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Prep
30 minutes
Cook
20 minutes
Yield
20 -24
This vegan spanakopita is easy-to-make and the perfect vegan spin to a classic Greek Spinach Pie recipe we all love.
Have you ever had that delicious little triangle bite-sized vegan spanakopita your mom made for dinner parties? You know the ones, that look super fancy and you probably burnt the sh*t out of your mouth because you didn’t wait for them to cool down. That was my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven!
❤️ Why You’ll Love Vegan Spanakopita
- Easy:Tastes and looks fancy but can be made in only 50-minutes
- Delicious:I love the spinach and creaminess in this vegan spanakopita recipe. So good!
- Classic Recipe:This recipe is inspired by a classic recipe of spanikopita but with some spins that make it special
🍲 Ingredients
Nooch/Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is stocked with a few jars of this stuff from Bob’s Red Mill. Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals likezinc, selenium, manganese, and molybdenum
👩🍳 How to Make Vegan Spanakopita
1. The night before making your spanakopita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
2. In a large pot, heat your olive oil on medium heat for around 30 seconds.
3. Add the onions and leek, sautéing until caramelized and golden brown.
4. Stir often to avoid burning.
5. After about 10 minutes, your onions and leeks will be ready. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste.
6. Cook for around 2 minutes or until wilted considerably.
7. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
8. Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
9. Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
10. Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
11. It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
12. Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
13. Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.
14. Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
15. Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
16. Roll the phyllo dough directly over the filling to fully cover it.
17. Next complete a diagonal fold towards one side, to begin a triangle formation.
18. Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
19. Arrange onto the baking tray and lightly brush with the melted butter.
20. Complete these steps until all of the fillings is used.
21. Bake for 20 – 25 minutes, until golden brown and crisp.
22. Serve with tzatziki! ENJOY!!
🪄 Tips and Tricks
- The mixtureis great in vegan spanakopita, Phyllo Rolls, and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consumption
- Always cook your phyllo dough and puff pastry from frozen for the best outcome!is spanakopita vegan?
🗒 Best served with
- Plant-Based Greek Moussaka
- Greek Style Potatoes with Avocado Dip
- Pearl Couscous Greek Salad
👝 How to Store Leftovers
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
🤔 Common Questions
Is there dairy in filo pastry?
Always check the label, but traditionally, filo does not contain butter or milk.
Is spanakopita good for you?
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline.
What goes with spanakopita?
I love it on its own, but you can also pair it with a salad, or serve it as a side in replacement of bread for a Greek dinner of souvlaki, veggies, rice, etc.
What is the difference between tiro pita and spanakopita?
Tiropita only has cheese in its filling but spanakopita has spinach and feta.
Vegan Spanakopita Recipe
4.55 from 40 votes
This vegan spanakopita is easy-to-make and the perfect vegan spin to a classic Greek Spinach Pie recipe we all love.
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Vegan Appetizers, Vegetarian, Vegan Meals
Cuisine Vegan, Vegetarian, Dairy-Free
Servings 20 -24
Calories 92 kcal
Ingredients
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups leek finely chopped
- 1 ½ cups green onion finely chopped
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup vegan feta
- 1 packet vegan phyllo
- 1 cup Easy Greek Tzatziki Sauce
Instructions
The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.
In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and leek, sautéing until caramelized and golden brown.
Stir often to avoid burning.
After about 10 minutes, your onions and leeks will be ready. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat
the whole thing with melted butter, using your brush, then repeat that step with two more sheets, 3 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
Video
Notes
Mixture is great in Spanakopita, Phyllo Rolls and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consuming.
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!
Nutrition
Serving: 15 | Calories: 92kcal | Carbohydrates: 9.7g | Protein: 5.1g | Fat: 4.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.4g | Cholesterol: 8.9mg | Sodium: 195mg | Fiber: 2.7g | Sugar: 2.1g
Review This Recipe Let us know how it was!
Disclaimer: This post was sponsored by Bob’s Redmill
Elena Gamboa
Posted at 4:34 am, January 3, 2024
Reply
I never thought I’d see the day when my brother, the Official Spinach Skeptic, would willingly eat anything green, but this recipe was a hit! This recipe has become my personal favorite among Maria’s recipes.
If you’re looking to impress your family, especially those spinach-phobic members, with a dish that’s both delicious and a bit of a magic trick, then Spanakopita is your golden ticket.
Now, here’s the plot twist—I couldn’t find phyllo dough anywhere, so I opted for brick pastry instead (it was still delicious, but perhaps not vegan anymore? Since I’m not vegan myself, I didn’t mind).
Thank you for this recipe, spinach has never been this cool!
Maria Koutsogiannis
Posted at 8:14 am, January 3, 2024
Reply
THIS MAKES ME SO HAPPY!!!! Impossible to not like spinach with this family recipe. You’re the best.
Georgie
Posted at 6:41 am, November 26, 2023
Reply
Butter is not vegan
Use olive oil
Maria Koutsogiannis
Posted at 7:37 am, November 26, 2023
Reply
Please read the post carefully, thank you 🙂 Have a lovely day, Georgie.
Beth C
Posted at 6:25 am, November 23, 2023
Reply
In my regular spanakopita I use egg to bind it. What keeps this filling cohesive?
Maria Koutsogiannis
Posted at 7:07 am, November 23, 2023
Reply
The cheese melting and the spinach combined really really keep it together! I have never had any person have any issues with it combining.
cheryl Forster
Posted at 11:08 am, November 22, 2023
Reply
How is this vegan???? It has butter, it has feta cheese and the sauce has yogurt or cream cheese. In the notes it says use vegan feta. I am not sure that even exists. I have never been able to find it. I am not sure the author understands the term vegan
Maria Koutsogiannis
Posted at 12:03 pm, November 22, 2023
Reply
Hi Cheryl, where do you live? I am fully aware of what Vegan is, thank you. I have access to vegan feta and vegan butter. Thank you!
Cynthia
Posted at 6:15 am, August 20, 2023
Reply
How can you call this “vegan “ when you use “butter” on the filo dough???
Maria Koutsogiannis
Posted at 3:24 pm, August 21, 2023
Reply
vegan butter? you good?
Sophia
Posted at 1:03 pm, December 3, 2023
Reply
made a vegan one for my daughter with vegan feta and vegan butter she loved ot thank you ❤️
Maria Koutsogiannis
Posted at 9:08 pm, December 3, 2023
you’re so welcome! Thank you!
Sydney
Posted at 7:53 am, June 10, 2023
Reply
Hi,
What is vegetable stock paste please?
Maria Koutsogiannis
Posted at 7:15 am, June 11, 2023
Reply
It’s vegetable stock in a paste form. If you don’t have it use veg stock and then don’t use water!
Laure C
Posted at 8:06 am, January 8, 2023
Reply
I love this recipe. I made it for non-vegan friends during a dinner night and they requested I make it again. One time I made it, couldn’t get vegan cheese, so instead I made a quick cashew cheese sauce and it still came out wonderfully.
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