Main Dishes

Greek-Style Vegan Spinach Pie

Prep

45 mins

Cook

45 mins

Yield

6

Have you ever had those delicious little triangle bite-sized spinach pies your mom made for dinner parties? You know the ones, they look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was basically my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven! Needless to say, I have a very high threshold for piping hot food. Also, needless to say, I have taken my love for my mother’s spanakopita and put my Food By Maria vegan spin on this greek-style vegan spinach pie!

Spanakopita: A Love Story

My love for spinach pie runs deep in my Greek veins! I could eat it all day every day. Unfortunately, the traditional mix of feta, eggs, and phyllo pastry doesn’t fall in line with my plant-based lifestyle. Fear not, this recipe is healthy, easy to make, and totally VEGAN! The spinach and leek filling is the most time consuming so you can always make it in advance and freeze it for a later date. When it’s time to cook the options are endless. I made a few different version, swirling the vegan phyllo pastry, making a more traditional pie, and might try more of a rustic tart style next time I make it.

NOOOOOOOCH

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 literally 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 like zinc, selenium, manganese, and molybdenum

Let’s Get Dipping

If you make little mini pies or one big one I highly suggest making some vegan tzatziki for dipping. I have a vegan version you can find in my cookbook 😉 For some other Greek-inspired dishes to go with your spinach pie be sure to try out my other recipes:

One bowl to mix spinach and leek filling, one vegan phyllo pastry, and you’ve got yourself a deliciously easy meal. No feta needed, but I promise, you won’t miss it. Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.

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Greek-Style Spinach Pie

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6
  • Category: Main Dishes
  • Cuisine: Vegan

Ingredients

  • 2 tbsp. olive oil + for your phyllo
  • 1 medium white onion, finely chopped
  • 2 1/2 cups leek, finely chopped
  • 1 1/2 cups green onion, finely chopped
  • season to taste
  • 1 cup fresh dill
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 cup nutritional yeast
  • 2 tbsp. vegetable stock paste
  • 900 g fresh spinach
  • 2 sheets vegan puffed pastry or 1 packet vegan phyllo

Instructions

1. The night before making your spinach pie make sure to remove your phyllo or puffed pastry from the freezer. Let it thaw in the fridge.

2. Into a large pot heat your olive oil on medium heat for around 30 seconds, add your onions and leek and sautéed till caramelized and golden brown. Stir often to avoid burning. Once your onions and leeks are ready, around 10 minutes later, add your green onions, dill, parsley, mint, nutritional yeast, seasoning and veg stock paste. Cook for around 2 minutes or until wilted considerably. Now add your spinach, stir till wilted – you want to cook this down till there is no moisture left. Once your spinach is ready, remove from heat let cool for around 10 minutes.

3. Preheat the oven to 425F and set aside a baking sheet.  Now we will prepare our phyllo. Have your ¼ cup olive oil ready with a brush to gently coat your phyllo.  You want to keep your phyllo moist so I suggest laying it out flat then covering with a damn cloth.

4. Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with olive oil, using your brush then repeat that step with another sheet, for 5 layers total. Transfer your Phyllo to an 8×8 pan and pat down till flat, letting any edited hang over.  Transfer your cooled mixture to the pan and flatten with a spoon, don’t down any hanging phyllo bits.  Repeat the steps for the top 5 layers of phyllo and fold layers inward for neat, sleek look.

6. Place in freezer for 1 hour before baking.

7. Once the pan has cooled, place onto baking sheet and brush with olive oil just one more time. Bake for 40 minutes or until golden brown and perfectly crispy!

Enjoy!


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!

Disclaimer: This post was sponsored by Bob’s Redmill

Rebecca

Can’t wait to try this recipe- I giggled about the covering phyllo dough with a “damn” cloth… but the question I have is there is option of using vegan puffed pastry but no directions for puffed pastry… will you be adding those directions soon?

Hey Rebecca, it’s really simple just place on the base and top of the pie, exactly like how you did with the phyllo but just with puffed pastry. I hope that helps. Have fun in the kitchen – there is really no wrong way to do this!

Anonymous

leek is spelled with two ees

hello anonymous, thanks for your input and english lesson.

I would love to make this! I’ve eaten many variations of this on holiday in Greece and it is delicious! I have pinned the recipe for later. One point – it would have been useful to see a picture showing the filling, just to be able to see the colour and consistency of the inside of the finished pie.

I have photos on my IG that I always say to use as a point of reference. @foodbymaria. As a small team we are working towards getting process shots done but it will take time, that we currently don’t have but it’s in the works. I appreciate your feedback a lot but at the time I would love the patience and ill let you know when we get to that stage! Free content, yay!

Melissa Frey

How hot should the oven be? I don’t see this included in the recipe.

So sorry about that, the blog has been edited! Cook at 425F!

Maria x

Anonymous

I just recently tried making the spanakopita from your cookbook (man that phyllo dough was a pain in the ass to work with) and they came out great, I can only imagine these will taste even better with the leek! : )

Thank you so much beauty! hahah yes, phyllo can be “fun”) I am glad you stuck it out and made those bad boys!

Kathleen

I made this last night for dinner and was overall happy with how it turned out! I used puff pastry but had to skip the freezing step (ran out of time) – the finished pie was a bit soggy on the bottom, but I wonder if that would have been prevented by the freezing step. I didn’t use all 900 g of spinach – I suspect I used closer to 700g and still had leftover filling. I also gave the cooked filling a few quick pulses in the food processor as I could tell the spinach stems would have been a bit much for me if I hadn’t. Next time I’ll try using phyllo instead, I won’t skip the freezing step, and maybe try using less filling for a thinner pie (or make 2 pies using the same amount of filling?). But the flavour of the filling was amazing and having never made any sort of spanakopita before I was quite pleased with how this turned out for me! Thank you for this recipe!

Hey Kathleen, the soggyness is 100% due to the fact that you skipped the freezing step! Let me know how your next time goes.

Fonda Green

I think you meant a damp cloth! When I use phyllo, i put a dry paper towel over the unused dough which is covered with a damp paper towel. This keeps the dough from getting sticky, as it is not directly in contact with the damp towel.

Hello Fonda, where I live a paper towel and cloth are the same thing. Thank you for reminding me that there are different terms for things all across the world. Have a great Sunday. Happy Canada day long weekend from us!

Kayla

On step 7 while still frozen, is it supposed to come out of the 8×8 pan and go onto the baking sheet separate from the 8×8 pan?

Elisa

These are a family Fave for sure!

This one is so lovely! Glad you and your family enjoy it xxx

Laura Taylor

This pie was amazing! Definitely now my favourite. I did cheat a little and used already made puff pastry for quickness. When I have more time I will make the pastry from scratch too. The filling was oh so delicious 😋 Thanks Maria for this recipe.

You’re so welcome Laura! Glad you loved this one. It’s one of our favourites. xx

Monica Marro

Made this for thanksgiving and the flavor was spot on, got so many compliments from my non-vegan family! The only thing I did differently was drained the filling using cheesecloth because I ended up with a LOT of excess liquid. This recipe made phyllo way less intimidating and I had lots of fun with it (:

YESSS this makes me so happy! Thanks so much for the love Monica!

Liana V

My favorite pie recipe from now on. Thanks Maria for this deliciously tasty recipe 🤗😘!

This is amazing, thank you Liana for the love. We are so excited that you love this recipe as much as we do!

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