Vegan Spinach Pie with “Ricotta” (Dairy-Free)
📝 Description
This Vegan Spinach Pie is a flaky, golden delight filled with a creamy dairy-free “ricotta” made from plant-based ingredients and fresh spinach. Inspired by classic Mediterranean pies, it’s light yet satisfying, with crispy layers and a rich, savoury filling—perfect for lunch, dinner, or meal prep.
🍽️ Servings
Serves: 6–8 slices
🧂 Ingredients
For the crust:
- 8–10 sheets phyllo dough
- 1/3 cup olive oil (for brushing)
For the filling:
- 2 cups fresh spinach (chopped) 🥬
- 1 cup firm tofu (crumbled)
- 1/4 cup unsweetened plant yogurt
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice 🍋
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 2 tbsp olive oil
Optional topping:
- Sliced almonds or sesame seeds
👨🍳 Instructions
- Prepare filling:
In a pan, heat olive oil and sauté garlic for 1 minute. Add spinach and cook until wilted. Let cool. - Make vegan ricotta:
In a bowl, mix crumbled tofu, plant yogurt, nutritional yeast, lemon juice, salt, pepper, and oregano. - Combine:
Mix the spinach with the vegan ricotta mixture. - Layer phyllo:
Brush a baking dish with oil. Add 4–5 sheets of phyllo, brushing each layer with oil. - Add filling:
Spread spinach mixture evenly. - Top layers:
Cover with remaining phyllo sheets, brushing each layer with oil. - Bake:
Bake at 375°F (190°C) for 30–35 minutes until golden and crispy. - Serve:
Cool slightly, slice, and enjoy warm.
📌 Notes
- Keep phyllo covered to prevent drying
- Drain spinach well to avoid soggy pie
- Tofu gives perfect ricotta-like texture
💡 Tips
- Add herbs like dill or parsley for extra flavor 🌿
- Use store-bought vegan ricotta if preferred
- Cut before baking for easier serving
🥗 Nutritional Info (Approx per serving)
- Calories: 250
- Protein: 10g
- Fat: 14g
- Carbs: 22g
🌿 Benefits
- Dairy-free & vegan 🌱
- High in plant protein
- Spinach provides iron & vitamins
- Lighter than traditional pies
❓ Q&A
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water.
Q: Can I make it gluten-free?
A: Use gluten-free pastry instead of phyllo.
Q: How long does it last?
A: 3–4 days in the fridge.
Q: Can I freeze it?
A: Yes, freeze before or after baking.