Crispy Vegan Spanakopita – Easy Greek Delight

A quick, healthy, and vegan spanakopita recipe packed with spinach, vegan feta, and flaky phyllo—perfect for an easy dinner or brunch.

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Picture golden layers of flaky phyllo hugging a warm, herb‑infused spinach filling that tastes just like the Greek classics you love—only plant‑based. This crispy vegan spanakopita comes together with a handful of pantry staples, so you can whisk yourself away to the Mediterranean in under an hour.

🛒 Ingredients

• 1.5 pounds (700g) fresh spinach, washed and trimmed
• 1 medium onion, finely chopped
• 3-4 green onions, finely chopped
• 3 tablespoons olive oil
• 1 cup crumbled vegan feta or tofu feta
• 1/2 cup vegan ricotta or cream cheese
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• 12-16 phyllo pastry sheets, thawed if frozen
• 1/2 cup vegan butter or olive oil, melted

👩‍🍳 How to Make It

1. Sauté the onion and green onions in olive oil until soft, then add the spinach and cook until wilted; set aside to cool.
2. Brush each phyllo sheet with melted vegan butter or oil, then layer 5‑7 sheets on a baking sheet.
3. Spread the cooled spinach mixture on the phyllo, sprinkle with vegan feta, ricotta, parsley, dill, salt, pepper, and optional nutmeg.
4. Top with another 5‑7 brushed phyllo sheets, brush the top layer with more melted butter, and bake at 350°F (175°C) for 35‑40 minutes until golden and crisp.
5. Allow to cool briefly, slice, and serve warm.

🍽️ Serving Suggestions

• Slice the pie into generous triangles, drizzle with a squeeze of fresh lemon, and serve alongside a crisp cucumber‑tomato Greek salad for a light lunch or dinner.
• Arrange bite‑size mini spanakopita cups on a platter with a dollop of vegan tzatziki and a sprinkling of toasted pine nuts for a crowd‑pleasing appetizer.
• Pair a warm slice with a glass of chilled rosé or a sparkling mint‑lime mocktail for a brunch that feels both festive and comforting.

💡 Chef's Tips & Variations

• Swap the spinach for kale or Swiss chard for a heartier texture, and add a handful of chopped sun‑dried tomatoes for a sweet‑savory twist.
• For a dairy‑free cheese boost, crumble extra‑firm tofu seasoned with nutritional yeast and a pinch of smoked paprika in place of the vegan feta.
• Brush the top layer with a mixture of olive oil and a little garlic‑infused oil for an extra‑aromatic crust, or go completely oil‑free by using a light spray of water‑based pastry mist.
• Make ahead and freeze unbaked layers; just pop them in the oven when you’re ready for a quick, restaurant‑quality snack.

Save this recipe for later and try it tonight! Credit: @dr.vegan