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!

❤️ 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 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.

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 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

• 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

Disclaimer: This post was sponsored by Bob’s Redmill