Vegan spinach pie is a delightful dish that combines the freshness of spinach with a flaky crust and a savory filling—all without any animal products. Whether you’re a vegan or simply looking to enjoy a healthier, plant-based meal, these recipes are sure to please your palate.
Spinach pie is incredibly versatile, perfect for a light lunch, a satisfying snack, or even a main course. Plus, it’s packed with nutrients like iron, vitamins, and fiber, making it as nourishing as it is delicious.
In this post, we’ll explore the best vegan spinach pie recipes that are simple to prepare, full of flavor, and guaranteed to impress your family and friends.
From classic Mediterranean-style pies using phyllo dough to richer, creamier versions with tofu or cashew cheese, these recipes offer something for every taste. You’ll find easy-to-follow instructions, helpful tips, and even some variations to customize your pie.
Ready to bake a scrumptious vegan spinach pie? Let’s dive in and discover your new favorite recipe!
Why You’ll Love This Recipe
These vegan spinach pie recipes are not only delicious but also incredibly nutritious and easy to make. They feature fresh spinach combined with flavorful herbs and plant-based cheeses or tofu for that perfect creamy texture.
The use of vegan phyllo or puff pastry ensures a crisp, golden crust that complements the tender filling perfectly.
Another reason to love these recipes is their versatility. Whether you want a quick snack, a party appetizer, or a wholesome meal, spinach pie fits the bill.
Plus, these pies freeze well, so you can prepare them ahead of time and enjoy them later.
Health benefits, ease of preparation, and taste make these recipes a must-try for anyone looking to embrace plant-based cooking without sacrificing flavor.
Ingredients
- Fresh spinach: 16 oz (about 450g), rinsed and chopped
- Vegan phyllo dough: 1 package (usually about 12 sheets)
- Firm tofu: 14 oz (400g), crumbled (or vegan ricotta/cashew cheese)
- Olive oil: 1/4 cup for brushing
- Onion: 1 medium, finely chopped
- Garlic cloves: 3, minced
- Fresh dill: 2 tbsp, chopped
- Fresh parsley: 2 tbsp, chopped
- Lemon juice: 1 tbsp
- Nutritional yeast: 1/4 cup (optional, for cheesy flavor)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Plant-based milk: 1/4 cup (unsweetened soy, almond, or oat milk)
Equipment
- Baking dish or pie pan (9-inch round or 8×8 inch square works well)
- Large skillet or frying pan
- Mixing bowls
- Spatula or wooden spoon
- Brush for olive oil
- Knife and cutting board
- Colander (for rinsing spinach)
- Measuring cups and spoons
Instructions
- Prepare the spinach: Heat a large skillet over medium heat. Add a splash of olive oil and sauté the chopped onion until translucent, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the fresh spinach to the skillet in batches, stirring until wilted. This should take about 5-7 minutes. Remove from heat and transfer to a colander to drain any excess liquid. Press gently with a spoon or paper towels to remove as much moisture as possible.
- In a large mixing bowl, crumble the firm tofu with your hands or a fork until it resembles ricotta cheese. Add the drained spinach mixture, chopped dill, parsley, lemon juice, nutritional yeast, salt, pepper, nutmeg, and plant-based milk. Mix well until combined.
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with olive oil.
- Prepare the phyllo dough: Lay one sheet of phyllo dough in the baking dish and brush it lightly with olive oil. Repeat this process layering about 6 sheets, brushing each with oil to ensure crispness.
- Add the filling: Spread the spinach and tofu mixture evenly over the layered phyllo sheets.
- Top the filling: Layer the remaining phyllo sheets on top, again brushing each with olive oil. Use about 6 sheets on top as well, making sure the top layer is well oiled to get that golden finish.
- Score the pie: Using a sharp knife, gently score the top layers of phyllo into square or diamond shapes. This will make it easier to cut after baking.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and crisp.
- Cool and serve: Let the pie cool for about 10 minutes before slicing and serving. This helps the filling set and makes cutting easier.
Tips & Variations
“Make sure to squeeze out as much moisture from the spinach as possible to avoid a soggy crust.”
- Cashew cheese alternative: Soak 1 cup of raw cashews in hot water for 20 minutes, drain, then blend with 2 tbsp lemon juice, 1 garlic clove, salt, and a splash of plant milk for a creamy filling substitute.
- Gluten-free option: Use gluten-free phyllo dough or substitute with a gluten-free puff pastry.
- Add mushrooms or artichokes: Sauté 1 cup of sliced mushrooms or chopped artichokes with the onions to enhance flavor and texture.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.
- Make it vegan and nut-free: Stick to tofu and nutritional yeast instead of cashew cheese to avoid nuts.
Nutrition Facts
| Nutrient | Per Serving (1/8 pie) |
|---|---|
| Calories | 210 |
| Protein | 10g |
| Fat | 12g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Sugar | 2g |
| Iron | 3.5mg (20% DV) |
| Calcium | 120mg (10% DV) |
Serving Suggestions
Serve your vegan spinach pie warm or at room temperature with a crisp, fresh salad for a light and balanced meal. A simple cucumber and tomato salad dressed with lemon and olive oil complements the flavors beautifully.
For a heartier meal, pair the pie with a bowl of soup such as a Clam Chowder San Francisco Recipe or a vegan-friendly stew.
For dessert after your savory pie, indulge in a Cinnamon Pecan Ice Cream Recipe or a slice of Chocolate Heaven Cake Recipe to round out your meal.
Conclusion
Vegan spinach pie is a wonderful way to enjoy a classic savory dish with a plant-based twist. These recipes offer a perfect balance of flavors and textures, from the flaky, golden crust to the creamy, herb-infused spinach filling.
Whether you’re cooking for vegans or just want to add more greens to your diet, this pie is sure to satisfy.
With simple ingredients and straightforward steps, anyone can make a delicious vegan spinach pie at home. Remember the tips to keep your pie crisp and flavorful, and don’t hesitate to try variations that suit your taste.
Happy baking, and enjoy your wholesome, tasty creation!
📖 Recipe Card: Best Vegan Spinach Pie
Description: A delicious and savory vegan spinach pie made with tofu and fresh spinach. Perfect as a healthy appetizer or main dish.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz fresh spinach, washed and chopped
- 14 oz firm tofu, crumbled
- 1/4 cup nutritional yeast
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1 sheet vegan phyllo dough or puff pastry
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until translucent.
- Add chopped spinach and cook until wilted.
- In a bowl, combine crumbled tofu, nutritional yeast, dill, parsley, salt, pepper, and lemon juice.
- Mix the spinach mixture with the tofu mixture.
- Line a baking dish with phyllo dough, layering carefully and brushing with olive oil between layers.
- Spread the spinach and tofu filling evenly over the dough.
- Cover with remaining phyllo sheets, brushing each layer with olive oil.
- Bake for 35-40 minutes, until golden brown.
- Let cool slightly before slicing and serving.
Nutrition: Calories: 220 kcal | Protein: 15 g | Fat: 12 g | Carbs: 14 g
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