Vegan Spanakopita recipe

Let me tell you, discovering vegan spanakopita was a revelation! Growing up, spanakopita, that flaky, savory spinach pie, was a staple at family gatherings – a dish I adored. When I transitioned to a vegan lifestyle, I honestly thought I’d have to say goodbye to this beloved Greek classic. But then, I stumbled upon vegan spanakopita recipes, and my culinary world opened up again. The first time I made it, I was genuinely blown away. The flaky phyllo crust was just as satisfying, and the savory spinach and herb filling, perfectly seasoned and bursting with flavor, was even better than I remembered. Honestly, even my non-vegan family members couldn’t believe it was dairy-free and egg-free! This vegan spanakopita recipe has become a regular in my kitchen – it’s surprisingly easy to make, incredibly versatile (perfect as an appetizer, side dish, or even a light meal), and always a crowd-pleaser. If you’re looking for a delicious, plant-based version of this iconic Greek pie, you’ve come to the right place. Get ready to experience the magic of vegan spanakopita – you won’t be disappointed!

The Deliciously Easy Vegan Spanakopita Recipe: A Plant-Based Twist on a Greek Classic

Spanakopita, the iconic Greek spinach pie, is a culinary masterpiece of flaky, buttery phyllo pastry enveloping a savory and flavorful spinach and feta filling. Traditionally, spanakopita relies heavily on dairy and eggs, making it seemingly off-limits for vegans. However, with a few clever substitutions and plant-based ingenuity, we can create a vegan spanakopita that’s not only just as delicious as the original but arguably even better! This vegan version retains all the incredible textures and flavors of classic spanakopita – the crisp, shattering phyllo crust, the tender, flavorful spinach filling, and that satisfying savory taste – all without any dairy or eggs. Whether you’re vegan, vegetarian, or simply looking to reduce your dairy intake, this recipe is a must-try. It’s perfect for impressing guests, bringing to potlucks, or simply enjoying as a comforting and wholesome meal at home. Get ready to embark on a culinary journey to Greece, plant-based style!

Ingredients

Creating delicious vegan spanakopita relies on simple, fresh ingredients and clever plant-based swaps. Here’s what you’ll need to create this incredible dish:

For the Vegan Spanakopita Filling:

• 2 lbs Fresh Spinach: You can use baby spinach or regular spinach. If using regular spinach, make sure to remove tough stems. Frozen spinach (thawed and squeezed dry) can also be used in a pinch, but fresh spinach provides the best flavor and texture.
• 1 Large Onion: Yellow or white onion, finely chopped. Adds a savory base flavor to the filling.
• 3-4 Cloves Garlic: Minced garlic. Essential for that classic spanakopita aroma and flavor.
• 1 cup Vegan Feta Cheese: There are many excellent vegan feta cheeses available on the market today, made from tofu, almond, or coconut oil. Choose your favorite brand. If you can’t find vegan feta, you can use crumbled firm tofu that has been marinated in lemon juice, olive oil, and a pinch of salt for a feta-like flavor.
• ½ cup Chopped Fresh Dill: Fresh dill is crucial for the authentic spanakopita taste. Don’t substitute with dried dill if possible, as fresh dill has a much brighter and more pronounced flavor.
• ½ cup Chopped Fresh Parsley: Fresh parsley adds another layer of herbaceousness and freshness to the filling. Flat-leaf parsley (Italian parsley) is recommended.
• ¼ cup Nutritional Yeast: Nutritional yeast provides a cheesy, savory flavor that helps to mimic the richness of traditional feta and adds depth to the vegan filling.
• ¼ cup Olive Oil: High-quality extra virgin olive oil is essential for both flavor and richness in spanakopita. Use it for sautéing the vegetables and brushing the phyllo.
• 2 tablespoons Lemon Juice: Freshly squeezed lemon juice brightens the flavors and adds a tangy counterpoint to the savory filling.
• Salt and Black Pepper: To taste. Season generously to enhance the flavors of the filling.

For the Vegan Spanakopita Crust:

• 1 package (14 oz) Phyllo Dough: Make sure to check the ingredients of your phyllo dough to ensure it is vegan. Most brands are naturally vegan, made with just flour, water, and a bit of oil. Thaw the phyllo dough according to package instructions (usually overnight in the refrigerator).
• ½ cup Olive Oil (for brushing): You will need additional olive oil for brushing between the layers of phyllo dough. Melted vegan butter can also be used for a richer flavor, but olive oil is traditional and works beautifully.

