Vegan Tofu Spanakopita

A tasty Greek recipe that is great for parties and entertaining guests and your kids will love it too!


Tofu Spanakopita


Today’s recipe is a vegan twist on a classic Greek dish. It is a great party snack and a fantastic addition to your Christmas and New Year’s parties these holidays. Spanakopita is Greek spinach pastry. No egg or cheese is used in this recipe, unlike traditional recipes. Adding lemon juice and tofu to the recipe makes the mixture nice and moist. You can also make one big pie instead of making mini triangles.





  • 1 small onion (80g/2.1/2oz), chopped finely
  • 1 bunch silverbeet leaves (swiss chard)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh dill
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 150g (5oz) firm tofu, crumbled
  • 1 teaspoon lemon juice
  • 100g (3.1/2 oz) fillo pastry
  • non-hydrogenated non-dairy butter, for brushing



1. Preheat oven to 190 degrees.

2. Clean and blanch the silverbeet. Strain it very well and shred.

3. Heat 1 tablespoon oil in a saucepan, add the onion, and fry for 5 to 10 minutes, until softened. Add crumbled tofu, salt and lemon juice and fry well. It is important to fry well to get rid of excess water from tofu in this stage. Once all the water is evaporated, add another 1 tablespoon oil, spinach and herbs and saut. further. Season to taste if required.

4. To make triangles, melt the butter.

5. Take out fillo stack from a box and cover with a dampened kitchen towel. Take the fillo sheet from the stack and brush with melted butter. Top with another fillo sheet. Cut buttered fillo stack into 6 strips.

6. Put a heaped teaspoon of filling near 1 corner of a strip on the end nearest to you, then fold the corner of the fillo over to enclose filling and form a triangle. Please see the diagram below.

7. When you close the end, apply a little of the melted butter to the edge and seal it up. Put triangle, seam side down, on a buttered baking tray and brush top with butter.

8. Bake triangles in the middle of the oven until golden brown, 15 to 25 minutes, then cool them slightly.


Tips: For vegetarians, use butter or egg to brush the pastry.


Gluten-free option: Use gluten-free pastry sheets.


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

There are also more exciting recipes in  Japanese superfoods and my latest book Top 3 Japanese superfoods for natural weight loss.



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