This vegan spanakopita recipe offers a delightful twist on the classic Greek dish, showcasing a plant-based approach without compromising on flavor. Bursting with fresh ingredients, the filling combines chopped spinach, scallions, dill, parsley, and vegan feta, providing a harmonious blend of textures and tastes. The phyllo sheets, whether thick or regular, create a crispy and golden crust that encapsulates the savory goodness within. The step-by-step instructions guide you through the process, from sautéing the vibrant greens to layering the sheets with precision.
One noteworthy aspect of this recipe is its adaptability. Whether using fresh or frozen spinach, thick or regular phyllo sheets, or even exploring gluten-free alternatives, the flexibility allows for personalization based on dietary preferences or ingredient availability. The homemade vegan feta, crafted with cashews, vinegar, water, and salt, adds a rich and tangy dimension to the filling, elevating the overall culinary experience. For those seeking an oil-free option, the recipe provides a clever trick using aquafaba, maintaining a crispy phyllo texture without compromising on taste.
Nutritionally, each serving of this vegan spanakopita brings a burst of vitamins and minerals. With only 107 calories per serving, it offers a balanced profile of carbohydrates, protein, and healthy fats. The spanakopita is not just a flavorful indulgence but also a nutrient-dense addition to your plant-based culinary repertoire. So, whether you’re a seasoned vegan or just looking to explore new flavors, this vegan spanakopita is an excellent choice that promises a satisfying and delicious dining experience.
World’s Best Greek Vegan Spanakopita
Serves 24
30 mins prep
70 mins cook
100 mins total
This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you’ve ever had!
12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)1 bunch scallions , chopped (about 6-7 scallion bulb pieces)¼ cup dill¼ cup parsley , either kind works but I use Italian flat leaf¼ teaspoon sea salt¼ teaspoon ground black pepperOlive oil or veggie broth for sautéing1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)¼ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)
How to make
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- Preheat the oven to 350 F/ 175 C.
- In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
- Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
- Add dill and parsley and mix well. Put the mixture in a large bowl.
- If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
- Pour the store bought or cashew “feta” mixture into the bowl with the spinach and mix well.
- Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
- A little trick, cut the phyllo (filo) edge to fit the length of your pan, cut it while it is still rolled up in the package to make it easy. Meaning, keep it rolled, measure it in your pan then slice off the edge so that it fits in your pan well. You can keep the extra and use it for other things or if you’re like my sister and I, we loved to eat it when we were young!
- Brush the bottom of a 9×13-inch baking pan with a little bit of oil.
- Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.
- You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.
- After you have used half of the sheets, spread the spinach mixture on top.
- Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.
- When done, cut into squares.
- Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.
- Let it cool completely before cutting through and serving.
Notes
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- You can also use frozen spinach for this recipe. Just make sure to squeeze out all the water after it defrosts so that it doesn’t get watery.
- Any kind of phyllo (filo) sheets will work but I find the thicker ones are quicker and easier. If you can find a package that says “thick” or “#9 thick” then get those.
- To make this gluten-free, you can make your own filo (search online for recipes), you can buy gluten-free puff pastry (Schar brand makes one) or you can be creative and use gluten-free pizza dough or tortillas and make individual pockets.
- If making homemade vegan feta, make the entire linked recipe to use here. If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
- If you want to keep this oil free, sauté with broth and you can try to use a version of the trick I used in my Vegan Baklava to get the phyllo crispy. It called for Aquafaba mixed with almond butter and maple syrup since it’s a dessert, but you can try it with just the aquafaba or the Aquafaba and almond butter. It’s better with the oil, but if you want to make this oil free, the aquafaba should work like it did in the baklava recipe. Keep in mind that the phyllo dough still has some oil in it.
- This makes 24 pieces, each piece is a serving in the nutrition info.
Tips to prep ahead:
- Make the filling the day before.
Nutrition
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Calories: 107kcal
Carbohydrates: 13g
Protein: 3g
Fat: 4g
Saturated fat: 0g
Polyunsaturated fat: 0g
Monounsaturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 170mg
Potassium: 121mg
Fiber: 0g
Sugar: 0g
Vitamin A: 1425IU
Vitamin C: 5.4mg
Calcium: 18mg
Iron: 0.8mg