For the Filling
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
10 oz fresh spinach (or 1 lb frozen, thawed & well-drained)
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon nutmeg (optional)
Salt & freshly ground black pepper, to taste
6 oz vegan feta cheese or crumbled tofu seasoned with 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of salt
2 tablespoons nutritional yeast (for savory depth)
For the Phyllo Shell
8–10 sheets phyllo pastry, thawed according to package instructions
½ cup olive oil (for brushing each layer)
Step-by-Step Instructions
1. Prep & Cook the Filling
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
Add garlic and cook 1 minute more, stirring to prevent burning.
Stir in spinach in batches until wilted (or combine thawed frozen spinach). Cook off excess moisture, about 5 minutes.
Remove from heat. Stir in dill, parsley, lemon zest, lemon juice, nutmeg (if using), salt, and pepper. Let cool slightly.
Fold in vegan feta and nutritional yeast until evenly distributed.
2. Assemble the Spanakopita
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Place one phyllo sheet in the dish, letting excess hang over the edges. Brush lightly with olive oil. Repeat layering and brushing until 4 sheets are in place.
Spread the spinach-feta filling evenly over the phyllo base.
Continue layering the remaining phyllo sheets on top, brushing each with oil. Tuck overhanging edges inward to seal.
Using a sharp knife, score the top layers into squares or diamonds (this helps with even baking and easy slicing).
3. Bake to Golden Perfection
Bake for 30–35 minutes, or until the phyllo is crisp and deep golden brown.
Remove from oven and allow to rest 10 minutes—this lets the layers set and makes slicing neater.
Tips for Perfect Vegan Spanakopita
Work quickly with phyllo to prevent it drying out; keep unused sheets under a damp towel.
Drain spinach thoroughly—excess water leads to soggy pastry.
Customize your vegan feta: blend silken tofu, lemon juice, olive oil, salt, and apple cider vinegar.
Make it gluten-free: swap phyllo for gluten-free pastry sheets and ensure all ingredients are GF-certified.
Freeze leftovers: store baked spanakopita in an airtight container for up to 3 days, or freeze portions for up to 2 months.
Frequently Asked Questions (FAQs)
Can I use frozen spinach?
Yes! Just thaw thoroughly and squeeze out every drop of liquid before adding to the filling.
How do I reheat spanakopita?
Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp.
Can I make mini triangles instead of a large pie?
Absolutely—cut phyllo into strips, place a spoonful of filling at one end, and fold into triangles. Brush, bake, and enjoy bite-sized treats!
Conclusion
This world’s best Greek vegan spanakopita brings the vibrant flavors of Greece to your table in a cruelty-free, plant-powered package. Whether you’re hosting guests or craving a cozy comfort meal, its flaky layers and savory spinach filling are sure to impress. Give this vegan spinach pie a try—you might just discover your new favorite Greek classic!
ADVERTISEMENT
