Vegan Spanakopita Recipe

Greek

Vegan Spanakopita Recipe

Last Updated:
This post may contain affiliate links. Please read our disclosure policy.
Side angle of spinach pies in a basket

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 shit 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!

Spinach pies cut in triangles on a baking sheet

❤️ 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
Fresh ingredients for spinach pie on a counter

🍲 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 like zinc, 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.

Filling for spinach pies in a frying pan

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.

Filling for spinach pies being places in phyllo

15. Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.

Rolling the spinach pies into bite-size triangles

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 mixture is 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

👝 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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Vegan Appetizers, Vegetarian, Vegan Meals
Cuisine Vegan, Vegetarian, Dairy-Free
Servings 20 -24
Calories 92 kcal

Ingredients
  

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

Evie May

5 stars
Sooooo good. My family loved it!

Maria Koutsogiannis

This makes me so happy, thanks Evie!

Hayley Brown

5 stars
So yummy, even I found it easy to work out the filo. Food by Maria is my go-to for all vegan recipes. I always look on her page first! Thanks 🙂

Maria Koutsogiannis

THANK YOU SO MUCH!!! this means so much to me!

Priya

5 stars
Will surely be making it again. Enjoyed this dish..

Maria Koutsogiannis

Thank you so much for the love, Priya!

Dana Rah-Khem

5 stars
Once again, another delicious recipe by Maria! My entire family enjoyed this dish, and I will be making it again.

Maria Koutsogiannis

Thank you so much for the love!!

Rafaela

Interesting step 6! Have never done that before look forward to trying this receipie tomorrow!

Maria Koutsogiannis

It’s pretty game-changing, you’ll see!

Sarah Winkle

What’s delicious recipe, my husband & I loved it. In light of all our time at home due to Coronavirus, it was nice to occupy my time for a couple of hours ❤️

I did tweak this slightly (I hope you don’t mind) by adding Violife Vegan Feta & finely chopped black olives – vegan feta isn’t salty like standard feta but adding the olives really helped.

Definately making again, thanks Maria x

Maria Koutsogiannis

This sounds amazing, thanks for the love!

Lea Williams

5 stars
Love your recipes. A favourite with my family!

Maria Koutsogiannis

thank you so much Lea!

Chloe

Just made these tonight and they were delicious! I actually started making them on Christmas Day but we ended up not having enough time so I froze the filling and made them today! One thing to note is that you definitely need to cook the filling for a while- this is always a thing with spinach pies because of all of the liquid from spinach. I cooked it on low for about 30 minutes, and then freezing the filling actually helped with this too! I see in the comments that someone else drained the filling with cheesecloth to remove the excess liquid. It’s a tough call, because you end up losing a lot of the nutrients with these methods- but the last thing you want is soggy pies.

It takes time to prep/make and freeze for an hour, etc- but it IS worth it. They came out perfectly golden, crispy and SO delicious. Also great to note that the filling was frozen for 3 weeks and it still turned out amazing!

Thanks for another great recipe Maria!!

Maria Koutsogiannis

Thank you so much for the feedback, Chloe! This is such valuable information and so helpful for everyone trying this recipe!!! You’re the best!!!!

Liana V

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

Maria Koutsogiannis

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

Monica Marro

5 stars
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 (:

Maria Koutsogiannis

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

Post A Comment

Recipe Rating




Share to...