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 while they are still in their packaging. Either store them overnight in the refrigerator or place them on your countertop one hour before you start.
Prepare the spinach: Squeeze as much water out of the spinach 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 cheese cloth 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. You want the onions to be a slightly golden color. 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 together and add salt and pepper as desired.
Prepare the Phyllo dough: Melt the butter in the microwave. I recommend lowering the power level to 50% and melting in 20-30 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 a layer of melted butter.
Assemble: Lay the first sheet of phyllo and, using a pastry brush, lightly brush the sheet with melted butter. Repeat this until you have buttered half the sheets (usually between 8 and 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 layer of phyllo and brush with butter. Repeat this until all the remaining sheets are buttered and stacked on top of each other.
Score and bake: Use a sharp knife to score the top layers. Be sure not to cut all the way through. Cut 12 pieces if you are serving it as a main dish or 24 if you are serving it as an appetizer or part of a Mediterranean mezze. Bake for 40-45 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 the best results, thaw frozen phyllo dough overnight in the refrigerator while it is 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 approximately 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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