Spring Greens Spanakopita Pie

Spanakopita is a delicious Greek savoury spinach pie. It’s a classic. Typically with spinach and cheese and lots of crispy pastry. My version is lots of greens, tofu instead of cheese and an extra addition of peas which adds sweetness. You can eat this warm straight out of oven or cold or lunch. Both great! Using shop bought filo makes it very easy to whip up.

Kids recipe

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Preparation time

15 min

Cook time

1 hr

Total time



  • mains
  • lunches





  • 1 large leek, cleaned and sliced
  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • 200g/7 oz green cabbage shredded
  • 4 garlic cloves, crushed
  • 150g/5 oz spinach, chopped up
  • 20g/0.7 oz mint, chopped
  • 10g/0.4 oz dill, chopped
  • Juice of ½ a lemon
  • ¼ tsp nutmeg
  • 1 tsp sea salt
  • 200g/7 oz pack firm tofu, crumbled
  • 300g/10.5 frozen peas
  • 3 tbsp vegan natural yogurt


  • 270g/9.5 oz pack vegan filo pastry – 7 sheets
  • 3 tbsp sesame seeds


  1. Preheat your oven to 180°C/350°F/Gas Mark 4.
  2. In a large pan, add the olive oil and butter then fry the leek for 7-8 minutes until soft.
  3. Just add the shredded cabbage and garlic and fry for 5 minutes.
  4. Now add the spinach and herbs and allow to wilt.
  5. Crumble the tofu into the mix and add the peas – cook for 2- 3 minutes more.
  6. Add the yogurt, nutmeg and season well.
  7. Now compile the pie by filling the filo sheets.
  8. Line a large baking tray with parchment paper.
  9. Lay out your first filo sheet and spoon some of the mix down the side of the shorter end – in a tube shape.
  10. Now carefully roll up and over the mixture to create a long tube.
  11. Place the first tube onto the prepared baking tray in the middle and curl around to make a little circle.
  12. Repeat with the next sheet and then fold it around the first filo tube.
  13. Repeat the process with all the sheets and mix to form a wheel shape.
  14. Brush with some olive oil and sprinkle with sesame seeds.
  15. Bake for 30 minutes or until crispy.

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