Crispy Vegan Greek Spanakopita
Discover the best Vegan Greek Spanakopita a savory, flaky, and 100% plant-based version of the beloved Mediterranean spinach pie! This dairy-free spanakopita is packed with fresh spinach, vibrant herbs, and creamy vegan feta cheese, all wrapped in layers of crisp phyllo dough. It’s the perfect comfort food that satisfies without the guilt.
Whether you’re following a vegan diet, are lactose intolerant, or just love delicious healthy Greek food, this dish is a must-try. It’s easy to make, full of flavor, and perfect for meal prepping, dinner parties, or Mediterranean-inspired meals.
What is Vegan Spanakopita?
Traditional spanakopita is a Greek spinach pie made with spinach, feta cheese, and eggs layered in buttery phyllo dough. This vegan version swaps the dairy and eggs for plant-based ingredients without sacrificing flavor or texture. It’s a healthy Mediterranean dish that’s light, flaky, and completely satisfying.
Why You’ll Love This Dairy-Free Spinach Pie:
Golden and Crispy: Perfectly baked phyllo dough gives this vegan pie its irresistible crunch.
Fresh & Flavorful: Loaded with fresh spinach, parsley, dill, garlic, and creamy vegan feta.
Healthy and Nutritious: Packed with vitamins A, C, and iron without the cholesterol of traditional recipes.
Meal Prep Friendly: Make ahead, freeze, or enjoy throughout the week.
Crowd-Pleasing: Even non-vegans love this savory, satisfying Greek classic!
Ingredients for the Best Vegan Spanakopita
Filling:
10 oz (280g) fresh spinach (or use thawed frozen spinach, squeezed dry)
1 large onion, finely chopped
2-3 cloves garlic, minced
1 cup dairy-free feta cheese
1/4 cup chopped parsley
1/4 cup chopped dill
2 tbsp olive oil
Salt & pepper to taste
1 tbsp nutritional yeast (optional, for umami boost)
1 tbsp lemon juice
Phyllo Dough:
1 package vegan phyllo dough (16–20 sheets)
1/4 cup olive oil or melted vegan butter for brushing
How to Make Vegan Spanakopita
1. Make the Spinach Filling
Sauté chopped onion and garlic in olive oil until softened.
Add spinach and cook until wilted. Let cool.
Mix in parsley, dill, lemon juice, nutritional yeast, and crumbled vegan feta.
Season with salt and pepper.
2. Prepare the Phyllo Layers
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Layer 6-8 sheets of phyllo on the tray, brushing each with oil or melted vegan butter.
3. Assemble the Spinach Pie
Spread the filling evenly over the layered phyllo.
Fold the sides and top/bottom to enclose the filling.
Brush the top with more oil or butter.
4. Bake Until Golden
Bake for 30-40 minutes or until golden brown and crispy.
Cool slightly before slicing into squares or triangles.
Pro Tips for Perfect Vegan Spanakopita
Dry your spinach well to prevent soggy filling.
Cover phyllo sheets with a damp towel while working to avoid drying out.
Customize the filling with mushrooms, leeks, or kale for variety.
Freeze before baking for an easy make-ahead meal.
Serving Ideas
Serve your vegan spanakopita as:
A main course with a side of hummus and Greek salad
A party appetizer or holiday platter item
A light lunchbox addition or quick dinner option
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