GREEK VEGAN SPANAKOPITA

Here’s a Greek Vegan Spanakopita recipe that’s flaky, savory, and full of vibrant Mediterranean flavor—made without dairy or eggs, but still incredibly rich and satisfying.

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🌿 Greek Vegan Spanakopita (Spinach & Phyllo Pie)

🥧 What It Is:

A traditional Greek spinach pie made with layers of crisp phyllo dough, filled with sautéed spinach, herbs, and a dairy-free creamy filling that mimics feta cheese.

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🧾 Ingredients:

For the Filling:

• 2 tbsp olive oil

• 1 large yellow onion, finely chopped

• 4 green onions, sliced

• 3 garlic cloves, minced

• 1 lb (450g) fresh spinach (or 16 oz frozen, thawed and squeezed dry)

• ¼ cup fresh dill, chopped (or 1 tbsp dried)

• ¼ cup parsley, chopped

• Zest of 1 lemon

• Salt and pepper to taste

For the Vegan “Feta”:

• 1 block (14 oz) firm tofu, pressed

• 1 tbsp lemon juice

• 2 tbsp olive oil

• 1 tbsp white miso paste (or 1 tsp nutritional yeast)

• 1 tsp apple cider vinegar

• Salt to taste

For Assembly:

• 1 package phyllo dough (thawed according to package)

• ½ cup olive oil (for brushing layers)

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👨‍🍳 Instructions:

1. Make the Vegan “Feta”:

1. Crumble tofu into a bowl.

2. Add lemon juice, olive oil, miso, vinegar, and a pinch of salt.

3. Mix well until it resembles crumbly feta. Set aside.

2. Prepare the Filling:

1. Heat olive oil in a large skillet over medium heat.

2. Sauté onions and green onions until soft (5–6 minutes).

3. Add garlic and cook another 1 minute.

4. Add spinach in batches, cooking until wilted and most liquid has evaporated.

5. Stir in dill, parsley, lemon zest, and season with salt and pepper.

6. Remove from heat and mix in the tofu “feta.” Let cool slightly.

3. Assemble the Spanakopita:

1. Preheat oven to 350°F (175°C).

2. Brush a 9×13-inch baking dish with olive oil.

3. Layer 6–8 sheets of phyllo dough, brushing each layer lightly with olive oil.

4. Spread the spinach filling evenly on top.

5. Layer another 6–8 phyllo sheets over the filling, brushing each with oil.

6. Tuck in edges and score the top into squares with a sharp knife.

4. Bake:

• Bake for 40–50 minutes, until the phyllo is golden brown and crisp.

• Let cool slightly before cutting and serving.

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🧁 Tips:

• Keep phyllo covered with a damp towel while working to prevent drying out.

• For extra richness, use a mix of olive oil and vegan butter for brushing.

• You can make this in a round pan for a traditional spiral-style spanakopita too.

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Would you like a gluten-free crust option, or a mini triangle version for appetizers?