Introduction
If you’ve ever tasted Spanakopita, you know just how delicious this classic Greek spinach pie is. But what if you could enjoy all of its flaky, golden, savory goodness without the dairy or eggs? Enter the Vegan Spanakopita—a 100% plant-based twist on the traditional dish that is just as satisfying, if not more so, than the original.
Made with fresh spinach, vibrant herbs, and a rich, creamy dairy-free feta filling, all wrapped in crispy layers of phyllo dough, this vegan version is packed with flavor and texture that will make your taste buds do a happy dance. Whether you’re vegan, lactose intolerant, or just looking for a healthier take on the traditional recipe, this vegan spanakopita is the perfect option!
In this article, we’ll walk you through the simple yet delightful process of making this crispy, savory Greek spinach pie. Not only is it easy to prepare, but it’s also great for meal prepping, making it the perfect dish to serve at gatherings, or simply enjoy as a satisfying lunch or dinner.
What is Spanakopita?
Spanakopita is a traditional Greek pastry made with phyllo dough, packed with a filling of spinach, herbs, and feta cheese. The pie is golden, flaky, and often served in rectangular or triangular shapes, making it the perfect appetizer or side dish for any occasion.
While the classic recipe includes dairy ingredients like feta cheese and eggs, this vegan version swaps those out for plant-based alternatives, keeping all the flavor while being completely dairy- and egg-free. The result? A delicious and healthy dish that even non-vegans will love!
Why You’ll Love This Vegan Spanakopita
There’s a lot to love about this vegan version of spanakopita. Here’s why it might just become your new favorite dish:
- Flaky and Crispy: The phyllo dough creates layers of crispy, golden goodness. Each bite gives you that perfect crunch with a soft and savory filling inside.
- Fresh and Flavorful: The combination of fresh spinach, herbs, and dairy-free feta gives the filling a bright, savory flavor that’s packed with nutrients. The garlic, onions, and fresh herbs (like dill and parsley) bring it all together.
- Healthy and Light: Unlike the traditional spanakopita, which uses dairy, this version is made with wholesome plant-based ingredients, making it a healthier option. Plus, the spinach is loaded with vitamins and minerals like iron and vitamin A.
- Versatile: This vegan spanakopita works perfectly as a main dish, appetizer, or side dish. It’s great for meal prepping, potlucks, parties, or even a quick weeknight dinner.
- Crowd-Pleaser: Whether you’re vegan or not, everyone will love the taste of this spanakopita. It’s a dish that is as delicious as it is impressive, making it perfect for entertaining.
How to Make Vegan Spanakopita
Now that we’ve convinced you why you’ll love it, let’s dive into the recipe! Here’s how you can make this Greek classic at home with a plant-based twist.
Ingredients:
For the filling:
- 10 oz (280g) fresh spinach (you can also use frozen spinach, but fresh is recommended for a lighter texture)
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup dairy-free feta (store-bought or homemade)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
- 1 tbsp nutritional yeast (optional, for added flavor)
- 1 tbsp lemon juice (to brighten the flavor)
For the phyllo dough:
- 1 package of phyllo dough (usually about 16-20 sheets, depending on size)
- 1/4 cup olive oil or melted vegan butter (for brushing between phyllo layers)
Instructions:
- Prepare the Filling:
- Begin by washing and drying the fresh spinach thoroughly. If you’re using frozen spinach, thaw it and squeeze out any excess water.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent (about 5-7 minutes).
- Add the spinach to the pan and cook until wilted, stirring occasionally. This should only take a few minutes for fresh spinach. If you’re using frozen spinach, cook it until heated through and any excess liquid evaporates.
- Once the spinach has wilted or cooked, remove it from the heat and let it cool slightly.
- Stir in the chopped parsley, dill, nutritional yeast (if using), lemon juice, and the dairy-free feta. Season with salt and pepper to taste. Set aside.
- Prepare the Phyllo Dough:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully unroll the phyllo dough. Be sure to cover the phyllo sheets with a clean, damp towel to prevent them from drying out while you work with them.
- Place one sheet of phyllo dough on the prepared baking sheet. Brush it lightly with olive oil or melted vegan butter.
- Add another sheet of phyllo dough on top of the first, and brush it again with oil or butter. Repeat this process, layering about 6-8 sheets of phyllo dough, to create a sturdy base.
- Assemble the Spanakopita:
- Spoon the spinach and feta filling onto the layered phyllo dough, spreading it evenly across the center.
- Fold the sides of the phyllo dough over the filling to create a rectangle or square. Then, fold the top and bottom of the phyllo dough to seal the filling inside.
- Brush the top of the phyllo dough with more olive oil or melted vegan butter to ensure it crisps up nicely in the oven.
- Bake:
- Place the spanakopita in the preheated oven and bake for about 30-40 minutes, or until the phyllo dough is golden brown and crispy.
- Check the spanakopita occasionally to ensure it’s baking evenly. You may need to rotate the pan halfway through the baking time.
- Serve:
- Once the vegan spanakopita is golden and crispy, remove it from the oven and allow it to cool slightly before cutting it into squares or triangles.
- Serve warm and enjoy!
Tips for Perfect Vegan Spanakopita
- Thoroughly Dry the Spinach: If you’re using fresh spinach, be sure to dry it well before cooking. Excess moisture can make the filling soggy, so it’s important to remove as much water as possible.
- Layer the Phyllo Dough Carefully: Phyllo dough is delicate, so be sure to layer it gently and brush each sheet with olive oil or vegan butter to ensure it crisps up beautifully.
- Make It Ahead of Time: Vegan spanakopita is perfect for meal prepping. You can assemble the pie and refrigerate it before baking, or even freeze it for later use. Just bake it fresh when you’re ready to serve.
- Customize the Filling: While spinach is the star of this dish, feel free to experiment with other greens (like Swiss chard or kale) or add more veggies (such as mushrooms or zucchini) to the filling for extra flavor and texture.
Conclusion
This Vegan Spanakopita is the perfect dish for anyone looking to enjoy the flaky, savory goodness of a Greek classic while keeping things plant-based. With its deliciously creamy filling, fresh spinach, and crispy phyllo dough, it’s a dish that will win over vegans and non-vegans alike. Whether you’re serving it at a dinner party, as a side dish, or as a main meal, this recipe is sure to impress.
Try making this healthy, plant-based version of Spanakopita today—your taste buds (and your guests) will thank you! 🥬🥧