Instructions

Creating this vegan spanakopita is a rewarding process, and the result is well worth the effort. Follow these step-by-step instructions for a perfectly flaky and flavorful pie:

1. Prepare the Spinach: Wash the fresh spinach thoroughly. If using regular spinach, remove any tough stems. You can roughly chop the spinach, but it will wilt down significantly during cooking.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
3. Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will seem like a lot of spinach, but it wilts down dramatically. Cook, stirring frequently, until the spinach is completely wilted and tender, about 5-7 minutes. If using frozen spinach, ensure it’s thawed and squeezed dry, then add it to the skillet and heat through.
4. Drain Excess Moisture (Important Step): This step is crucial for preventing a soggy spanakopita. Transfer the wilted spinach mixture to a colander placed over a bowl. Press down firmly on the spinach with the back of a spoon or spatula to squeeze out as much excess liquid as possible. You can also use your hands to gently squeeze the spinach. Discard the liquid. This step ensures a perfectly textured filling.
5. Combine Filling Ingredients: In a large bowl, combine the drained spinach mixture, vegan feta cheese, chopped fresh dill, chopped fresh parsley, nutritional yeast, lemon juice, salt, and black pepper. Mix everything together thoroughly until well combined. Taste and adjust seasonings as needed. You may want to add a bit more salt, pepper, or lemon juice to your liking.
6. Prepare Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Unroll the thawed phyllo dough. Keep the phyllo sheets covered with a damp kitchen towel while you work to prevent them from drying out and becoming brittle.
7. Layer Phyllo Crust (Bottom Layers): Place one sheet of phyllo dough in the prepared baking dish. Brush it lightly with olive oil. Repeat this process with 5-6 more sheets of phyllo dough, brushing each sheet with olive oil before adding the next. Layering the phyllo and brushing with oil creates those signature flaky layers.
8. Add the Filling: Spread the spinach and feta filling evenly over the phyllo dough base in the baking dish.
9. Layer Phyllo Crust (Top Layers): Top the filling with another 5-6 sheets of phyllo dough, brushing each sheet with olive oil as you layer them, just like you did for the bottom crust. For the top layer, you can gently tuck the edges of the phyllo dough down along the sides of the baking dish for a neat finish.
10. Score the Top (Optional): Before baking, you can lightly score the top layer of phyllo dough into squares or diamond shapes using a sharp knife. This makes it easier to serve after baking and also allows steam to escape during baking.
11. Bake: Bake in the preheated oven for 30-40 minutes, or until the phyllo crust is golden brown and crispy. The baking time may vary slightly depending on your oven, so keep an eye on it and check for doneness.
12. Cool Slightly and Serve: Let the spanakopita cool slightly for about 10-15 minutes before cutting into squares or pieces and serving. This allows the filling to set slightly and makes it easier to serve. Serve warm and enjoy!

Nutrition Facts

Please note: Nutritional information is an estimate and can vary based on specific brands of vegan feta and phyllo dough used, portion sizes, and olive oil quantity.

Serving Size: Approximately 1 square (1/12th of a 9×13 inch pan)

Servings Per Recipe: 12 servings

Approximate Nutritional Information Per Serving:

• Calories: 250-350 calories
• Protein: 8-12 grams
• Fat: 15-20 grams
• Saturated Fat: 3-5 grams (depending on vegan feta and olive oil quantity)
• Cholesterol: 0 mg
• Sodium: 400-600 mg (depending on vegan feta and salt added)
• Carbohydrates: 25-35 grams
• Fiber: 3-5 grams
• Sugar: 2-4 grams

Important Note: These values are estimates. Using different brands of vegan feta, phyllo dough, and varying olive oil amounts will affect the nutritional content. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Vegan spanakopita is generally lower in saturated fat and cholesterol than traditional spanakopita due to the absence of dairy and eggs, and it is a good source of fiber and plant-based protein.

Preparation Time

While spanakopita requires some layering and assembly, the preparation is not overly complicated and is well worth the delicious results.

• Prep Time: 30-40 minutes (including chopping vegetables, sautéing spinach, preparing filling, and layering phyllo)
• Cook Time: 30-40 minutes (baking time)
• Total Time: Approximately 1 hour to 1 hour 20 minutes

How to Serve Vegan Spanakopita

Vegan spanakopita is incredibly versatile and can be served in various ways, making it perfect for different occasions:

• Appetizer:
  • Individual Spanakopita Triangles: Cut the spanakopita into smaller triangles before baking for elegant individual appetizers.
  • Spanakopita Bites: Use mini muffin tins to create bite-sized spanakopita appetizers, perfect for parties and gatherings.
  • Serve with Vegan Tzatziki: A dollop of cool and creamy vegan tzatziki sauce (made with vegan yogurt, cucumber, dill, and garlic) complements the savory spanakopita beautifully.
• Side Dish:
  • Mediterranean Feast: Serve alongside other vegan Greek dishes like vegan moussaka, Greek salad (Horiatiki), Gigantes Plaki (Greek baked beans), and lemon potatoes for a complete and authentic Mediterranean meal.
  • Vegetable-Forward Dinner: Pair with roasted vegetables like asparagus, bell peppers, zucchini, or eggplant for a wholesome and balanced vegan dinner.
  • Soup and Salad Combo: Serve a slice of spanakopita with a light and refreshing salad and a bowl of lentil soup or vegan lemon orzo soup for a satisfying lunch or light dinner.
• Main Course:
  • Light Lunch or Dinner: Enjoy a generous slice of spanakopita as a main course for a light yet satisfying lunch or dinner.
  • Weekend Brunch: Spanakopita is a fantastic addition to a vegan brunch spread. Serve alongside fresh fruit, vegan yogurt, and other brunch favorites.

