Vegan Spanakopita
🌱 Vegan Spanakopita 🥧
This Vegan Spanakopita is crispy on the outside and creamy, herby, and packed with spinach on the inside. A simple plant-based filling gets tucked into golden pastry, scored into squares, and baked until flaky. It’s Mediterranean comfort food that looks impressive and comes together more easily than you’d think.
I love serving this warm, straight from the pan. The sesame-topped crust shatters, the spinach filling stays creamy, and every square feels like a little gift. Perfect for dinner, potlucks, or meal prep. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Spanakopita 💚
- 🌱 Completely dairy-free and egg-free
- 🥬 Creamy herby spinach filling
- 🥐 Crisp, golden pastry
- ⏱️ Easier slab method — no folding dozens of triangles
- ✨ Beautiful for sharing
- 🧊 Great leftover or make-ahead dish
The Secret to Great Vegan Spanakopita
The spinach must be squeezed very dry or the pastry will turn soggy. A mix of crumbled tofu (or vegan feta) with lemon, garlic, and dill gives that classic tangy filling. Scoring the pastry before baking makes it easy to cut clean squares after it comes out of the oven.
Frequently Asked Questions ❓
Should I use puff pastry or phyllo? 🥐
This version uses vegan puff pastry, which matches the golden slab in the photos and is much easier. Traditional spanakopita uses layered phyllo. Both work — puff pastry is faster, phyllo is more classic and extra-flaky.
Can I use frozen spinach? 🧊
Yes. Thaw it completely and squeeze out as much liquid as possible before mixing the filling.
How do I store leftovers? 🕒
Refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) so the pastry stays crisp.
🌱 Vegan Spanakopita
Ingredients 🛒
For the Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz (280 g) fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 14 oz (400 g) firm tofu, crumbled (or 1½ cups vegan feta)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh dill or parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of nutmeg
For the Pastry
- 2 sheets vegan puff pastry, thawed
- 2 tablespoons plant milk or olive oil, for brushing
- 1 tablespoon sesame seeds
Instructions 👩🍳
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and cook for 30 seconds.
- Add the spinach and cook until wilted. If using frozen spinach, add it after squeezing it dry. Let the mixture cool, then squeeze out any extra liquid.
- In a bowl, mix the spinach with crumbled tofu, nutritional yeast, lemon juice, dill, salt, pepper, and nutmeg if using.
- Place one puff pastry sheet on the baking sheet. Spread the filling evenly over it, leaving a ½-inch border.
- Top with the second pastry sheet. Press the edges to seal, then crimp with a fork. Score the top into 9 squares without cutting all the way through.
- Brush with plant milk or olive oil and sprinkle with sesame seeds.
- Bake for 30–35 minutes, until deeply golden and puffed. Cool for 10 minutes, then cut along the score lines and serve.
Nutrition
| Nutrient | Per square (1/9) |
|---|---|
| Calories | 245 |
| Protein | 8g |
| Net carbohydrates | 18g |
| Total carbohydrates | 20g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 310mg |
Estimates based on vegan puff pastry, tofu, and spinach. Exact numbers may vary by pastry brand and filling extras.
Notes & Tips 💡
- Squeezing the spinach dry is the most important step for a crisp pastry.
- Vegan feta can replace some or all of the tofu for a tangier filling.
- If using phyllo instead of puff pastry, brush each sheet with oil and layer 6–8 sheets on the bottom and top.
- This reheats beautifully in the oven and also tastes good at room temperature.
This Vegan Spanakopita is crispy, creamy, and full of herby spinach flavor. Mediterranean magic that’s easier than it looks. 🥧🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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