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Compliments of Diana Dyer, MS, RD

(Vegan version)

This recipe is scrumptious, well worth the time it takes to make it. Don't be intimidated by the number of steps or the long list of ingredients. Many of the steps can be done ahead of the actually assembly. This recipe is packed with cancer-fighting ingredients and is a beautiful dish to serve very special company or at any holiday meal or buffet.

I did not develop this masterpiece, and unfortunately, its creator prefers to remain anonymous. However, I am grateful that he gave me permission to share his family's recipe with a wider audience. Enjoy, enjoy!!

Cottage cheese substitute
1 pound extra-firm tofu, drained and mashed
3/4 cup tofu mayonnaise
3 teaspoons finely chopped onion
2 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon ground dill seed

Feta cheese substitute
1 pound extra-firm tofu, drained and cut into 1/4 inch cubes
2 cups water
3 tablespoons nutritional yeast flakes
1 teaspoon salt
2 teaspoons finely minced onion
1 clove garlic, finely minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground dill seed

Feta cheese marinade
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic, finely minced

One 1-pound package frozen phyllo dough (take out of freezer and put in refrigerator several hours or the night before assembling the spanakopita)
2 bunches (roughly 1/2 pound) kale or spinach leaves
1 large onion, diced
2-3 tablespoons olive oil


  • Start by making the cottage cheese substitute. Place all ingredients in a large bowl and mix thoroughly with your hands or a wooden spoon. Don't use a food processor, as you want the cheese to be lumpy, not pureed. Can be used immediately or stored for up to one week in the refrigerator.
  • To make the feta cheese, combine cheese ingredients in a saucepan. Bring the mixture to a boil over a medium-high flame, then reduce to a simmer for 20 minutes. Stir occasionally. Drain the tofu and set aside in a bowl.
  • To make the marinade for the feta cheese, whisk all ingredients together in a bowl, then pour over the feta cheese tofu and toss to coat. Cover and chill several hours, stirring occasionally. Once marinated, the tofu feta can be stored in the refrigerator for up to one week.
  • To make the spanakopita, preheat the oven to 350 degrees. Remove the phyllo dough from its package and cover with a damp cloth. Wash the kale or spinach, remove any thick steams. Finely chop the leaves.
  • In a medium sauté pan, cook the onion in 1-tablespoon olive oil until translucent, about 3 minutes. Set aside.
  • Drain the feta cheese and crumble into a large bowl. Add the cottage cheese and mix well. Add the onions and kale, then use your hands to mix everything until very well combined.
  • Use a pastry brush to lightly brush the bottom of a lasagna pan with olive oil. Place a layer of phyllo dough (2 or 3 sheets) over the bottom of the pan, curling the excess up the sides.
  • Lightly brush the phyllo with olive oil and spread a 1/4 to 1/2-inch layer of kale and tofu filling on it. Cover the mixture with another layer of phyllo dough, again layering any excess dough up the sides of the pan.
  • Brush the phyllo with more olive oil and repeat the process until all the kale and tofu mixture has been used, or top of the pan is reached. Cap the pita with a final layer of phyllo dough and brush with oil. Bake for 45 minutes, or until the top of the phyllo begins to brown lightly. Allow to cool 10 minutes before serving.

Makes 12 servings.