Stuffed
Vegan Spanakopita Recipe
Prep
30 minutes
Cook
20 minutes
Yield
20 -24
Have you ever had that delicious little triangle bite-sized vegan spanakopita your mom made for dinner parties? You know the ones, that look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven!
❤️ Why You’ll Love Vegan Spanakopita
- Easy: Tastes and looks fancy but can be made in only 50-minutes
- Delicious: I love the spinach and creaminess in this vegan spanakopita recipe. So good!
- Classic Recipe: This recipe is inspired by a classic recipe of spanikopita but with some spins that make it special
🍲 Ingredients
Nooch/Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is stocked with a few jars of this stuff from Bob’s Red Mill . Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
👩🍳 How to Make Vegan Spanakopita
- The night before making your spanakopita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and leek, sautéing until caramelized and golden brown.
Stir often to avoid burning.
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.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
🪄 Tips and Tricks
- The mixture is great in vegan spanakopita, Phyllo Rolls, and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consumption
- Always cook your phyllo dough and puff pastry from frozen for the best outcome!is spanakopita vegan?
🗒 Best served with
- Plant-Based Greek Moussaka
- Greek Style Potatoes with Avocado Dip
- Pearl Couscous Greek Salad
👝 How to Store Leftovers
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
🤔 Common Questions
Always check the label, but traditionally, filo does not contain butter or milk.
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline.
I love it on its own, but you can also pair it with a salad, or serve it as a side in replacement of bread for a Greek dinner of souvlaki, veggies, rice, etc.
Tiropita only has cheese in its filling but spanakopita has spinach and feta.
Vegan Spanakopita Recipe
Video
Ingredients1x2x3x
- 1 package phyllo pastry (defrosted if frozen)
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups finely chopped leeks
- 1 ½ cups finely chopped green onion
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast (optional)
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup crumbled feta cheese
- 1 stick butter, melted
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
- In a large pot, heat the olive oil on medium heat for around 30 seconds.
- Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
- After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir and cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Repeat these steps until all of the filling is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Notes
Nutrition
Post A CommentCancel reply
Viral Costco Chicken 🐔
Homemade Doner Kebab Recipe 🍢 (Viral)
Frozen Lemon Ginger Cubes 🍋
Arayes (Middle Eastern Meat-Stuffed Pita)
Vegan Spanakopita Recipe
Ingredients
- 1 package phyllo pastry (defrosted if frozen)
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups finely chopped leeks
- 1 ½ cups finely chopped green onion
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast (optional)
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup crumbled feta cheese
- 1 stick butter, melted
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
- In a large pot, heat the olive oil on medium heat for around 30 seconds.
- Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
- After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir and cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Repeat these steps until all of the filling is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Video
Notes
Nutrition
FoodbyMaria.com
Stuffed
Vegan Spanakopita Recipe
Prep
30 minutes
Cook
20 minutes
Yield
20 -24
Have you ever had that delicious little triangle bite-sized vegan spanakopita your mom made for dinner parties? You know the ones, that look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven!
❤️ Why You’ll Love Vegan Spanakopita
- Easy: Tastes and looks fancy but can be made in only 50-minutes
- Delicious: I love the spinach and creaminess in this vegan spanakopita recipe. So good!
- Classic Recipe: This recipe is inspired by a classic recipe of spanikopita but with some spins that make it special
🍲 Ingredients
Nooch/Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is stocked with a few jars of this stuff from Bob’s Red Mill . Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
👩🍳 How to Make Vegan Spanakopita
- The night before making your spanakopita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and leek, sautéing until caramelized and golden brown.
Stir often to avoid burning.
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.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
🪄 Tips and Tricks
- The mixture is great in vegan spanakopita, Phyllo Rolls, and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consumption
- Always cook your phyllo dough and puff pastry from frozen for the best outcome!is spanakopita vegan?
🗒 Best served with
- Plant-Based Greek Moussaka
- Greek Style Potatoes with Avocado Dip
- Pearl Couscous Greek Salad
👝 How to Store Leftovers
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
🤔 Common Questions
Always check the label, but traditionally, filo does not contain butter or milk.
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline.
I love it on its own, but you can also pair it with a salad, or serve it as a side in replacement of bread for a Greek dinner of souvlaki, veggies, rice, etc.
Tiropita only has cheese in its filling but spanakopita has spinach and feta.
Vegan Spanakopita Recipe
Video
Ingredients1x2x3x
- 1 package phyllo pastry (defrosted if frozen)
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups finely chopped leeks
- 1 ½ cups finely chopped green onion
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast (optional)
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup crumbled feta cheese
- 1 stick butter, melted
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
- In a large pot, heat the olive oil on medium heat for around 30 seconds.
- Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
- After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir and cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Repeat these steps until all of the filling is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Notes
Nutrition
Post A CommentCancel reply
Viral Costco Chicken 🐔
Homemade Doner Kebab Recipe 🍢 (Viral)
Frozen Lemon Ginger Cubes 🍋
Arayes (Middle Eastern Meat-Stuffed Pita)
Stuffed
Vegan Spanakopita Recipe
Prep
30 minutes
Cook
20 minutes
Yield
20 -24
Have you ever had that delicious little triangle bite-sized vegan spanakopita your mom made for dinner parties? You know the ones, that look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven!
