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Tofu Spanakopita

Spanakopita stuffed with tofu, feta cheese, and eggs.

I’d like to say that I have a mixed history with tofu, but that’s just not true. I can’t think of a single time that I’ve thought “wow, I’m glad that was tofu.” From the weird chew when it’s grilled to the sacrum-shaking (not in a good way) wobble when it’s served in liquid, I can’t take tofu.

But it’s healthy and a complete protein and cheap and it was never a cuddly-wuddly animal. I know, I know. Those are all (in vastly varying degrees) why I keep giving tofu another shot. This recipe makes delicious spanakopita and the tofu bulk them out, add health benefits, and because you use less feta cut the saltiness.

You could use fresh spinach but generally any time spinach is stuffing I prefer to use frozen and let someone else do all of the early steps. If you use fresh cut the boiling time for that step by at least five minutes.

Diagram for folding phyllo to make spanakopita triangles. Click for a larger version.

Diagram for folding phyllo to make spanakopita triangles. Click for a larger version.

The folding step tripped me up a bit at first so I have drawn you a diagram. The key thing to remember is that you’re always bringing that top corner towards yourself.

Tofu and Feta Spanakopita

Adapted from my friend Emily’s mother’s recipe. A big thank you and shout-out to Wendy from Victoria.

Tofu, spinach, and feta spanakopita

By adding tofu to the eggs, spinach, and feta in spanakopita they become more filling and less salty.

Yield: at least 24 spanakopita

  • 1 package frozen spinach
  • 1 TB olive oil
  • 1 medium yellow onion, small dice
  • 2 cloves garlic, minced
  • 1/2 container firm tofu
  • 1 medium-sized container feta, crumbled into small pieces
  • 3 large eggs
  • 2 tsp dried oregano
  • 2 tsp freshly-ground black pepper
  • 1 package phyllo pastry, follow instructions on box to thaw, probably overnight in fridge
  • 1/2 cup olive oil for brushig on phyllo
  • Bring a large pot of water to a steady boil. Put frozen spinach in water and cook for ten minutes. Stir two or three times. Drain in a colander and squeeze as much water as possible from the spinach.
  • Heat olive oil in a medium skillet over medium heat. Add onions and cook until softened (five to eight minutes). Manage heat to keep onions from browning. Add minced garlic and cook for one minute. Add spinach and cook for two minutes. Add oregano, ground pepper, and salt cook for thirty seconds while stirring. Remove from heat.
  • Transfer the onion and spinach mixture to your largest mixing bowl and let cool slightly, about ten minutes. Add crumbled feta, diced tofu, and eggs. Mix to combine.
  • Preheat your oven to 375°F.
  • Brushing phyllo with olive oil.

    Brushing phyllo with olive oil.

    Unroll your phyllo and keep the stack covered with a damp towel as your work. Lay one sheet of phyllo on your counter so that you’re facing the long side. Use a pastry brush to cover it evenly and lightly with olive oil. Lay a second sheet on top and brush that with oil. Repeat a third time. Cut this stack of phyllo rectangles into four smaller stacks by cutting parallel to the short side. (See diagram above for this step and following.)

  • Spoon 1/4 to 1/3 of a cup of filling into the top part of each rectangle. Try to minimise the amount of liquid. The folding will eventually seal all the edges so you can be more generous than you would for a dumpling that you close by pinching.
  • Fold the top edge (marked “a” on the diagram above) down and to the left so that it meets the long side of the rectangle and covers the filling. Fold the new diagonal side (marked “b”) down so that the top corner meets the long side. Continue rolling towards you until the whole rectangle is used. Transfer phyllo package to an oiled baking sheet, cut two small slits in the top to let steam escape, and brush the top with more olive oil. Repeat until you run out of filling and phyllo.
  • Bake in preheated oven until tops are barely golden brown, about 20 minutes. Start checking after 17 minutes and be sure to rotate front to back (and top to bottom if you’re cooking more than one tray at once) at the halfway mark.
  • Tofu spanakopita cooling on a wire rack.

    Tofu spanakopita cooling on a wire rack.

    Soon after they come out of the oven transfer to a wire rack to cool. Enjoy while warm or let cool completely and freeze.

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Posted in: Baking, Entertaining, Vegetables, Vegetarian.

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