Tofu and spinach spanakopita

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» Tofu and spinach spanakopita

Serves 4

This Greek-style savoury pastry is bound to win you over.

Ingredientsa serving of vegan tofu and spinach spanakopita with the full bowl of food behind

  • 100 ml water
  • 1 red onion, finely sliced
  • 3 cloves garlic, pureed
  • 2 red peppers, finely sliced
  • 100 g chestnut mushrooms, finely sliced
  • 250 g fresh spinach
  • 100 g soya yoghurt (plain and fortified)
  • ½ tsp ground nutmeg
  • 3 tbsp chopped flat leaf parsley
  • Black pepper, to taste
  • 250 g filo pastry
  • 200 g calcium-set firm tofu
  • 50 g reduced fat vegan margarine, melted
  • 100 g brown rice (dry weight), cooked, to serve


  1. Put 100 ml water into a large saucepan and add the red onion, garlic, peppers and mushrooms. Cook until all items are tender. Add the spinach and wilt down. When the spinach is cooked, drain and press out as much water as much as possible.
  2. Combine the spinach mix with the yoghurt, nutmeg and parsley and season to taste.
  3. Line a cake tin with the filo pastry. Make sure it is evenly covered, with enough overhang to cover the top. Put ⅓ of the spinach mix into the filo case. Top with half of the crumbled tofu and repeat until all of the spinach mix is used. Pull over the overhanging filo to cover the top and brush with the melted margarine.
  4. Bake in the oven on a medium heat until the filo is crisp and golden.
  5. Remove from the cake tin and serve with brown rice.

TIP: Look for calcium in the ingredients list of your tofu

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
423 65.7 7.6 15.2 12.8 2.5 8.8 0.94
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