Print

Vegan Spanakopita

A plant-based version of the classic Greek spinach pie, made with flaky phyllo dough, spinach, fresh herbs, and a tofu-based ‘feta’ filling.

Ingredients

Scale
  • 1 lb (450g) fresh spinach or 10 oz (280g) frozen spinach, thawed and drained
  • 1 block (14 oz/400g) firm tofu, drained
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 23 garlic cloves, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
  • 1/4 tsp nutmeg (optional)
  • 1 package phyllo dough, thawed
  • 1/4 cup olive oil or vegan butter, melted (for brushing)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. If using fresh spinach, sauté it in a pan until wilted, then squeeze out excess water and chop. If using frozen, thaw and squeeze out liquid.
  3. In a skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
  4. In a food processor, crumble the tofu and pulse until it resembles ricotta cheese. Add lemon juice, nutritional yeast, salt, pepper, and nutmeg. Mix well.
  5. Transfer the tofu mixture to a bowl. Add the spinach, sautéed onion and garlic, dill, and parsley. Mix until combined.
  6. Lightly grease a baking dish. Layer half of the phyllo sheets, brushing each with melted vegan butter or oil.
  7. Spread the spinach mixture evenly over the phyllo.
  8. Top with the remaining phyllo sheets, brushing each layer with melted butter/oil.
  9. Score the top into squares or triangles with a sharp knife.
  10. Bake for 40–45 minutes or until the phyllo is golden and crisp.
  11. Let cool slightly before serving.

Notes

  • Phyllo dough dries quickly—keep it covered with a damp towel while working.
  • You can use store-bought vegan feta instead of tofu for a different flavor.
  • This dish can be frozen before baking for easy meal prep.

Nutrition

Keywords: vegan spanakopita, vegan spinach pie, Greek vegan recipe, dairy-free spanakopita