Spanakopita, a quintessential Greek dish, is celebrated for its layers of crisp, flaky phyllo dough encasing a rich and flavorful filling of spinach and herbs. While traditionally made with eggs and cheese, this vegan version keeps all the deliciousness intact by substituting plant-based ingredients, resulting in a dish that is both ethical and satisfying. The combination of spinach, fresh herbs like dill and parsley, and a hint of nutmeg creates a filling bursting with vibrant Mediterranean flavors.
The creamy texture of traditional spanakopita is reimagined with crumbled tofu or vegan feta, which adds a tangy and savory note while maintaining the dish’s authentic character. Nutritional yeast, often called “nooch,” lends a subtle cheesy flavor, making this pie irresistibly indulgent without any dairy. A touch of lemon juice ties all the flavors together, creating a balanced and refreshing taste.
What makes spanakopita truly magical is its presentation. The golden, crisp phyllo dough shatters with every bite, contrasting beautifully with the tender, herbaceous filling. It’s a dish that’s as much a feast for the eyes as it is for the palate. Whether served as a main course or an appetizer, this vegan spanakopita is sure to delight everyone at the table, vegans and non-vegans alike. Perfect for holidays, potlucks, or a cozy dinner, it’s a timeless recipe that showcases the best of Greek cuisine in a plant-based way.
World’s Best Greek Vegan Spanakopita
Vegan Spanakopita Recipe
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 green onions, finely sliced
- 3 garlic cloves, minced
- 16 oz (450g) fresh spinach, chopped (or thawed frozen spinach, drained well)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/2 teaspoon nutmeg
- 1/4 cup nutritional yeast
- 10 oz (280g) firm tofu, crumbled (or use vegan feta for added tang)
- Salt and black pepper to taste
- Juice of 1/2 a lemon
For the Phyllo Dough:
- 12 sheets vegan phyllo dough (thawed, if frozen)
- 1/2 cup olive oil (or melted vegan butter) for brushing
Instructions
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant. Stir in the spinach, cooking until wilted (or warmed through if using frozen).
- Mix in parsley, dill, nutmeg, and nutritional yeast. Cook for 2–3 minutes to blend flavors.
- Remove from heat, stir in crumbled tofu (or vegan feta), lemon juice, and season with salt and pepper. Let the filling cool slightly.
- Prepare the Phyllo Dough:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Layer one sheet of phyllo dough in the dish, letting the edges hang over. Brush lightly with olive oil. Repeat until you’ve layered 6 sheets, brushing each layer with oil.
- Assemble the Spanakopita:
- Spread the spinach mixture evenly over the phyllo layers.
- Layer the remaining 6 phyllo sheets on top, brushing each with olive oil as before. Tuck in the edges or fold them over to seal the pie.
- Bake:
- Using a sharp knife, score the top layers into serving-sized squares or triangles to make cutting easier after baking.
- Bake for 40–50 minutes, or until golden brown and crisp.
- Serve:
- Let the spanakopita cool slightly before slicing. Serve warm or at room temperature.
This vegan spanakopita is perfect as a main dish or appetizer and pairs wonderfully with a fresh Greek salad. Enjoy! 🥗
