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Vegan Spanakopita

Description

A savory Greek pie filled with spinach, herbs, and vegan feta cheese, encased in flaky phyllo dough.

Cuisine: Greek
Servings: 4

Ingredients

  • 1 package (10 ounces/285g) frozen phyllo dough, thawed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces (280g) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (115g) crumbled vegan feta cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Melted vegan butter, for brushing

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
  3. Add garlic, spinach, feta, dill, parsley, salt, and pepper. Cook until spinach is wilted.
  4. Layer half of the phyllo sheets in the prepared baking dish, brushing each with melted vegan butter.
  5. Spread spinach filling evenly over phyllo.
  6. Top with remaining phyllo sheets, brushing each with butter.
  7. Score the top of the spanakopita into diamond shapes. Bake for 30-35 minutes, or until golden brown and crispy.

Suggested Drinks

Assyrtiko: This dry Greek white wine, known for its crisp acidity and minerality, complements the salty feta and spinach flavors.

Retsina: A Greek white wine flavored with pine resin, its unique aroma and taste pair surprisingly well with the earthy notes of spinach and feta.

Non-Alcoholic Option

Sparkling Lemon-Mint Water: The refreshing citrus and mint flavors cleanse the palate and contrast with the richness of the pastry and filling.