Recipe of the month – April Spinach Filo Pastry
Tamara: If you like Spanakopita (spinach pie) – which is often served in Greece, and many Eastern European countries too – then you will love this vegan alternative.
April Spinach Filo Pastry
By Published: April 13, 2026
- Yield: 6 Servings
- Prep: 50 mins
- Cook: 40 mins
- Ready In: 1 hr 30 mins
Filo pies are festive centrepieces in many homes in that part of the world. They are versatile, and can make good use of any glut of vegetables, (or even fruit, if you want to go sweet). The good news is you do not have to make your own filo pastry. Shop options are always vegan and save so much time.
Ingredients
- 8 sheets filo pastry
- 80 ml extra virgin olive oil
- 300 g spinach
- 200 g smoked tofu
- 2 leeks
- 1 bunch fresh parsley
- salt and pepper
- 1 tsp nigella seeds
Instructions
- Preheat the oven to 200°C, Gas Mark 6.
- Place the spinach in a colander, season it with salt and pepper and knead it with your hands to help release the juices. Put it in a deep bowl, and mix with the leeks, tofu and parsley.
- On a large chopping board spread one filo sheet, drizzle a little oil and spread it on with a brush. Divide the spinach mix into 8 parts and spread one part evenly over the sheet.
- With both hands, now roll it up, starting from the long side, to create a long sausage, then carefully twist it, to create a wheel. Don’t worry too much if it breaks in places. Carefully scoop it with both hands and place it on a baking tray lined with baking parchment.
- Repeat with the remaining seven sheets and arrange them in the baking tray.
Once nestled there, brush the pies with olive oil, then sprinkle with Nigella seeds, if you have them.
- Bake in the centre of the oven for 40 minutes, until nicely browned and crispy.
- Serve hot with a seasonal salad. We serve it with sauerkraut, mixed with tinned peas, chopped onion and sunflower oil. The taste sends you on a holiday to a warmer place.
