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Home > Vegan Recipes

Vegan Spanakopita Triangles (with Tofu)

2/2/21 by Nicole | 4 Comments

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5 from 5 votes. Leave a review!

This vegan spanakopita recipe is wrapped in delicious, buttery phyllo pastry and folded into beautiful triangles! Tofu and ground almonds make the perfect vegan replacement for feta cheese and eggs that would be in a traditional spanakopita, keeping this recipe dairy free and eggless.

Crispy, golden-brown vegan spanakopita triangles with a couple cut open to show their tofu spinach filling

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Is Spanakopita Vegan?

Spanakopita originated as a Greek dish made from mixing feta cheese with spinach, herbs, eggs and other flavors. Given the main ingredient is feta cheese, and that eggs are used in the filling, it’s not traditionally vegan.

However, with a few simple substitutions, spanakopita can be made vegan. This recipe uses tofu to replace feta cheese and eggs. Ground almonds also add delicious flavor to help replace both of those non-vegan ingredients!

The other main ingredient is spinach, a tasty leafy green that adds nutrition.

Vegan spanakopita sitting on a wooden serving board. A cut open triangle sits off to the side of the serving board with a half lemon behind it in the background

Vegan Spanakopita Triangle Ingredients

Most of the ingredients used to make vegan spanakopita are simple to find. Just read the ingredients on the phyllo pastry to ensure it’s vegan (many brands are “accidentally” vegan!).

  • Phyllo pastry sheets: Phyllo is the star of spanakopita triangles! This super thin pastry is brushed with some melted butter (or margarine, or olive oil) then wrapped around the filling, creating many delicious, crispy layers. I buy phyllo in the freezer section of my grocery store and easily find vegan-friendly phyllo!
  • Chopped spinach: Spinach is a main ingredient in spanakopita and I find it easiest (and cheapest) to use frozen spinach. Fresh spinach tends to be more expensive, and you’ll need lots of it since it wilts down quite a bit when cooked. Buy chopped spinach since it’ll be easier to mix into the filling.
  • Extra firm tofu: I regularly make tofu feta cheese and vegan scrambled eggs, so I knew tofu would make for the perfect ingredient to replace feta and eggs in this recipe! Extra firm tofu has very little water content which is important to ensure the filling isn’t runny. If you only have access to firm tofu, press it really well before using to remove some of the extra water.
  • Green onion: Onion is an essential flavor in spanakopita, and I prefer the mild flavors of green onion.
  • Garlic: I can’t cook without garlic, especially not a Greek recipe! Two cloves goes adds a lot of great flavor to these savory triangles.
  • Nutritional yeast: To add lots of delicious cheesy flavor, nutritional yeast is a vegan’s best friend! It’s key to getting that delicious dairy taste that would otherwise be missing.
  • Ground almonds: Also known as almond flour, ground almonds help boost the flavor of spanakopita filling while helping bind everything together! Almonds are commonly used to make vegan feta cheese (or dairy substitutes in general).
  • Olive oil: Olive oil adds delicious flavor and healthy fat content, making this appetizer super satiating and satisfying.
  • Lemon juice: Adding some acidity and beautiful citrus flavor, lemon juice is perfect in spanakopita.
  • Salt: Feta cheese is salty, really salty. To make tofu and almonds taste like feta, you’ll need a fair amount of salt.
  • Black pepper: Some pepper rounds out the flavors in the spanakopita filling nicely.
  • Dry oregano: Herbs are always a great addition for flavor. Dry oregano is something I keep on hand and is easy to use in this recipe, but you could also use fresh oregano!
  • Melted vegan butter or margarine: Some melted vegan butter or margarine is brushed onto the phyllo, creating delicious, flaky layers. You could use olive oil if you prefer that flavor!
Ingredients needed to make vegan spanakopita triangles, including crumbled tofu, spinach, oil, nutritional yeast, garlic, lemon juice, salt, black pepper, green onion, almond flour and olive oil

How to Make Spanakopita with Tofu

Spanakopita triangles are easy enough to make once you understand the technique. After preparing the filling, coat the phyllo pastry with some melted butter, fold the sheet in half, then load with filling and wrap into triangles!

Step 1: Prepare the Filling

Before making filling, remove your phyllo sheets from the freezer so they have time to thaw.

