Vegan Spanakopita Recipe Easy and Delicious Guide

Spanakopita is a beloved Greek pastry traditionally filled with spinach and feta cheese wrapped in crispy phyllo dough. But what if you follow a plant-based lifestyle or want to enjoy a lighter, dairy-free version?

This vegan spanakopita recipe is your answer! It captures all the savory, herbaceous flavors of the classic while using wholesome plant-based ingredients that everyone can enjoy.

The crispy layers of phyllo envelop a delicious filling of spinach, tofu, fresh herbs, and a hint of lemon zest for brightness.

This recipe is perfect for a comforting appetizer, a satisfying lunch, or an elegant party snack. Whether you’re a vegan, vegetarian, or simply looking to reduce dairy intake, this dish will delight your taste buds and impress your guests.

Plus, it’s surprisingly easy to prepare, making it a fantastic option for weekend cooking or special occasions. Ready to bring a slice of Greece to your kitchen?

Let’s dive in!

Why You’ll Love This Recipe

Vegan spanakopita offers all the charm of a traditional Greek classic without any animal products. Here are a few reasons why this recipe stands out:

• Rich, creamy filling: Silken tofu replaces feta cheese to create a smooth, protein-packed base that mimics the original texture and taste.
• Fresh herbs and spinach: Bursting with vibrant flavors from dill, parsley, and lemon zest for a bright, savory experience.
• Crispy, golden phyllo: The delicate layers bake up perfectly crisp, providing the signature crunch that makes spanakopita so irresistible.
• Healthy and nutritious: Packed with iron, fiber, and plant-based protein while being low in saturated fat.
• Easy to customize: Adapt the filling with your favorite greens or add vegan cheeses for a twist.

If you love Mediterranean flavors and want to explore more vegan recipes, check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals and Recipes with Spinach Vegetarian: Easy & Delicious Ideas.

Ingredients

• 1 lb (450g) fresh spinach, washed and chopped
• 14 oz (400g) firm silken tofu, drained
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1/4 cup olive oil, plus extra for brushing
• 1/4 cup all-purpose flour or chickpea flour (to help bind)
• Salt and freshly ground black pepper, to taste
• 1 package phyllo dough (about 16 sheets), thawed

Equipment

• Large sauté pan
• Mixing bowl
• Food processor or blender
• 9×13 inch baking dish
• Pastry brush
• Sharp knife and cutting board
• Measuring cups and spoons
• Clean kitchen towel or plastic wrap (to cover phyllo sheets)

Instructions

1. Prepare the spinach: Heat a large sauté pan over medium heat. Add one tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the spinach: Add the chopped spinach to the pan in batches, stirring frequently until all the spinach is wilted and any excess moisture has evaporated. This should take about 7-10 minutes. Remove from heat and let cool slightly.
3. Make the tofu filling: In a food processor or blender, combine the silken tofu, lemon juice, lemon zest, nutritional yeast (if using), and flour. Blend until smooth and creamy. Transfer to a mixing bowl.
4. Mix filling ingredients: Add the cooled spinach mixture, fresh dill, parsley, salt, and pepper to the tofu mixture. Stir well to combine. Taste and adjust seasoning if necessary.
5. Prepare the phyllo dough: Preheat your oven to 350°F (175°C). Lightly grease your baking dish with olive oil. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying out.
6. Layer the phyllo: Place one sheet of phyllo dough in the baking dish and brush lightly with olive oil. Repeat this process, layering and brushing each sheet, until you have about 6-8 layers.
7. Add the filling: Spread the spinach-tofu filling evenly over the phyllo layers in the baking dish.
8. Top with remaining phyllo: Layer the remaining phyllo sheets over the filling, brushing each sheet with olive oil as you go, just like before. Aim for 6-8 layers on top as well.
9. Score and bake: Using a sharp knife, gently score the top layers of phyllo into squares or diamonds to make cutting easier after baking. Bake for 40-45 minutes or until the top is golden brown and crisp.
10. Cool and serve: Remove from the oven and allow the spanakopita to cool for 10-15 minutes before slicing and serving. This helps the filling set and makes it easier to serve.

Tips & Variations

“To keep your phyllo dough from drying out, always keep it covered with a damp kitchen towel while working.”

Feel free to experiment with the filling to suit your taste or dietary needs:

• Greens: Substitute or mix spinach with kale, chard, or beet greens for added texture and nutrition. See our Vegetarian Swiss Chard Recipes for Healthy Meals for inspiration.
• Cheese alternatives: Add crumbled vegan feta or cashew cheese if you want a creamier, tangier filling.
• Herbs: Add fresh mint or oregano for a different herbaceous twist.
• Phyllo alternatives: For a quicker option, use puff pastry sheets, though the texture will differ.
• Make it gluten-free: Use gluten-free phyllo sheets if available, or try layering thin gluten-free tortillas brushed with oil.

Nutrition Facts

Note: Nutrition facts are approximate and will vary based on ingredient brands and serving sizes.

Serving Suggestions

This vegan spanakopita pairs wonderfully with a variety of sides and accompaniments:

• Serve warm with a squeeze of fresh lemon juice on top for extra brightness.
• Pair with a crisp Greek salad or a light cucumber-yogurt dip made with vegan yogurt.
• Enjoy alongside roasted Mediterranean vegetables or a simple tomato salad.
• Make it part of a mezze platter with hummus, olives, and pita bread for a festive spread.

For complementary vegan Mediterranean dishes, try our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals or add a creamy touch with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Conclusion

Making vegan spanakopita at home is a rewarding way to enjoy a traditional Greek favorite with a compassionate twist. This recipe brings together fresh spinach, fragrant herbs, and a creamy tofu filling wrapped in crispy phyllo pastry, creating a dish that’s both comforting and nutritious.

Whether you’re cooking for family, hosting friends, or simply treating yourself, this spanakopita will impress with its flavors and flaky texture.

What’s more, it’s versatile and easy to customize, allowing you to experiment with different greens or vegan cheeses to suit your palate. Cooking plant-based meals like this not only supports a healthy lifestyle but also introduces you to a world of delicious, global cuisines.

Don’t forget to explore more exciting plant-based recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the wonderfully soft Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy cooking and enjoy your vegan spanakopita adventure!

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