Serving Temperature:

• Best Served Warm: Vegan spanakopita is best enjoyed warm, right out of the oven, when the phyllo crust is at its crispiest and the filling is warm and flavorful.
• Delicious at Room Temperature: Spanakopita is also delicious at room temperature, making it a great option for potlucks, picnics, or make-ahead meals.

Garnishing and Topping Ideas (Bullet Points):

• Fresh Dill Sprigs: For a fresh and aromatic garnish.
• Lemon Wedges: Serve with lemon wedges for squeezing fresh lemon juice over the spanakopita, adding a bright and tangy finish.
• Vegan Tzatziki Sauce: For dipping or drizzling over the spanakopita.
• Black Olives: A few Kalamata olives on the side enhance the Mediterranean flavors.
• Chopped Fresh Parsley: For a simple and fresh garnish.

Additional Tips for Perfect Vegan Spanakopita

To ensure your vegan spanakopita is a resounding success and rivals any traditional version, keep these five helpful tips in mind:

1. Thaw Phyllo Dough Properly: Phyllo dough is delicate and needs to be thawed correctly. Thaw it overnight in the refrigerator. Do not try to thaw it at room temperature or in the microwave, as this can make it sticky and difficult to work with. Once thawed, keep it covered with a damp kitchen towel to prevent it from drying out.
2. Don’t Skimp on Olive Oil: Olive oil is essential for both flavor and texture in spanakopita. Don’t be afraid to be generous with brushing olive oil between the phyllo layers. This is what creates that signature flaky and crispy crust. Use good quality extra virgin olive oil for the best flavor.
3. Squeeze Spinach Thoroughly: As mentioned earlier, draining excess moisture from the spinach is crucial for preventing a soggy spanakopita. Take the time to squeeze out as much liquid as possible from the wilted spinach. This will ensure a perfectly textured filling and a crispy crust.
4. Layer Phyllo Carefully: When layering the phyllo dough, handle it gently as it is very thin and delicate. If a sheet tears slightly, don’t worry, just patch it up with another piece. The layers will bake together beautifully. Work quickly to prevent the phyllo from drying out too much.
5. Don’t Overbake: Keep an eye on the spanakopita while it’s baking. You want the phyllo crust to be golden brown and crispy, but you don’t want it to burn. If the top is browning too quickly, you can loosely tent it with foil for the last part of the baking time.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making vegan spanakopita:

Q1: Can I use frozen spinach without thawing it first?

A: No, it’s best to thaw frozen spinach completely before using it in spanakopita. Thawing allows you to squeeze out the excess water, which is crucial for preventing a soggy filling. Thaw the frozen spinach overnight in the refrigerator or by placing the package in a bowl of cold water. Once thawed, squeeze out as much moisture as possible before using.

Q2: Can I make spanakopita ahead of time?

A: Yes, you can assemble the spanakopita ahead of time and bake it later. You can prepare the spanakopita completely and store it, unbaked, in the refrigerator for up to 24 hours. When ready to bake, simply bake as directed, adding a few extra minutes to the baking time if starting from cold. Baked spanakopita can also be reheated gently in the oven or microwave, but it is best enjoyed fresh.

Q3: Can I use vegan butter instead of olive oil for brushing the phyllo?

A: Yes, you can use melted vegan butter instead of olive oil for brushing the phyllo dough. Vegan butter will add a richer, more buttery flavor to the crust. Olive oil is traditional and provides a lighter, more Mediterranean flavor. You can also use a combination of both for a balance of flavor and richness.

Q4: What if I can’t find vegan feta cheese? What can I substitute?

A: If you can’t find vegan feta cheese, you can substitute it with crumbled firm or extra-firm tofu. To mimic the feta flavor, marinate the tofu cubes in lemon juice, olive oil, a pinch of salt, and a sprinkle of nutritional yeast for at least 30 minutes before adding it to the filling. You can also find recipes online for homemade vegan feta cheese using cashews or almonds.

Q5: My phyllo dough is tearing easily. What am I doing wrong?

A: Phyllo dough is delicate and can tear easily if it’s too dry or handled roughly. Make sure you are thawing it properly in the refrigerator and keeping it covered with a damp kitchen towel while you work to prevent it from drying out. Handle the phyllo sheets gently and avoid pulling or stretching them excessively. If a sheet tears slightly, don’t worry, just patch it up with another piece. Working in a slightly humid environment can also help prevent phyllo from drying out too quickly.

This Vegan Spanakopita recipe is a testament to how plant-based cooking can reimagine classic dishes while retaining all the flavor and satisfaction. It’s a dish that’s sure to impress vegans and non-vegans alike. So, gather your ingredients, embrace the layering process, and get ready to savor the flaky, savory, and utterly delicious experience of homemade vegan spanakopita! Kali Orexi! (Bon appétit!)

Print