a nice minty dill flavor and goes especially well with a generous squeeze of lemon on top.

Serves 4-5.


  • 4-5 Tbsp olive oil (divided use)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 16 oz frozen chopped spinach, thawed and drained well
  • 8 oz extra firm tofu, drained well, crumbled
  • 1 tsp dry dill
  • 1 tsp dry mint
  • 1 tsp salt
  • 1 Tbsp lemon juice
  • 18 sheets of filo dough (11 x 7 inches) thawed
  • 1 lemon, cut in wedges


  1. Heat 2 tablespoons of the olive oil in a large skillet on medium low. Add onion and jalapeno; saute 5 minutes.
  2. Add spinach, tofu, dill, mint and salt; saute another 5 minutes.
  3. Add lemon juice and stir well.
  4. Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking pan.
  5. Set the baking dish on your work station, along with the filo (covered with a damp towel), the remaining olive oil, and the spinach filling.
  6. Place a sheet of filo in the bottom of the baking dish; brush with olive oil. Repeat until you have 6 layers.
  7. Add half the spinach filling in an even layer.
  8. Repeat with 6 more layers of oiled filo and the remaining spinach filling.
  9. End with the final 6 sheets of oiled filo. With a sharp knife, score the spanakopita in serving-sized portions (without slicing through the bottom layers).
  10. Bake uncovered for 30 minutes. To serve, slice through to the bottom of each portion. Serve hot or at room temperature with wedges of lemon.

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