❤️ Why You’ll Love Vegan Spanakopita
- Easy: Tastes and looks fancy but can be made in only 50-minutes
- Delicious: I love the spinach and creaminess in this vegan spanakopita recipe. So good!
- Classic Recipe: This recipe is inspired by a classic recipe of spanikopita but with some spins that make it special
🍲 Ingredients
Nooch/Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is stocked with a few jars of this stuff from Bob’s Red Mill . Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
👩🍳 How to Make Vegan Spanakopita
- The night before making your spanakopita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and leek, sautéing until caramelized and golden brown.
Stir often to avoid burning.
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.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
🪄 Tips and Tricks
- The mixture is great in vegan spanakopita, Phyllo Rolls, and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consumption
- Always cook your phyllo dough and puff pastry from frozen for the best outcome!is spanakopita vegan?
🗒 Best served with
- Plant-Based Greek Moussaka
- Greek Style Potatoes with Avocado Dip
- Pearl Couscous Greek Salad
👝 How to Store Leftovers
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
🤔 Common Questions
Always check the label, but traditionally, filo does not contain butter or milk.
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline.
I love it on its own, but you can also pair it with a salad, or serve it as a side in replacement of bread for a Greek dinner of souvlaki, veggies, rice, etc.
Tiropita only has cheese in its filling but spanakopita has spinach and feta.
Vegan Spanakopita Recipe
Video
Ingredients1x2x3x
- 1 package phyllo pastry (defrosted if frozen)
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups finely chopped leeks
- 1 ½ cups finely chopped green onion
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast (optional)
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup crumbled feta cheese
- 1 stick butter, melted
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
- In a large pot, heat the olive oil on medium heat for around 30 seconds.
- Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
- After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir and cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Repeat these steps until all of the filling is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Notes
Nutrition
Post A CommentCancel reply
Viral Costco Chicken 🐔
Homemade Doner Kebab Recipe 🍢 (Viral)
Frozen Lemon Ginger Cubes 🍋
Arayes (Middle Eastern Meat-Stuffed Pita)
Stuffed
Vegan Spanakopita Recipe
Prep
30 minutes
Cook
20 minutes
Yield
20 -24
Have you ever had that delicious little triangle bite-sized vegan spanakopita your mom made for dinner parties? You know the ones, that look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven!
❤️ Why You’ll Love Vegan Spanakopita
- Easy: Tastes and looks fancy but can be made in only 50-minutes
- Delicious: I love the spinach and creaminess in this vegan spanakopita recipe. So good!
- Classic Recipe: This recipe is inspired by a classic recipe of spanikopita but with some spins that make it special
🍲 Ingredients
Nooch/Nutritional Yeast: I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is stocked with a few jars of this stuff from Bob’s Red Mill . Why do I love this stuff, let me tell you:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
👩🍳 How to Make Vegan Spanakopita
- The night before making your spanakopita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and leek, sautéing until caramelized and golden brown.
Stir often to avoid burning.
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.
Cook for around 2 minutes or until wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
Once the spinach is ready, stir in the feta, and remove from heat to cook for around 10 minutes.
Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
It is best to keep your phyllo dough moist, so I suggest laying it out flat and then covering it with a damp cloth.
Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.
Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tbsp. of the spanakopita filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
Next complete a diagonal fold towards one side, to begin a triangle formation.
Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
🪄 Tips and Tricks
- The mixture is great in vegan spanakopita, Phyllo Rolls, and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consumption
- Always cook your phyllo dough and puff pastry from frozen for the best outcome!is spanakopita vegan?
🗒 Best served with
- Plant-Based Greek Moussaka
- Greek Style Potatoes with Avocado Dip
- Pearl Couscous Greek Salad
👝 How to Store Leftovers
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
🤔 Common Questions
Always check the label, but traditionally, filo does not contain butter or milk.
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline.
I love it on its own, but you can also pair it with a salad, or serve it as a side in replacement of bread for a Greek dinner of souvlaki, veggies, rice, etc.
Tiropita only has cheese in its filling but spanakopita has spinach and feta.
Vegan Spanakopita Recipe
Video
Ingredients1x2x3x
- 1 package phyllo pastry (defrosted if frozen)
- 2 tbsp olive oil
- 1 medium white onion finely chopped
- 2 ½ cups finely chopped leeks
- 1 ½ cups finely chopped green onion
- Season to taste
- 1 cup fresh dill
- 1 cup fresh parsley
- ½ cup fresh mint
- ¼ cup nutritional yeast (optional)
- 2 tbsp vegetable stock paste
- 900 g fresh spinach
- 1 cup crumbled feta cheese
- 1 stick butter, melted
- 1 cup Easy Greek Tzatziki Sauce
Instructions
- The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
- In a large pot, heat the olive oil on medium heat for around 30 seconds.
- Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
- After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste.
- Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir and cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
- Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
- Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
- It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
- Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
- Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
- Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
- Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
- Roll the phyllo dough directly over the filling to fully cover it.
- Next complete a diagonal fold towards one side, to begin a triangle formation.
- Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
- Arrange onto the baking tray and lightly brush with the melted butter.
- Repeat these steps until all of the filling is used.
- Bake for 20 – 25 minutes, until golden brown and crisp.
- Serve with tzatziki! ENJOY!!
Notes
Nutrition
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