Baby Arugula Spanakopita Strudel

Reading Time | 3 mins


August 25th, 2020

By Plenty Farms

Baby Arugula Spanakopita Strudel

Makes 10-12 servings

By: Hannah Kaminsky aka Bittersweet Vegan

Shopping List

Arugula Filling:
1 Tablespoon Olive Oil
1 Large (1 Pound) Leek, Thoroughly Cleaned and Sliced
3 Cloves Garlic, Minced
3 (4.5 Ounce) Packages Baby Arugula
1 Ounce Fresh Dill, Minced
3 Ounces Fresh Parsley, Roughly Chopped
1 (16 Ounce) Package Super Firm Tofu, Crumbled
1/4 Cup Nutritional Yeast
2 Tablespoons Lemon Juice
2 Tablespoons White Miso Paste
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Ground Nutmeg

To Assemble:
1 (16 Ounce Package) Whole Wheat phyllo dough, thawed
1/2 Cup Olive Oil
1 Tablespoon Sesame Seeds


  1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To prepare the filling, place a large saucepan over medium heat and add the oil. Once shimmering, add the leek and garlic, sautéing until softened and aromatic; about 5 – 6 minutes. Begin adding the arugula in handfuls, allowing it to cook down to a manageable volume before introducing the next round. It should reduce very quickly.
  3. Once all the greens are incorporated, turn off the heat and add the dill and parsley, stirring thoroughly. Incorporate the crumbled tofu, nutritional yeast, lemon juice, miso, salt, pepper, and nutmeg next. Mix well, and let cool.
  4. When you’re ready to begin assembly, lay out a single sheet of phyllo on a clean work surface or cutting board. Brush lightly with olive oil and top with a second sheet. Brush again with oil and top with about 1/4 of the filling mixture. Spreading it out as evenly and smoothly as possible. Cover with another sheet of phyllo and press down firmly but gently to flatten the stack without tearing. Brush again with oil, top with another sheet, more oil, and another ¼ of the filling. Repeat this process until the filling is used up, ending with two sheets of plain phyllo on top.
  5. Working from the long side, roll the whole stack into a spiral, much as you would for cinnamon buns. Take any remaining phyllo sheets you have and wrap them around the outside to reinforce the fragile pastry exterior.
  6. Carefully move it over to your prepared baking sheet. Give it one last coat of olive oil, and sprinkle lightly with sesame seeds.
  7. Bake for 45 – 60 minutes, or until light golden brown all over. Let cool for at least 10 minutes before slicing and enjoy warm or at room temperature.

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