Vegan Spanakopita

Recipe by hipbonez
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.