Vegan Spanakopita (Spinach Pie)

Make this simple and delicious Greek-inspired vegan spanakopita recipe in your own kitchen. Serve it as an appetizer or side dish at your next gathering.

This vegan spanakopita recipe is crispy, flavorful and simple to make. Spanakopita, which translates to “spinach pie”, is one of the most popular and beloved Greek dishes ever made.

This savory pastry is sure to be a crowd-pleaser! This recipe has lots of tofu and spinach that makes for a great fulfilling meal.

Vegan feta is used in place of traditional feta cheese and has a similar texture and tangy flavor. Check out our tofu feta recipe to learn how to make your own.

Key Tips to Follow

• Allow the phyllo dough to reach room temperature before using to prevent it from falling apart. For this recipe, I also let the dough thaw overnight in the refrigerator. This makes it a lot easier to work with.

• Phyllo dough dries out very easily which makes it fragile and difficult to work with (I learnt the hard way and you’ll see in the step by step recipe).
  
  Don’t open the package until you are ready to layer them. Remove only what you need and re-wrap the rest. Keep any remaining sheets covered at all time while not being used.

• Use a good quality olive oil to ensure the best possible flavor in this recipe. If possible try to grab one originating from Kalamata, Greece, an area known to produce some of the best olives in the world.

Ingredients You Will Need

• Fresh spinach
• Extra virgin olive oil
• Medium onion
• Vegan Feta Cheese – storebought or try my homemade tofu feta recipe
• Fresh (or dried) dill
• Lemon juice
• Black pepper
• Salt
• Cornstarch – binder and substitute for eggs

For the Filling:

• Phyllo Dough – I used the Athen’s brand. Bring to room temperature before using.
• Extra virgin olive oil or vegan butter – very important for keeping the phyllo sheets from drying out as you layer them. Melted or soften vegan butter does have more moisture than oil while olive oil has more flavor.

How To Make Vegan Spanakopita

(Step by step instructions. Scroll to the end for the full measurements and more details.)

Make the filling

1. In a large pot or frying pan, wilt the spinach at medium heat to remove excess moisture. Drain if needed or cook in smaller batches. Set aside.

2. Heat 1 tablespoon olive oil in the pan and add the minced onions. Cook until browned, then remove from the heat.

3. To a food processor, add the drained tofu feta and blend until creamy. Add to a large stand mixer bowl or the large pot with the onions.

4. Add the spinach, dill, lemon juice and season well with salt and pepper. Mix on low with the stand mixer or with your hands until combined. Taste and adjust the seasoning if needed.

5. Add the cornstarch and mix well. Set aside.

Assembly

1. Preheat the oven to 350F(180C). Brush the inside of the casserole dish with olive oil.

2. Remove and unwrap only half the package of room temperature phyllo sheets. Slightly dampen a clean kitchen towel.

3. Begin layering the phyllo sheets in the dish, one at a time, brushing each sheet with oil or melted butter. Tuck in the ends if needed. (Don’t leave them hanging like I did as they dried out rather quickly and became fragile!)

4. Cover the remaining sheets with the damp towel after removing each to prevent them from drying out quickly.

5. Add the filling and spread evenly. (At this point, I also started trimming off the dried ends of the phyllo dough)

6. Unwrap the other half of the packaged sheets. Repeat the layering and oiling steps with as many sheets needed to cover the top. I used about half of the remaining sheets, so in total, ¾ of the entire package.

8. Cut the pie into 6 or 12 equal portions with a sharp knife for easier cutting and serving after baking.

7. For a more rustic look and texture, you could oil the last 3 sheets and place them on top in a crumpled manner.

Bake

1. If possible, place the dish on a baking tray for easier removal from the oven. Cover the top loosely with foil to limit browning too quickly. Cut a few slits in the foil for steam to escape.

2. Bake for 45 minutes to 1 hour, with a longer time for deeper pans.

3. Remove the foil in the last 5 to 10 minutes of baking to allow the top to get crispy and golden brown.

4. Remove the pie and rest for 20 minutes before serving.

Recipe Variations

• Feel free to use frozen spinach instead of fresh. Thaw completely then squeeze and drain well to remove as much moisture as possible.

• If there is too much moisture in the spinach, it can cause the dough to get soggy. It can then be added to the filling without heating.

• Get creative with your dough! Cut and customize the phyllo dough into round or triangular shapes. Fill and seal with water for smaller appetizers.

• Top with sesame seeds as a garnish. They also add to the texture of this flaky spinach pie.

Storage Suggestions

Store the portioned servings of the baked pie in the refrigerator in a tightly sealed container for up to four days.

The unbaked pie can also be assembled in the dish and frozen. This is the best way to freeze spanakopita.

Wrap well with cling film and aluminum foil, then store in the freezer for up to 3 months.

Spanakopita can be baked without thawing. Remove the cling film and bake as directed. Add an extra 15 minutes if needed to ensure it’s completely baked.

How to Reheat

This dish can be reheated in a couple of ways. Place individual slices in the microwave for up to two minutes.

Using an air fryer is also a great way to reheat this dish and would take about five minutes for quick and crispy results. If using this method, remember to spray or add a bit of oil before air-frying.

Spanakopita can also be reheated by baking in the oven for about 15 minutes or until warmed through.

Common FAQs

Is phyllo dough vegan?

While some contain butter, many brands of phyllo pastry dough are vegan-friendly. Most of these use oil rather than butter as a base. 

I used the Athens brand of phyllo dough for this recipe and absolutely loved it. I purchased it at a local grocery store. Their dough does include gluten, nuts, and soy for those who have allergies.

Can I substitute spinach in this recipe?

Although this recipe typically calls for spinach, feel free to substitute it with other leafy greens such as kale. Kale has a similar texture but a more bitter flavor. Be sure to slice the kale leaves thinly.

If you love this recipe, then you must try this other Greek favourite, Pastitsio. It is similar to a lasagna, so it’s filled with layers of flavor!