Vegan Spanakopita (Crispy Phyllo Greek Spinach Pie)

Squares of baked vegan spanakopita stacked on top of each other.

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Vegan Spanakopita (Crispy Phyllo Greek Spinach Pie)

Vegan spanakopita is a crisp Greek spinach pie made with layers of flaky phyllo dough and a savory filling of spinach, fresh herbs, onions, and creamy vegan feta. Serve it as a main dish, appetizer, or part of a Mediterranean mezze.

Prep Time45

Cook Time1

Total Time1 45

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Diet: Vegan, Vegetarian

Servings: Main Courses

Calories: 281kcal

Author: Ruth Grindeland

Equipment

1 9x13 baking dish
1 large skillet
1 pastry brush

Ingredients

1 package phyllo dough, thawed
½ cup melted vegan butter
1 tablespoon olive oil
1 bunch green onions, finely chopped
1 large white onion, finely chopped
1 pound frozen spinach, thawed and well-drained
10 oz vegan feta cheese, crumbled
¼ cup plain unsweetened vegan yogurt
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
Salt and pepper, to taste

Instructions

One hour before you start: Thaw the spinach and phyllo dough in their packaging. Store them in the refrigerator overnight or on the countertop one hour before you start.
Prepare the spinach: Squeeze as much water as you can. I recommend squeezing the spinach in the packaging or in your hands. Then, once you think you are done, place the spinach in a tea towel or cheesecloth and wring it dry. Your goal is to get as much water out of the spinach as possible.
Cook the onions and spinach: First, preheat your oven to 375°F (190°C). Then heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the diced onions and stir only occasionally. Cook the onions until slightly golden. Add the spinach and cook for a few minutes to remove any remaining water. Move to a bowl and let cool for five minutes.
Make the filling: Once the spinach-onion mixture has cooled, add the vegan feta, dill, flat-leaf parsley, green onions, and plant-based yogurt. Mix, then add salt and pepper as desired.
Prepare the Phyllo dough: Microwave the butter until melted. I recommend setting the power level to 50% and melting in 20- to 30-second intervals until the butter is 80% melted. The remaining heat will melt the other 20%. Remove the phyllo dough from its packaging, gently roll it out, and place a slightly moist towel on top. Brush a 9×13-inch baking dish with melted butter.
Assemble: Lay the first phyllo sheet and lightly brush it with melted butter using a pastry brush. Repeat this until you have buttered half the sheets (usually between 8 to 10 sheets, depending on the brand). Spread the spinach layer evenly over the buttered phyllo dough layers. Use a spatula to smooth it to the edges. Add another phyllo layer and brush with butter. Repeat until all the sheets are buttered and stacked.
Score and bake: Use a sharp knife to score the top layers. Be sure not to cut all the way through. Cut into 12 pieces for a main dish, or 24 pieces as an appetizer. Bake for 40 to 45 minutes, rotating the pan 180 degrees halfway through. Keep baking until the top is a deep golden color and the edges are crispy.
Rest and serve: Let the spanakopita rest for 15 minutes before cutting all the way through.

Notes

Thaw the phyllo properly: For best results, thaw frozen phyllo dough overnight in the refrigerator, still sealed in its original packaging. Bring it to room temperature before unrolling it.
Keep the phyllo covered: Phyllo dough dries out quickly. Keep the unused sheets covered with a barely damp kitchen towel while assembling the spanakopita.
Drain the spinach thoroughly: Removing as much liquid as possible is essential for a crisp crust. After squeezing the spinach by hand, wring it out in a clean tea towel or cheesecloth.
Check the filling before adding salt: Vegan feta varies considerably in saltiness. Taste the finished filling before adding additional salt.
Do not oversaturate the phyllo: Brush each sheet lightly with melted vegan butter. Too much butter can make the bottom heavy or greasy instead of crisp.
Phyllo sheet counts vary: Use half of the sheets for the bottom and the remaining sheets for the top. The exact number will depend on the brand and package size.
Score before baking: Score only through the top layers of phyllo. This makes the spanakopita easier to cut after baking without crushing the crisp pastry.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F (175°C) oven or toaster oven until warmed through and crisp. The microwave will soften the phyllo.
Freezing: Assemble and score the spanakopita, then freeze it unbaked. Wrap the pan tightly and freeze for up to 2 months. Bake from frozen, adding 15 to 25 minutes to the baking time.

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