Name: Vegan Spanakopita
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Cuisine: greek
Ingredients: 300 g extra firm tofu (pressed); 100 g silken tofu (firm, drained); 1 tsp salt (adjust to taste); 4 tbsp lemon juice (adjust to taste); 200 g flaked almonds; 6.5 tbsp lemon juice; 5.5 tbsp almond milk (unsweetened (or soya)); 1 tsp salt; 600 g fresh spinach (rinsed well); 7 null spring onions (sliced finely); 4 null garlic cloves (small, chopped finely); 2 null lemon zest (of 1-2 unwaxed lemons); 15 g fresh mint leaves (finely chopped); 15 g fresh dill (finely chopped); 15 g fresh flat leaf parsley (finely chopped); 0.5 tsp ground nutmeg (scant, adjust to taste); 0.5 tsp black pepper (scant, freshly ground, adjust to taste); 4 tbsp nutritional yeast; 2 packets vegan phyllo pastry (thawed in the fridge); null to_serve olive oil (quality); null to_garnish sesame seeds (or nigella seeds (optional))

Instructions

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1

For the Tofu 'Cheese' Option: Crumble the extra firm tofu (300 g) into a large mixing bowl with a fork. Mix in the silken tofu (100 g). Season with salt (1 tsp) and lemon juice (4 tbsp). Adjust seasoning later if needed.
2

For the Almond 'Cheese' Option: Prepare this a day ahead. Blend flaked almonds (200 g), lemon juice (6.5 tbsp), almond milk (5.5 tbsp), and salt (1 tsp) until smooth. Drain overnight. Bake for approximately 75 minutes on the day of assembly, allowing it to cool completely before mixing with the filling. Refer to the original recipe for detailed almond feta instructions.
3

For the Filling: Cook the fresh spinach (600 g) by blanching in batches for about 40 seconds, then plunging into ice-cold water, or by sautéing in a splash of [olive oil].
4

Allow the spinach to cool completely, then wring it as dry as possible. Chop the spinach finely.
5

Heat olive oil (1 tbsp) in a small pan. Gently stir-fry the onions (7 spring) and cloves (4 garlic) until softened and fragrant. Cool them down.
6

In a large bowl, combine the prepared 'cheese' mixture (tofu or almond), chopped dry fresh spinach (600 g), zest (2 lemons), fresh mint leaves (15 g), fresh dill (15 g), fresh flat leaf parsley (15 g), ground nutmeg (0.5 tsp), black pepper (0.5 tsp), nutritional yeast (4 tbsp), and the cooled sautéed onions (7 spring) and cloves (4 garlic). Mix thoroughly with your hands. Taste and adjust seasoning.
7

For Assembly: Preheat oven to 160°C fan / 320°F fan (or 180°C / 355°F without fan). Grease a 26 cm / 10 inch round tin or baking tray with [olive oil].
8

Lay out a long row of three [vegan phyllo pastry] sheets, overlapping by 5 cm / 2 inches. Keep remaining pastry covered with a damp kitchen towel.
9

Lightly brush the entire pastry area with [olive oil] and double all the sheets by overlapping them in the same manner. Optionally, add another layer of pastry if desired.
10

Brush the doubled pastry with more [olive oil]. Place a long 'snake' of filling along the longer edge, leaving a 5 cm / 2 inch margin at the bottom. Ensure even filling distribution.
11

Starting from the bottom, gently roll the pastry into a long snake. Coil it, seam down, into the greased baking tin.
12

Repeat steps 8-10 with the remaining pastry, but overlap two sheets side by side this time. Nest this new coil onto the end of the first coil in the tin.
13

Brush the pastry with more [olive oil] and sprinkle with [sesame seeds] or [nigella seeds] (optional) for garnish. Bake for approximately 45 minutes, until golden brown. Allow the pie to set before slicing. Store leftovers in the fridge for 3-4 days.