GREEK VEGAN SPANAKOPITA

#### Instructions

##### 1. **Prepare the Spinach Filling**:
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant.

Next, add the spinach to the pan, whether fresh or thawed from frozen. If using fresh spinach, cook it down until wilted (about 3-4 minutes). If using frozen spinach, just heat it through and stir until it’s completely thawed and any excess moisture has evaporated. Remove the spinach mixture from the heat and set aside to cool slightly.

In a medium mixing bowl, crumble the tofu with your hands or a fork until it resembles the texture of ricotta cheese. If you’re using vegan ricotta, you can skip this step. Add the sautéed spinach and onion mixture to the crumbled tofu.

Stir in the nutritional yeast, lemon juice, dill, nutmeg, salt, and pepper. Taste and adjust the seasoning if needed. The mixture should be well-combined and flavorful with a nice balance of savory and tangy notes. Set the filling aside.

##### 2. **Assemble the Spanakopita**:
Now it’s time to layer the filo dough and create the golden, flaky crust. Preheat your oven to 375°F (190°C).

On a clean surface, lay out a clean kitchen towel and place the filo dough on top. Cover the dough with another damp towel to prevent it from drying out while you work.

Brush a 9×13-inch baking dish with a little melted vegan butter or olive oil. Then, take a sheet of filo dough and place it in the dish, letting the edges hang over the sides. Brush the filo sheet with more melted butter or oil. Repeat this process, layering about 6 sheets of filo dough, brushing each sheet with oil. The more layers, the flakier the final result.

Once you have a solid base layer of filo dough, spread a generous amount of the spinach filling evenly across the dough.

Next, continue layering the filo dough on top of the filling. Add about 4-5 more sheets of filo, brushing each one with oil as you go. When the filling is fully covered, fold the overhanging edges of the filo dough over the top of the pie to seal it. Brush the top layer with more oil.

##### 3. **Bake the Spanakopita**:
Bake the spanakopita in the preheated oven for 30-35 minutes, or until the filo dough is golden brown and crispy. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil and continue baking until the filo is fully cooked and crisp.

Once the spanakopita is done, remove it from the oven and let it cool for about 5-10 minutes before slicing.

##### 4. **Serve & Enjoy**:
Slice your vegan spanakopita into squares or triangles and serve it warm or at room temperature. If you like, sprinkle sesame seeds on top for an extra crunch, or garnish with a squeeze of fresh lemon juice for a burst of brightness.

#### Tips for Perfect Vegan Spanakopita

– **Use Fresh Spinach**: Fresh spinach is the best option for a vibrant, flavorful filling, but if you must use frozen spinach, be sure to squeeze out any excess water after thawing it. Too much moisture can make the filling soggy.
– **Customize the Herbs**: Dill is the traditional herb used in spanakopita, but you can also add a pinch of oregano, parsley, or thyme to suit your taste.
– **Ensure Crispy Layers**: Make sure to brush each sheet of filo dough with oil or melted butter to achieve the signature crispy, flaky texture. Don’t skip this step—it’s key to a delicious, golden crust.
– **Make Ahead**: You can prepare the spanakopita ahead of time by assembling it and refrigerating it (unbaked) for up to a day before baking. Just make sure to bring it to room temperature before placing it in the oven.
– **Serve with Tzatziki**: Although traditional tzatziki contains dairy, you can make a vegan version by swapping the yogurt for coconut or almond-based yogurt. A side of this refreshing dip would complement the spanakopita beautifully!

#### Why You’ll Love Vegan Spanakopita

– **Comforting & Flavorful**: The creamy spinach filling combined with the crispy filo dough is pure comfort food. It’s rich in flavor but light enough for a satisfying meal without feeling too heavy.
– **Vegetarian & Vegan-Friendly**: This dish is plant-based, making it a perfect option for vegans and vegetarians. It’s also dairy-free, egg-free, and can be made gluten-free if you use gluten-free filo dough.
– **Great for Entertaining**: Vegan spanakopita is an impressive dish to serve at parties, family gatherings, or potlucks. Its beautiful layers and vibrant green filling are sure to catch everyone’s eye, and it’s easy to cut into portions for guests to enjoy.
– **Healthy & Nutritious**: Packed with spinach, tofu, and healthy herbs, this dish is nutrient-rich and provides plenty of vitamins, minerals, and protein. It’s a wholesome way to indulge in a savory Mediterranean dish without sacrificing flavor.

#### Conclusion

**Vegan Spanakopita** is a delicious and satisfying plant-based twist on the classic Greek spinach pie. With its flaky filo dough, savory spinach filling, and aromatic herbs, this vegan version stays true to the flavors of the traditional dish while being completely dairy-free and egg-free. Perfect for anyone looking for a wholesome, flavorful, and impressive meal, this vegan spanakopita is sure to be a hit at your next dinner or gathering.

So, roll up your sleeves, grab that filo dough, and treat yourself to a homemade **Vegan Spanakopita**—a taste of the Mediterranean that’s both comforting and light!