Every now and then my friends and family like to have me taste something to decipher what notes or ingredients I pick up on. The other day I tried Whole Food’s vegan spanakopita and to put terns lightly, I was swooning over it!

And so, I put my tastebuds on high alert and I tried matching the flavor best I could from that single bite.

Now, I’m not saying this tastes exactly like the Whole Food’s vegan spanakopita, but I am saying that I could forever eat this version in its place to:

A. Satisfy my cravings
B. Reduce waste
C. Get more bang for my buck
D. Have a crispier, warmer, and much fresher-out-of-the-oven alternative
E. Substitute ingredients for more local produce
F. All while having a better idea of what I am putting into my body!

On that note, whether you’re a fanatic of the Whole Food’s version or simply want to try this spin on it, I HIGHLY recommend trying!

---

“Only if Popeye knew this was a much better way to eat spinach.”

---

Vegan Spanakopita

• 1 large yellow onion, diced (roughly 2 cups)

• 2 tbs olive oil

• 2 tsp sea salt

• 4 large cloves garlic

• 3/4 cup peas

• 3/4 cup semi-firm tofu, cubed into small pieces (this will resemble the texture of feta)

• 2 lemons, zest and juice

• 3 tbs apple cider vinegar

• 2 tsp dried oregano

• 1 tsp dried dill

• 1/4 cup pine nuts

• 5 cups spinach

• 16 ounce package phyllo dough (thawed according to package instructions)

• 2 sticks vegan butter (melted)

1. Using a large skillet, bring to medium heat, then add oil and onions. Sauté for about 6-9 minutes or until softened and beginning to brown.

2. Next, salt, then add the garlic, peas and tofu. Cook for another 3-6 minutes.

3. Afterwards add the apple cider vinegar and seasoning, stir, than top with the spinach and cook for another 6-9 minutes or until everything is well combined and the spinach is wilted.

4. Mash gently to break up the pieces, season to taste, then set aside to cool before preparing the phyllo dough. (Tastes even better to chill overnight to help the flavors marinate.)

5. When ready, preheat the oven to 325°F and brush butter into a 9”x12” baking dish. Layer and center a sheet of phyllo dough into the pan, then brush again with butter. Repeat this process until half of the dough is used.

6. Spread all of the spinach mixture into the pan, layer another sheet of phyllo dough, brush with butter, then repeat until all the sheets are used.

7. Afterwards, fold over extending edges of dough into the center, then brush generously with the remaining butter.

8. Transfer to the oven and bake for one hour.

9. When ready, remove from oven, and ENJOY!