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4.6 from 123 votes

Vegan Spanakopita Recipe

This vegan spanakopita is easy-to-make and the perfect vegan spin to a classic Greek Spinach Pie recipe we all love.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 20 -24
Calories: 92 kcal
Course: Appetizer
Cuisine: Vegan

Ingredients

  • 2 tbsp olive oil
  • 1 medium white onion finely chopped
  • 2 ½ cups leek finely chopped
  • 1 ½ cups green onion finely chopped
  • season to taste
  • 1 cup fresh dill
  • 1 cup fresh parsley
  • ½ cup fresh mint
  • ¼ cup nutritional yeast
  • 2 tbsp vegetable stock paste
  • 900 g fresh spinach
  • 1 cup vegan feta
  • 1 packet vegan phyllo
  • 1 cup Easy Greek Tzatziki Sauce

Instructions

    Cup of Yum
  1. The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.
  2. In a large pot, heat your olive oil on medium heat for around 30 seconds. 
  3. Add the onions and leek, sautéing until caramelized and golden brown.
  4. Stir often to avoid burning.
  5. After about 10 minutes, your onions and leeks will be ready. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings, and vegetable stock paste. 
  6. Cook for around 2 minutes or until wilted considerably. 
  7. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
  8. Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
  9. Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
  10. Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
  11. It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
  12. Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient. 
  13. Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets, 3 layers total.
  14. Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
  15. Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
  16. Roll the phyllo dough directly over the filling to fully cover it.
  17. Next complete a diagonal fold towards one side, to begin a triangle formation.
  18. Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
  19. Arrange onto the baking tray and lightly brush with the melted butter.
  20. Complete these steps until all of the fillings is used.
  21. Bake for 20 – 25 minutes, until golden brown and crisp.
  22. Serve with tzatziki! ENJOY!!

Notes

  • Mixture is great in Spanakopita, Phyllo Rolls and Calzones.  Can be made ahead of time and frozen.  Lasts up to one week in the fridge before consuming.
  • Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
  • TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!

Nutrition Information

Serving 15 Calories 92kcal (5%) Carbohydrates 9.7g (3%) Protein 5.1g (10%) Fat 4.6g (7%) Saturated Fat 1.9g (10%) Polyunsaturated Fat 0.4g Cholesterol 8.9mg (3%) Sodium 195mg (8%) Fiber 2.7g (11%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 20-24

Amount Per Serving

Calories 92

% Daily Value*

Serving 15
Calories 92kcal 5%
Carbohydrates 9.7g 3%
Protein 5.1g 10%
Fat 4.6g 7%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 0.4g 2%
Cholesterol 8.9mg 3%
Sodium 195mg 8%
Fiber 2.7g 11%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.