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Vegan spanakopita pie on vintage plates next to white wine.

Vegan Spanakopita Recipe

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  • Author: The New Baguette
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegan


This vegan spanakopita recipe uses marinated tofu instead of the traditional feta cheese.


  • One 14-ounce block “firm” or “medium-firm” tofu
  • 4 tablespoons lemon juice
  • 2 tablespoons white miso
  • 1 tablespoon brown or Dijon mustard
  • Fine sea salt and freshly ground black pepper, to taste
  • 1 tablespoon extra virgin olive oil, plus extra for brushing
  • 1 medium yellow onion, diced
  • 3 medium garlic cloves, minced
  • Two 10-ounce boxes frozen chopped spinach
  • 2 large scallions, chopped
  • 1 cup finely chopped fresh dill
  • Pinch of nutmeg (optional)
  • 10 sheets of thawed phyllo dough
  • Sesame seeds, for garnishing (optional)


  1. Press the tofu: Drain tofu and place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 10 minutes, periodically draining off the excess water. (Or use a tofu press.)
  2. Preheat the oven to 350ºF.
  3. Marinate the tofu: In a large bowl, whisk together 4 tablespoons lemon juice, 2 tablespoons miso, 1 tablespoon mustard, a pinch of salt, and lots of pepper. Using your fingers, crumble the tofu into small bits. Add to the marinade and toss to coat. Set aside while you prep the other ingredients.
  4. Cook the onion: Heat a tablespoon of oil in a medium pan over medium heat. Add the onion with a pinch of salt, and cook until translucent and lightly golden, 5 to 7 minutes. Add 3 minced garlic cloves and cook for 30 seconds longer.
  5. Thaw the spinach: Meanwhile, place the frozen spinach in a high-sided saucepan with a cup of water. Cover, bring to a boil, then simmer until completely defrosted, 5 to 10 minutes.
  6. Wring the spinach: Drain the spinach in a mesh strainer and run under cold water until completely cool. Using your hands, squeeze all the water out of the spinach (don’t rush this step – otherwise, you’ll end up with a soupy pie) and add to the bowl with the tofu.
  7. To the bowl, add the onion, 2 chopped scallions, 1 cup chopped dill, 1/4 teaspoon salt, and lots of black pepper. Stir thoroughly to combine.
  8. Assemble the pie: Brush the bottom and sides of a 9×13” casserole dish with oil. Place a sheet of phyllo in the dish and brush lightly with oil, repeating the process with 4 more sheets, brushing with oil between each layer (don’t brush the top of the last sheet though). Work gently, but don’t worry if the sheets tear here and there. Keep the remaining phyllo covered to avoid drying it out.
  9. Add the filling and cover with a sheet of phyllo; press with your hands to pack it down. Brush the phyllo with oil and repeat with 4 more sheets, brushing with oil between each layer as before. Finally, brush the last sheet with oil and sprinkle with sesame seeds (optional).
  10. Bake until golden, 40 to 50 minutes. Serve immediately.


  • Serving Size: 1/8 of the recipe
  • Calories: 160
  • Fat: 8 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 7.7 g