Easy Spanakopita with Tofu Spinach Filling

Easy Spanakopita with Tofu Spinach Filling


  • 1 16 oz. block Organic Soft San Diego Soy Diary Tofu, crumbled
  • 2 tablespoons sunflower or high heat vegetable oil
  • ¼ cup shallots, finely diced
  • 4 cloves roasted garlic
  • 2 tablespoons light miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons agave syrup
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped oregano
  • 4 cups spinach, tightly packed
  • 2 packages puff pastry, thawed
  • Salt and pepper to taste


  • Preheat the oven to 400F. In a medium mixing bowl combine the roasted garlic, miso, rice vinegar, lemon juice and agave, stir and set aside. Wash, stem and chop the spinach and set aside.
  • In a large sauté pan heat the oil and sauté the diced shallots until translucent. Add the crumbled tofu and sauté until slightly browned.
  • Add the miso mixture to the tofu. Cook for about 5 minutes stirring then add the chopped herbs and spinach cooking until the spinach has wilted.
  • Unfold the thawed puff pastry and cut each sheet into 12 squares. Using a rolling pin, roll each piece of dough into a four inch square. Add about 2 tablespoons of filling to the upper left corner of each square. Fold the puff pastry over the filling into a triangle and seal the edges by pressing with a fork.
  • Cut 2 small slits in the top of each spanakopita. Repeat for remaining puff pastry sheets. Place on a lined baking sheet and bake for about 20 minutes or until crisp and golden. Allow to cool for 5-10 minutes before serving.
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