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    You are in: Home / Recipes / Vegan Spanakopita Recipe
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    Vegan Spanakopita

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Broadtech's Note:

    Adapted from the Isa Chandra Moskowitz original.

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    Serves: 30



    Units: US | Metric


    1. 1
      Preheat oven to 375º. Oil the cookie sheet or use parchment paper to line the pan.
    2. 2
      Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. Set aside and let cool.
    3. 3
      Drain tofu, wrap in towel(s), and press out excess liquid. Place in bowl and use whisk (or your hands) to mash it.
    4. 4
      Take the cooled spinach mixture and squeeze as much liquid out as you can.
    5. 5
      Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Taste and adjust seasonings.
    6. 6
      Lay down a sheet of phyllo pastry and brush with oil. Place another sheet on top and brush it with oil.
    7. 7
      Cut this phyllo into four strips. Place filling on the bottom right of the strip and fold the pastry across to form a triangle. Keep folding until you can't fold anymore and place on the cookie sheet.
    8. 8
      Bake uncovered for 10-12 minutes, until golden brown and crispy.

    Ratings & Reviews:


    Nutritional Facts for Vegan Spanakopita

    Serving Size: 1 (67 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 126.8
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 162.0 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 1.4 g
    Sugars 0.4 g
    Protein 4.9 g

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