Vegan Spanakopita

Short description

A fully plant-based interpretation of the classic Greek spinach pie: crisp, golden layers of filo encase a fragrant filling of spinach, herbs, tofu and vegan feta, delivering the familiar savoury richness without dairy or eggs.

Why You’ll Love This Recipe

• Delivers the authentic flavour and flaky texture of traditional spanakopita while remaining entirely vegan.

• Requires simple, supermarket-friendly ingredients and minimal hands-on preparation.

• Equally suited to serving hot or at room temperature—ideal for family dinners, buffets and picnics.

• Freezes beautifully, making it a convenient make-ahead option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh spinach (or frozen spinach, thawed and well-drained)

• Extra-firm tofu, pressed and crumbled

• Vegan feta cheese, crumbled

• Spring onions (green onions), finely chopped

• Fresh dill, finely chopped

• Cornstarch

• Lemon zest and juice

• Ground nutmeg

• Sea salt and freshly ground black pepper

• Olive oil or melted vegan butter (for brushing filo)

• Panko breadcrumbs (optional, to promote a crisp base)

• Filo (phyllo) pastry sheets, thawed according to packet instructions

Directions

1. Pre-heat the oven to 175 °C / 350 °F. Lightly oil or butter a 23 × 33 cm (9 × 13 in) baking dish.

2. Prepare the filling: In a large bowl combine spinach, crumbled tofu, vegan feta, spring onions, dill, cornstarch, lemon zest, 1 tablespoon lemon juice, a pinch of nutmeg, salt and pepper. Mix until evenly incorporated.

3. Build the base: Lay one sheet of filo in the dish, letting the excess drape over the sides. Brush lightly with oil. Repeat to create 6 layers, brushing each sheet. Sprinkle breadcrumbs over the sixth sheet if using.

4. Add the filling: Spoon the spinach mixture into the dish, spreading it in an even layer.

5. Create the top crust: Layer 8–10 more filo sheets over the filling, brushing each with oil. Fold any overhanging edges inward to seal. Lightly score the top into serving portions.

6. Bake for 45–55 minutes, or until the pastry is deep golden and crisp.

7. Rest and serve: Allow the pie to cool for 10 minutes, then slice along the scored lines and serve warm or at room temperature.

Servings and timing

• Yield: 12 square portions

• Preparation time: 25 minutes

• Baking time: 50 minutes

• Total time: 1 hour 15 minutes

Variations

• Herb accents: Replace some dill with fresh mint or parsley for a brighter flavour.

• Gluten-free option: Use gluten-free filo or wrap the filling in rice-paper sheets and bake until crisp.

• Nut-based filling: Blend soaked cashews with lemon juice and nutritional yeast to replace the vegan feta.

• Individual triangles: Cut filo into strips, fill and fold into traditional spanakopita triangles; reduce baking time to 25–30 minutes.

Storage/Reheating

• Refrigerator: Store slices in an airtight container for up to 4 days.

• Freezer (unbaked): Assemble, wrap tightly, and freeze for up to 2 months; bake from frozen, adding 10 minutes to the cooking time.

• Freezer (baked): Cool, wrap portions individually, and freeze for up to 1 month.

• Reheating: Warm in a 175 °C / 350 °F oven for 12–15 minutes; avoid the microwave to preserve crispness.

FAQs

What type of filo pastry is suitable for vegans?

Most commercial filo brands are naturally dairy-free, but always verify the ingredient list for added butter or whey.

Do I have to press the tofu?

Yes. Removing excess water ensures the filling remains creamy rather than watery. Press for at least 15 minutes.

Can I use entirely frozen spinach?

Absolutely. Thaw completely and squeeze out as much moisture as possible before mixing.

Is nutmeg essential?

A small pinch deepens the spinach flavour, but omit it if preferred; the pie remains delicious.

May I omit the breadcrumbs?

Yes. Breadcrumbs simply enhance the base’s crispness; the dish bakes perfectly without them.

How do I prevent filo from drying while assembling?

Keep unused sheets under a barely damp tea towel and work swiftly, brushing each sheet immediately with oil.

Can spanakopita be served cold?

It can, though filo is crispiest when warm. For picnic settings, room-temperature slices hold together well.

What is the best vegan feta substitute?

Choose a firm, tangy brand that crumbles easily; homemade tofu feta or cashew feta also works.

How thick should the spinach layer be?

Aim for roughly 2–2.5 cm (¾–1 in); too thick a layer may prevent even baking of the pastry.

Why is my top crust lifting?

Excess steam can separate layers. Scoring the top before baking and resting the pie briefly after baking keeps layers intact.

Conclusion

Vegan spanakopita proves that traditional comfort food need not rely on dairy or eggs. With flaky pastry, vibrant greens and a savoury, protein-rich filling, this dish offers both nostalgia and nourishment. Serve it at gatherings or enjoy leftovers throughout the week—the crisp, herb-infused slices rarely last long

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