Vegan Spanakopita Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of crispy phyllo dough filled with a cheesy spinach mixture made from tofu and nutritional yeast. A vegan take on the classic Greek appetizer with savory, herbaceous flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 block (14 oz) extra-firm tofu
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon miso paste
- 1 teaspoon salt, divided
- 3 tablespoons oil, divided
- 30 oz spinach
- 1 medium yellow onion, diced
- 4 green onions, sliced
- 4 cloves garlic, minced
- ¼ cup parsley, chopped
- 2 tablespoons dill, chopped
- Black pepper, to taste
- 16 sheets of phyllo dough
- ½ cup vegan butter, melted
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 15m
- Sodium
- 439mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 174mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.