Chef Joey's Spanakopita Casserole Dairy Free

Dive into the indulgent layers of Chef Joey’s Dairy-Free Spanakopita Casserole, a wholesome twist on the beloved Greek classic! Packed with vibrant Mediterranean flavors, this plant-based recipe combines tender spinach, fresh herbs like dill and parsley, and crumbled tofu for a creamy, cheese-free filling that’s just as satisfying as the original. Golden, flaky filo pastry encases this nutrient-rich medley, brushed with olive oil for that irresistible crunch. Perfect for family dinners or special gatherings, this casserole is completely dairy-free, making it an excellent option for vegans or those with dietary restrictions. Ready in just over an hour, this easy-to-follow recipe transforms humble ingredients into a show-stopping dish brimming with heart-healthy nutrients and bold, fresh flavors. Serve it warm, and watch it disappear!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 16 ounces Fresh spinach, chopped
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Fresh parsley, chopped
• 4 stalks Green onions, thinly sliced
• 14 ounces Firm tofu, crumbled
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 0.25 teaspoons Ground nutmeg
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 10 sheets Filo (phyllo) pastry sheets
• 0.25 cups Olive oil (for brushing)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic and cook for an additional minute, stirring frequently.

Step 4

Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 5

In a large mixing bowl, combine the cooked spinach mixture with the fresh dill, parsley, and sliced green onions.

Step 6

Add the crumbled tofu, lemon juice, nutritional yeast, ground nutmeg, salt, and black pepper to the bowl. Mix well to combine and set aside.

Step 7

Lightly grease a 9x13-inch baking dish with olive oil.

Step 8

Place 1 sheet of filo pastry into the greased dish, letting the edges hang over the sides, and lightly brush it with olive oil. Repeat with 4 more sheets, layering them and brushing each with olive oil.

Step 9

Spread the spinach-tofu mixture evenly over the filo layers in the baking dish.

Step 10

Layer the remaining 5 sheets of filo pastry on top, brushing each layer with olive oil. Fold any overhanging edges of filo pastry into the dish and brush the top layer generously with olive oil.

Step 11

Using a sharp knife, carefully score the top layers of filo into squares or diamond shapes to make slicing easier after baking.

Step 12

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.

Step 13

Remove the casserole from the oven and let it cool for 10 minutes before serving.

Step 14

Slice into portions and enjoy your dairy-free spanakopita casserole!

Nutrition Facts

Serving size	(1382.0g)

Amount per serving	% Daily Value*
Calories	2055.0

Total Fat 122.5g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3668.3mg	0%
Total Carbohydrate 164.0g	0%
Dietary Fiber 25.7g	0%
Total Sugars 10.4g
Protein 91.2g	0%

Vitamin D 0IU	0%
Calcium 1410.5mg	0%
Iron 29.1mg	0%
Potassium 4184.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 17.2%

Carbs: 30.9%