This delicious hearts of palm spanakopita is the perfect finger food for parties - crispy, golden-brown phyllo dough filled with creamy, unctuous heart of palm, spinach and tofu feta. You don't want to let this vegan spanakopita go untasted!
1 to 2packages of phyllo dough,(around 42 - 48 sheets)
Some olive oil
Instructions
Firstly, make sure your phyllo dough has defrosted in the fridge about 24 hours before the day of cooking, then set it out 2 to 3 hours before you're actually going to use it (check the package, to be sure).
In a skillet over medium heat with olive oil, sauté the sweet onion for 6 to 7 minutes, until it begins to soften. Then add the spinach, and let that wilt down, about 2 to 3 minutes. Transfer the onion and spinach to a large bowl.
Remove the hearts of palm from the can, drain them, and then press them flat with your hand between two paper towels. Once the excess moisture has been removed, shred the hearts of palm finely with a fork. Add about 3/4 of the shredded bits to the large mixing bowl with the spinach and onion, along with the lemon juice.
After pressing the tofu for 30 minutes, add it along with the garlic, nutritional yeast, dried thyme, dried oregano, nutmeg, lemon juice, olive oil, and salt to a food processor. Pulse just until everything is incorporated. Add about 1 cup (about 2/3 of the total amount) the tofu ricotta to the large mixing bowl with the other ingredients. Mix together until incorporated, and season with salt and pepper to taste.
Now for assembly. Preheat the oven to 350°F. Dampen two dish clothes, and set the phyllo between them once unwrapped, to prevent it from drying out. Also, have a little bowl of olive oil at your side.
On a clean surface, lay one sheet of phyllo out, dab it with oil with your fingers, and then lay another sheet directly on top. Dab it with oil, too. Add one last sheet atop, and dab that one with olive oil. Don't worry if the phyllo sheets break, just repair them best you can. Next, cut the phyllo length-wise in half so that you have two long strips. Remember to keep the phyllo sheets you're not using covered with a damp cloth in the meanwhile.
Place a heaping tablespoon of filling in the bottom left corner of one of the long strips, and fold that corner diagonally to the right, so that you form a triangle. Then, take the bottom right corner and fold it directly upwards. Next, take the next bottom right corner of that and fold it diagonally to the left, and then directly upward. Repeat this until you have a compact triangle. Dab this with oil, and set on a baking sheet covered with a light cloth.
Repeat steps 6 and 7 until you have around 14 to 16 vegan spanakopita wedges, then pop them in the oven for 19 to 21 minutes, until flakey, crispy, and golden brown colored.Eat immediately out of the oven, or enjoy later cold!
Nutrition
Calories 244kcal
Keyword easy vegan tofu recipe, hearts of palm, hearts of palm spanakopita, phyllo dough vegan, spinach recipe, vegan spanakopita recipe
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