A vegan take on the classic Greek spanakopita, made with layers of flaky phyllo dough filled with spinach, herbs, and a creamy dairy-free “feta-style” mixture. Perfect as an appetizer, side dish, or light meal.
🧂 Ingredients
Spinach Filling
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1½ lbs fresh spinach (or 1 lb frozen, thawed & squeezed dry)
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1 small onion, finely chopped
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3 green onions, sliced
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3 cloves garlic, minced
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3 tbsp olive oil
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¼ cup fresh dill, chopped
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¼ cup fresh parsley, chopped
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½ tsp black pepper
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¼ tsp nutmeg (optional)
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Salt to taste
Vegan “Feta” Options
Choose one:
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¾ cup crumbled vegan feta
OR -
½ cup firm tofu, crumbled + 1 tbsp lemon juice + pinch salt
For Assembly
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1 package phyllo dough, thawed
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⅓ cup olive oil (for brushing)
🔪 Instructions
1️⃣ Prepare the Filling
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Heat olive oil in a pan over medium heat.
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Sauté onion and green onions until soft.
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Add garlic and cook briefly.
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Add spinach and cook until wilted and moisture evaporates.
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Remove from heat; stir in herbs, pepper, nutmeg, salt, and vegan feta/tofu.
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Let cool slightly.
2️⃣ Assemble
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Preheat oven to 375°F (190°C).
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Brush a baking dish with olive oil.
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Layer half of the phyllo sheets, brushing each with olive oil.
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Spread spinach mixture evenly.
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Top with remaining phyllo sheets, brushing each layer with oil.
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Score the top into squares or triangles.
3️⃣ Bake
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Bake for 40–45 minutes, until golden and crispy.
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Cool 10 minutes before slicing.
🍽️ Serving Suggestions
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Serve with lemon wedges
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Pair with Greek salad
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Enjoy warm or at room temperature
❓ Q & A
Q: Can I make it ahead?
Yes! Assemble and refrigerate up to 24 hours, then bake.
Q: Can I freeze it?
Yes — freeze unbaked or baked up to 2 months.
Q: What’s the best vegan feta substitute?
Store-bought vegan feta or tofu + lemon + salt works beautifully.