Spanakopita Spinach Pie

Spanakopita Spinach Pie
Dish Type: appetizers, main dish Lifestyle: dairy free, nut free, vegetarian


Spanakopita is a Greek pie made with filo, and Stromboli is and Italian spinach pie made with bread dough. These can be made individually or as one big pie. This recipe will make a 9 by 13 inch dish full. You will need one package of filo dough on hand.

To make the filling simmer sauté the following:

  • 3 cloves minced garlic                                               
  • 1 minced onion
  • 4 cups sliced mushrooms                                           
  • 2 tbsp tamari
  • 1/2 tsp black pepper                                                  
  • 1 tsp dill
  • 1 tbsp parsley                                                             
  • 1/2 tsp salt
  • 1 tsp oregano                                                             
  • 1 tsp tarragon

As veggies soften add:

  • 1 large bunch spinach, chopped                                
  • juice of one large lemon
  • 1 pound crumbled tofu (red label)                            
  • 2 tbsp miso
  • 2 tbsp nutritional yeast                                              
  • pinch cayenne
  • 1 diced roasted red pepper                                       
  • 2 tbsp minced olives (opt.)


Layer filo into a glass casserole dish, oil between every few layers. have filo well up the sides of the dish, use about 1/2 of the package. Scoop in the filling and spread evenly over. Layer on filo sheets, again oiling between every third sheet. When you have 4 sheets left, fold in all the edges and place 2 sheets on, oil, place the final 2 sheets on and oil lightly once more, tuck everything in around the edges and bake at 350 degrees F until golden brown. Yum!