A fast, vegan, cheesy spinach & filo pie that's perfect for a healthy weeknight meal. Easy, plant‑based, and bursting with flavor.
Imagine the buttery crunch of golden filo hugging a creamy, cheesy spinach filling—pure comfort in under half an hour. This quick vegan pie brings the classic spanakopita vibes to your kitchen without any dairy, and it’s so simple you’ll have it on the table before the kids finish their homework.
🛒 Ingredients
- spinach
- filo pastry
- vegan cheese
👩🍳 How to Make It
- Preheat the oven to 375°F (190°C) and lightly brush a baking sheet with olive oil.
- In a pan, sauté the spinach until wilted, then season with salt and pepper.
- Lay out a sheet of filo, brush with a little olive oil, and repeat to create a 3‑layer base.
- Spread the cooked spinach over the filo, sprinkle generous amounts of vegan cheese, then fold the edges to form a rustic pie.
- Bake for 20‑25 minutes, until the filo is golden and the cheese is melted and bubbly.
🍽️ Serving Suggestions
- Slice the pie into rustic triangles and serve alongside a bright cucumber‑mint yogurt (use plant‑based yogurt) for a refreshing contrast.
- Pair it with a simple mixed‑leaf salad dressed with lemon‑olive oil and toasted pine nuts for a light, balanced dinner.
- Turn leftovers into bite‑size appetizers: cut small squares, drizzle with a garlic‑herb sauce, and serve on a platter with sparkling water or a crisp white wine.
💡 Chef's Tips & Variations
- Swap the spinach for kale or Swiss chard for a heartier texture, and add a handful of sun‑dried tomatoes for an extra umami punch.
- Mix a teaspoon of smoked paprika or a pinch of nutmeg into the spinach for a subtle flavor twist that feels gourmet.
- For extra protein, fold in crumbled tofu or cooked lentils with the spinach before layering the filo.
- If you’re short on filo, use store‑bought puff pastry—just brush each layer with oil and watch it puff up beautifully.
Pin it now and try this cheesy spinach filo pie tonight! Credit: @dr.vegan
