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World’s Best Greek Vegan Spanakopita: A Delicious Twist on a Classic
Spanakopita, the beloved Greek spinach pie, is a savory pastry that traditionally combines flaky phyllo dough with spinach, feta cheese, and herbs. But what if you want to enjoy this iconic dish without dairy or eggs? Enter the World’s Best Greek Vegan Spanakopita—a plant-based version that doesn’t compromise on flavor, texture, or that irresistible golden crispiness.
Whether you’re vegan, dairy-free, or simply curious about healthier, lighter alternatives, this recipe brings the authentic taste of Greece straight to your table with a compassionate twist. It’s perfect as an appetizer, snack, or light meal, and sure to impress friends and family alike.
Why This Vegan Spanakopita Stands Out
- 100% plant-based: No dairy or eggs, but all the savory goodness you crave.
- Bursting with flavor: Fresh spinach, herbs, garlic, and tangy vegan cheese alternatives.
- Flaky and crispy: Phyllo dough brushed with olive oil gives that perfect golden finish.
- Nutritious and satisfying: Packed with greens and wholesome ingredients.
Ingredients
- 1 lb fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh dill, chopped (or 2 tbsp dried dill)
- 1/4 cup fresh parsley, chopped
- 1 cup firm tofu, crumbled (or vegan feta cheese alternative)
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/4 cup olive oil (plus extra for brushing phyllo)
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 package phyllo dough (usually about 16 sheets), thawed
Instructions
1. Prepare the Spinach Filling:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and garlic, sauté until soft and translucent. Add the chopped spinach in batches, cooking until wilted and any excess liquid evaporates. Remove from heat and let cool slightly.
2. Mix the Filling:
In a large bowl, combine the cooked spinach mixture with crumbled tofu (or vegan feta), nutritional yeast, fresh herbs, lemon juice, salt, and pepper. Stir until well combined.
3. Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a baking dish or line with parchment paper.
4. Assemble the Spanakopita:
Lay one sheet of phyllo dough in the dish, brushing lightly with olive oil. Repeat layering about 6–8 sheets, brushing each with oil. Spread the spinach filling evenly over the phyllo base. Cover with another 6–8 phyllo sheets, again brushing each with olive oil. Tuck in the edges to seal the filling.
5. Bake:
Using a sharp knife, score the top layer of phyllo into squares or triangles to make slicing easier after baking. Bake for 30–40 minutes, or until the phyllo is crisp and golden brown.
