Spanakopita is a traditional Greek dish that means “spinach pie.” It’s savory, and usually made a filling of feta cheese, eggs, spinach, and seasonings layered in filo pastry. This dairy-free spanakopita recipe was contributed by a reader, and uses a combination of tofu, cheese alternative, spinach, and eggs for a balanced flavor and a boost of nutrition and protein. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?
Filo pastry is very often dairy-free, but be sure to check the packaging. A few brands do contain butter or milk in some form.
Special Diet Notes: Dairy-Free Spanakopita
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.
- 1 (14-ounce) package medium firm tofu, drained and crumbled
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (7-ounce) package dairy-free cheese alternative, shredded or chopped (such as Chao or Daiya)
- 1 onion, chopped
- 3 eggs
- 3 tablespoons dill weed
- 1 teaspoon oregano or basil
- ½ teaspoon sea salt
- 1 package filo pastry (20 sheets), thawed
- ¼ cup olive oil
- Preheat your oven to 350°F and grease a rectangular casserole dish.
- In a bowl, mix together the tofu, spinach, cheese alternative, onion, eggs, dill, oregano, and sea salt, until combined.
- Put four sheets of filo on the bottom of your prepared casserole dish, and spread ¼ of the filling on top. Repeat this process, four sheets of filo topped with ¼ of the filling, three more times, Then top with four more sheets of filo.
- Drizzle the olive oil on top of filo and brush it on evenly.
- Bake the spanikopita for 45 minutes, or until it is lightly risen and the top is browned.
- Pie will rise and brown.