In a large mixing bowl, crumble tofu into small pieces.

Next, use a microwave to thaw the frozen chopped spinach. Once thawed, place the spinach into a mesh strainer and use the back of a spoon to press out as much water as possible. Keep tossing the spinach around the strainer and press firmly to remove all the water.

A bowl of thawed spinach needing to be strained and added to the crumbled tofu. This forms the base for vegan spanakopita filling.

When thoroughly drained, break the spinach apart into small pieces and add into the tofu.

Add the remaining filling ingredients (green onion, garlic, nutritional yeast, almond flour, olive oil, lemon juice, salt, pepper, oregano) into the crumbled tofu and mix well. Keep breaking the spinach into smaller pieces to distribute it well throughout the filling.

Fully prepared spanakopita filling, including tofu and spinach. The filling sits in a large glass mixing bowl with a lemon cut in half sitting in front for decoration

Step 2: Fold Triangles

Once the filling is prepped, it’s time to wrap the spanakopita triangles! I highly recommend watching the video (above and below the recipe card) to see a how to fold the triangles.

Completely thaw the phyllo pastry before unrolling and laying the sheets flat. Begin by carefully peeling off one layer of pastry. The phyllo may tear in some spots but that’s okay! By folding this sheet in half you’ll strengthen the pastry and cover most rips, making for a great starting point.

To make the first phyllo fold, brush melted vegan butter onto one half of the phyllo in a very thin layer. Fold the phyllo over the melted butter so you have two layers of phyllo with a single layer of melted butter in between.

A sheet of phyllo pastry half brushed with melted butter and folded in half to create the wrapper for a vegan spanakopita triangle

Now, place about 2 ½ tablespoons of filling onto one corner of the phyllo. You may want to shape the filling into a triangle to help make folding easier.

Fold this corner towards the center of the phyllo, until a triangle is formed over the filling. There will be two open edges of phyllo. These edges need to be wrapped with phyllo, so the next two folds are to cover the open edges with pastry.

The first three spanakopita triangle folds, showing how to contain the tofu and spinach filling within phyllo pastry

Keep folding over once the filling is secure. This creates plenty of delicious, buttery layers of pastry that crisp when baked!

The last three folds needed to make a spanakopita triangle, rolling the filling over remaining phyllo pastry

Step 3: Bake and Serve!

Prepare a baking tray (or two) with parchment paper or a silicone baking mat. Preheat the oven to 350 °F.

Place your folded spanakopita onto the baking tray with the open edge of the phyllo pastry down to hold it together. Lightly brush remaining melted butter over the top of each triangle.

Brushing prepared vegan spanakopita triangles with melted butter to help them crisp and turn golden brown in the oven

Bake for 20-22 minutes, until the tops and bottoms of the triangles are nicely golden brown.

Serve hot! This recipe is so flavorful there’s no need for dipping sauce.

Baked spanakopita triangles that have been removed from the oven but are still sitting on a parchment paper-lined baking sheet

Refrigerate and Reheat Spanakopita

You can store extra triangles in an airtight container in the fridge for up to a week. If reheating with a microwave, the phyllo won’t be as crispy. It’s best to reheat in the oven (or toaster oven) set to 350 °F for about 10 minutes, until warmed through.

A close-up image showing vegan spanakopita on a wooden serving board. One triangle is cut open while the others remain whole.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a triangle of spanakopita cut in half resting on top of another spanakopita triangle.

Vegan Spanakopita Triangles

These vegan spanakopita triangles are filled with spinach and vegan feta (made from tofu). They are a mouth-watering dairy free and eggless appetizer that’s even non-vegan approved!
5 from 5 votes. Leave a review!
Prevent your screen from going dark
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 16 Triangles
Calories 189 kcal
Cuisine Greek-inspired, Mediterranean-inspired, Vegan

Equipment

  • Cutting board
  • Knife
  • Mixing bowl (medium-sized)
  • Baking tray
  • Parchment paper (or silicone baking mat)
  • Pastry brush

