Keto Plant-Based Greek Spinach Pie
This Greek-inspired spinach pie transforms the classic spanakopita into a satisfying plant-based dish using smoked tofu and cashews instead of feta. Layers of crispy phyllo pastry encase a savory filling of spinach, garlic, and smoky tofu that delivers rich umami flavors. The cashews add creamy texture and nutty depth that complements the earthy spinach beautifully. Perfect for dinner parties, potlucks, or meal prep, this impressive dish serves equally well hot from the oven or at room temperature. The golden, flaky pastry and hearty filling make it a crowd-pleasing centerpiece that even non-vegans will love.
Ingredients
- 1 ¼ lb frozen spinach
- 3 garlic cloves, minced
- 1 tablespoon olive oil, plus more for brushing
- 2 cups smoked tofu, crumbledcrumbled firm tofu1:1plant
adds smoky flavor with liquid smoke
- ½ cup raw cashew nuts
- 10 phyllo sheetspuff pastry1:1
different texture but works
- salt(optional)
- pepper(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Heat olive oil in large pan over medium heat and add minced garlic and frozen spinach
- 3
Cook covered for 5 minutes until spinach is tender and season with salt and pepper
- 4
Add crumbled smoked tofu and cashew nuts to spinach mixture and cook for additional 2 minutes
- 5
Taste and adjust salt if necessary
- 6
Brush square baking pan with olive oil
- 7
Layer one phyllo sheet in pan covering sides and brush with olive oil
- 8
Add another phyllo sheet on top and repeat until you have 5 sheets
- 9
Add the filling over phyllo layers
- 10
Cover with remaining phyllo sheets using same layering method and brush final layer with olive oil
- 11
Cut excess pastry and bake for 20 to 25 minutes until lightly brown
- 12
Serve hot or at room temperature
Tips
Squeeze excess water from cooked spinach to prevent soggy pastry
Keep unused phyllo sheets covered with damp towel to prevent drying
Let pie rest 10 minutes before cutting for cleaner slices
Good to Know
Refrigerate covered up to 3 days
Assemble up to 1 day ahead and refrigerate before baking
Cut into squares and serve hot or at room temperature
Common Mistakes
Don't skip draining spinach to avoid soggy bottom
Keep phyllo covered to prevent cracking from drying out
Substitutions
adds smoky flavor with liquid smoke
FAQ
Can I use fresh spinach instead of frozen?
Yes, use about 1 kg fresh spinach. Wilt it first and squeeze out excess water thoroughly before mixing with other ingredients.
What if I don't have smoked tofu?
Use firm tofu and add 1 teaspoon liquid smoke to the filling for similar flavor depth.
How long does this keep in the refrigerator?
Properly stored, it keeps up to 3 days covered. Reheat in oven to crisp pastry.