Vegan Spanakopita

What is Spanakopita?

Spanakopita is a Greek spinach pie made with flaky phyllo dough and a savory filling, usually spinach, feta, and herbs. It’s incredibly versatile, served as a main, side, or part of a mezze spread.

In this dairy-free spanakopita, I use simple, wholesome ingredients to create a bold, briny flavor. You can also switch up the greens and herbs for seasonal variations. Spanakopita can be baked as a large pie or folded into hand-held triangles. Either way, it delivers a crispy, golden crust with a deeply flavorful filling. 

History of Spanakopita

Various versions of pita, the Greek word for “pie,” have been enjoyed in Greece for centuries. Spanakopita is thought to have originated in the northern part of Greece. The spinach and feta cheese filling was likely influenced by the Ottoman Empire. 

At that time, pies were popular because they traveled well. Additionally, fillings could be made with whatever was available, whether savory or sweet. Crusts were made from a combination of barley, millet, oat, or rye flours. More modern versions are made with lighter phyllo dough. The word phyllo comes from the Greek word φύλλο (f´yllo), meaning “leaf,” a lovely descriptor of the thin, crispy signature qualities of the dough. 

Traditionally, home cooks made spanakopita with whatever greens were freshest and most abundant, including wild greens. However, over time, spinach became the most popular green of choice. But even today, in Greece, you’ll find these types of pies made with whatever greens are growing fresh in the garden. And they are almost always made with homemade phyllo dough, rather than the pre-made dough found in grocery stores.

Recipe Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details! 

• Extra Virgin Olive Oil – This is a staple ingredient in spanakopita, adding omega fats, a rich flavor, and contributing to the crisp, golden crust. Make sure to choose a high-quality olive oil that you enjoy the taste of on its own. 
• Herbs and Veggies – Yellow onion, chopped frozen spinach (thaw and drain any excess liquid to prevent a soggy texture), green onions, flat leaf parsley, and fresh dill form the bulk of the filling. Then, I inclue Aleppo pepper for extra depth, adding slightly fruity, smoky notes. 
• Pine Nuts – These add richness to the filling. 
• Nutritional Yeast – This is my secret to replicating the delicious cheesy flavor classic spanakopita is known for, without the need for dairy. 
• Lemon Juice – Freshly squeezed lemon juice is best. The acidity balances some of the richness of the fats, creating a bright, well-rounded taste. 
• Coconut Aminos – This adds a salty, briny flavor you get with real cheese. If you don’t need to keep this vegan spanakopita recipe gluten-free, you can substitute soy sauce instead. I recommend using low-sodium varieties so that you have better control over the flavor! 
• Cornstarch – A thickener, this helps the filling hold together, though it is still a little crumblier than traditional recipes. 
• Phyllo Dough Sheets – I use pre-made frozen phyllo dough (also known as phyllo pastry or filo pastry) to keep this recipe quick and easy. Just make sure to completely thaw and drain it before you begin. Otherwise, your spanakopita is likely to become soggy. 

How to Make the Best Vegan Spanakopita Recipe

1. Sauté. Heat olive oil in a sauté pan over medium heat, and cook the onion until tender. Then, transfer the onions to a bowl. 
2. Combine. Add more oil to the onions along with the other filling ingredients, and mix to combine. Set aside to cool. 
3. Prepare the dough. Lay thawed phyllo sheets on a flat surface, and cover them with a damp tea towel. This keeps it soft and pliable while you work! Trim the dough as needed so it fits into the bottom of an oiled baking dish. 
4. Layer. Working with one sheet at a time, lay a sheet of phyllo dough in the bottom of an oiled baking dish, letting it come up the sides. Repeat, layering 8 sheets at a time. Brush each sheet with oil, and repeat until you have eight stacked sheets. 
5. Add the filling. Spread the spinach mixture over the phyllo dough, and repeat, stacking more dough on top for a crust. Then, top the dough with oil to create a crisp, golden crust. 
6. Bake. Score the top of the crust, and transfer the dish to a preheated oven, baking until the spanakopita is golden brown. 
7. Serve. Set aside to cool slightly. Then cut and enjoy warm. 

Tori’s Tips for  Success

• Drain the spinach thoroughly. Make sure to press the thawed spinach firmly in a colander to drain excess moisture and prevent soggy layers. 
• Double-check ingredient labels. All of the ingredients in this recipe are naturally vegan, but I recommend double-checking any packaged ingredient labels just to make sure. 
• Swap the greens. Replace the spinach with leeks, kale, or wild greens, and vary the herbs to suit your taste preferences.