Ingredients
  

  • 16 sheets phyllo pastry
  • 300 grams spinach , chopped and frozen
  • 350 grams tofu (firm or extra firm)
  • ⅓ cup green onion , minced
  • 2 cloves garlic , minced
  • ¼ cup nutritional yeast
  • ½ cup ground almonds (almond flour)
  • 3 tablespoons olive oil
  • ¼ cup lemon juice (juice of about 1 medium lemon)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dry oregano
  • ½ cup vegan butter (or margarine/ more olive oil)
Prevent your screen from going dark

Instructions

  • Take phyllo sheets out of the freezer and allow to thaw on the countertop while preparing the filling.
    16 sheets phyllo pastry

Prepare Filling

  • Place frozen spinach into a microwave safe bowl and thaw (use a defrost or lower heat setting). Once spinach is completely thawed, place into a mesh strainer and press firmly with a fork to release all excess water possible. Add to a medium-sized mixing bowl.
    300 grams spinach
  • Crumble tofu into very small pieces and add to the mixing bowl,
    350 grams tofu
  • Add minced green onion, minced garlic, nutritional yeast, ground almonds, olive oil, lemon juice, salt, black pepper and dry oregano.
    ⅓ cup green onion, 2 cloves garlic, ¼ cup nutritional yeast, ½ cup ground almonds, 3 tablespoons olive oil, ¼ cup lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dry oregano
  • Melt the vegan butter or margarine and prep the baking tray by lining it with parchment paper or a silicone baking mat.
    ½ cup vegan butter

Fold Spanakopita Triangles

  • I highly recommend watching the video below for a detailed view of how to fold the spanakopita triangles.
  • To create the spanakopita triangles, carefully remove one sheet of phyllo pastry.
  • Brush a thin layer of melted vegan butter over half the pastry sheet. Fold the phyllo sheet in half so there’s a single layer of melted butter between two layers of phyllo.
  • Place about 2 ½ tablespoons of filling onto one corner of the phyllo sheet. Fold the corner in towards the center of the sheet, forming a triangle (the edge should line up with the center of the phyllo sheet).
  • Next, fold along one of the open edges of the triangle, to encase the filling. Then, fold again so both open edges of the filling are encased.
  • At this point you can keep folding the phyllo so it’s wrapping around the triangle, creating lots of delicious layers. Keep folding until there’s no phyllo left then place the triangle onto a parchment paper or silicone mat lined baking tray, with the open edge of the phyllo pressed down.
  • Repeat until all the triangles are folded.
  • Before baking, brush any excess melted butter over the tops of each phyllo triangle.

Bake and Serve

  • Bake in a preheated, 350 °F oven, for 20-22 minutes, until the top and bottom of the triangles are nicely golden brown.
  • Serve hot! These are packed with so much flavor that a dipping sauce isn't needed.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Triangle (1/16 of recipe)Calories: 189 kcalCarbohydrates: 13 gProtein: 7 gFat: 13 gSaturated Fat: 3 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 6 gSodium: 312 mgPotassium: 183 mgFiber: 2 gSugar: 1 gVitamin A: 2322 IUVitamin C: 2 mgCalcium: 124 mgIron: 2 mg
Tried this recipe?Let us know how it was!

More Vegan Appetizer Recipes

Like this recipe? You should also try:

  • Vegan Cucumber Roll Ups (Avocado + Pistachio Filling)
  • Vegan Cauliflower Wings (with BBQ Sauce)
  • Vegan Kale Salad (with Orange-Tahini Dressing)

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. Kerstin

    March 17, 2022 at 5:48 pm

    I just made this for a potluck in our neighborhood. They are so tasty, how can I keep them for day ? Thank

    Reply
    • Nicole Stevens

      March 18, 2022 at 8:43 am

      If you're looking to make them a day ahead, it'd be best to not cook them until you're wanting to serve them. If they're already cooked, let them cool on a wire cooling rack then place them into the fridge; reheat in the oven, at 350 F until warmed through (an air fryer can also work to reheat and keep the pastry crisp).

      Reply
  2. Rosie

    January 22, 2022 at 9:42 pm

    Very tasty. I notice that you did not brush any extra butter during the folding.
    I like that these can be made ahead and reheated when required. Good recipe.

    Reply
    • Nicole Stevens

      January 24, 2022 at 8:13 am

      Hi Rosie; happy you liked the recipe! Brushing the butter on half the pastry, then folding the pastry in half, creates plenty of layers of butter between each fold 🙂

      Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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