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+ servings

Vegan Spinach Artichoke Borek

With Christmas coming full steam ahead 😱, why not serve up this delicious vegan spinach and artichoke borek to your vegan friends or family? 
Course Main Course, Side Dish, Snack
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 356 kcal


  • 2 tbsp extra virgin olive oil
  • 1 Brown onion diced
  • 6 cloves of garlic minced
  • 250 grams frozen spinach
  • 500 grams firm tofu crumbled
  • 400 grams artichoke hearts 1 tin
  • 1/4 cup apple cider vinegar
  • 1/4 cup nutritional yeast
  • 2 tsp sea salt
  • 1 tbsp ground cumin
  • 1/4 cups slivered almonds
  • 1 packet filo sheet 2 sheets per length
  • 1 cup vegan butter Melted

Maple Glaze

  • 1/4 cup dairy free milk
  • 1 tsp maple syrup


  1. Preheat oven to 200C or 393F

  2. In a food processor, add the onion, garlic, tofu and artichoke together and blitz till crumbly. 

  3. In a large pan gently heat the oil on medium heat.

  4. Add the spinach and artichoke mixture, apple cider vinegar, nutritional yeast, cumin, sea salt and silvered almonds and cook for 5 - 10 minute on high heat. 

    Stirring occasionally.

  5. Remove from heat and let mixture cool.

  6. I used a 28cm round baking pan for the borek, but you can also roll them into smaller individual servings.

  7. Lightly grease the pan with the melted butter

  8. To assemble, take 2 sheets of filo and lay flat on the bench.

    Cover the remainder with a damp tea towel to stop it from drying out.

  9. Lightly grease the filo with some melted butter.

  10. Scoop the spinach and artichoke mixture and spread it across the bottom of the filo.

  11. Gently lift the bottom of the filo sheet and fold it over the spinach and artichoke mixture and continue rolling the pastry till the end.

  12. Then curl rolled filo around like a snail and gently place in the centre of your pan, working your way out.

  13. Repeat filling and rolling of filo until pan is covered.

  14. Brush some more melted butter on top and bake in oven for 15 min.

  15. After 15 min, brush maple glaze over the borek and bake for another 15 min or until golden brown.

  16. Remove from heat and serve immediately.

  17. Raw Borek, can be cooked immediately or stored in the freezer for 3 months.

Recipe Notes


You only require 2 sheets, of filo per length. Cover the remainder with a damp tea towel to stop them from drying out.


I used a 28cm round pan and used the rolled technique for this borek.


You can just layer the  filo and filling like a lasagne for a easier version.


Both is delicious!


*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Vegan Spinach Artichoke Borek
Amount Per Serving
Calories 356 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Sodium 986mg43%
Potassium 215mg6%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 5270IU105%
Vitamin C 13.9mg17%
Calcium 162mg16%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.