Puff Pastry Spanakopita (Easy Vegan Spinach Pie)

A square of puff pasty spanakopita on a serving spoon.

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Puff Pastry Spanakopita (Easy Vegan Spinach Pie)

Puff pastry spanakopita is an easy twist on the traditional Greek spinach pie. Instead of layering and buttering individual sheets of phyllo dough, my version uses rich and flaky puff pastry. This vegan version is made with spinach, dill, vegan feta cheese, and plant-based yogurt filling. It has all the savory flavors I love in spanakopita with much less hands-on work.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Diet:

Servings: Main Courses

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 sliced
1 large yellow onion, diced
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 or olive oil for greasing the dish

Instructions

Prep: Preheat your oven to 400°F (200°C). Squeeze as much water out of the spinach as possible. You want the spinach to be as dry as possible so that the pastry becomes flaky instead of soggy.
Prepare the Vegetables: Next, dice the yellow onion. Slice the green onions, including the green parts. Finely chop the fresh dill and parsley.
Sauté the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil starts to shimmer, add the yellow onion and sauté for 4 to 5 minutes. Add the green onions and continue cooking for 1 to 2 minutes, until the yellow onions are soft and lightly golden.
Add the Spinach: Add the spinach to the pan and cook for 3 to 5 minutes to remove any extra moisture. Remove from the heat and let it cool.
Combine the Filling: In a large bowl, combine the cooled spinach mixture with crumbled vegan feta, vegan yogurt, dill, and parsley. Mix until well combined. Taste and add salt and pepper as needed.
Prepare the Puff Pastry: On a lightly floured surface, gently roll out the thawed but still cold puff pastry sheets. Be gentle while rolling the sheets out.
Assemble the Spanakopita: Generously grease a 9×13 baking dish with vegan butter or olive oil. If using a different size dish, cut the sheets as needed to fit into your baking dish. Lay the first of the two puff pastry sheets on the bottom of your baking dish, pressing the pastry into the corners. Spread the spinach and feta filling evenly over the puff pastry base. Place the second puff pastry sheet over the filling to completely cover it.
Bake, Cool, and Cut: Place the dish on the center rack of your oven and bake for 25 to 30 minutes. You are done when the puff pastry is deep golden-brown and has crispy edges. Let the spanakopita cool for 15 minutes before cutting it into squares or triangles.

Notes

This recipe can make 6 main courses or 8 to 10 appetizers.

Storing and Reheating Instructions

Refrigerator Instructions: Let the spanakopita cool completely. Then, wrap the serving dish in plastic wrap or store it in an airtight container in the fridge. The spanakopita will stay fresh for up to 4 days. Note that the puff pastry will soften. To reheat, skip the microwave (it’ll make the pastry soggy) and reheat spanakopita in the oven. For leftovers that have been refrigerated, bake at 350°F (175°C) for 10 to 15 minutes until crispy.

Freezer Instructions for Unbaked Spanakopita: Follow the instructions through the assembly stage. Then, tightly wrap the baking dish in plastic wrap and freeze it for up to three months. When you're ready to bake, preheat the oven to 375°F (190°C) and bake the frozen spanakopita for one hour.

Freezer Instructions for Baked Spanakopita: Cut the spanakopita into servings and let it cool to room temperature. Store it in an airtight container and freeze for up to three months. If you are stacking portions, lay a sheet of wax or parchment paper between each layer to prevent them from sticking together. When you're ready, preheat the oven to 375°F (190°C) and bake the frozen servings for 15 to 20 minutes.

Nutrition