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A square of puff pasty spanakopita on a serving spoon.
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Greek Vegan Spanakopita with Puff Pastry (Easy Spinach Pie)

Make Greek-style vegan spanakopita with puff pastry in just 40 minutes. This recipe has the same savory spinach-and-feta flavors you love. But with less work!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Diet:
Servings: 6 Main Dishes
Calories: 412kcal
Author: Ruth Grindeland

Equipment

  • 1 9x13 baking dish
  • 1 Wooden spoon
  • 1 medium-sized mixing bowl
  • 1 large skillet
  • 1 cutting board
  • 1 chef knife

Ingredients

  • 1 package 2 sheets puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 bunch green onions finely chopped
  • 1 large white onion finely chopped
  • 1 pound (16oz) frozen spinach thawed and drained
  • 10 oz (280g) vegan feta cheese crumbled
  • ¼ cup vegan non-flavored yogurt
  • ¼ cup fresh dill finely chopped
  • ¼ cup fresh parsley finely chopped
  • Salt and pepper to taste
  • 1 tablespoon vegan butter (optional)

Instructions

  • 1 hour before you start, take the box of puff pastry (2 sheets) and frozen spinach out of the freezer. Both need to be thawed before you begin cooking.

Prep

  • Using the bag, your hands, or a cheese cloth, squeeze as much water out of the spinach as possible.
  • Dice the onion, cut the green onions, and finely chop the fresh dill and parsley.
  • This is a good time to pre-heat your oven to 400°F (200°C).

Make the Filling

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and green onions, sautéing until soft, about 5 -7 minutes.
  • Add the spinach to the pan and cook for a few minutes to remove any extra moisture. Remove from the heat and let it cool for five minutes.

Combine the Filling

  • In a large bowl, combine the cooled spinach mixture with crumbled feta, vegan yogurt, dill, parsley, salt, and pepper. Mix until well combined.

Prepare the Puff Pastry

  • On a lightly floured surface, gently roll out the thawed puff pastry sheets. Cut the sheets as necessary to fit into your baking dish.

Step Five: Assemble the Spanakopita

  • Generously butter the bottom and sides of your baking dish.
  • Then, lay the first sheet of puff pastry at the bottom of your baking dish. Spread the spinach and feta filling evenly over the pastry base. Place the second puff pastry sheet on top to cover the filling.
  • Optional step: Brush the top with melted vegan butter for a golden finish.

Step Six: Bake

  • Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and crispy.
  • Let the spanakopita cool for a few minutes before slicing it into squares or triangles.

Notes

Storing and Reheating Instructions

  • Refrigerator: Let the spanakopita cool completely. Then, wrap individual pieces in plastic wrap or store them in an airtight container in the fridge. It’ll stay fresh for up to 3-4 days. Note that the puff pastry will soften.
  • Freezer: You can also freeze spanakopita, either baked or unbaked. For baking, cool it fully, wrap it tightly, and freeze it for up to 2-3 months.
  • Reheat: To reheat, skip the microwave (it’ll make the pastry soggy). For fridge leftovers, bake at 350°F (175°C) for 10-15 minutes until crispy. For frozen, bake directly at 350°F (175°C) for 20-25 minutes if already baked, or follow the original recipe temperature and bake for 30-35 minutes if unbaked.

Nutrition

Calories: 412kcal | Carbohydrates: 27g | Protein: 13g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 702mg | Potassium: 392mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9467IU | Vitamin C: 13mg | Calcium: 363mg | Iron: 3mg