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Vegan Spanakopita – Greek Spinach Pie

Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me.

Vegan Spanakopita – Greek Spinach Pie

This Recipe is :


Cook Time



  • 12 sheets phyllo dough
  • 1 cup onion, diced
  • 1 cup green onions, chopped
  • 4 cloves garlic, minced
  • 1 (15) oz can no or low sodium garbanzo beans, drained and mashed
  • 2 (10) oz packages frozen cut spinach, thawed
  • 2 tbsp nutritional yeast
  • ⅓ cup kalamata olives, chopped
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh parsley, minced
  • Black pepper, to taste

For the Flaxseed Mixture

  • 4 tbsp lemon juice
  • 2 tbsp pure maple syrup
  • 2 tbsp flax seed meal


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9×9 inch square baking pan with cooking spray.
  2. Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
  3. Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
  4. Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
  5. Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.


Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.






Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.



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16 comments on “Vegan Spanakopita – Greek Spinach Pie”

Click to add comment
Angie Limogiannis
1 Years Ago

Will definetly make it for you!

Tania Mercoucheff-Miller
1 Years Ago

Kale instead of spinach?

Laura Schleifer
1 Years Ago

There's nothing wrong with olive oil.

Aleksandar Dimoski
22 Apr 2014

Actually, everything\'s wrong with it. Not just it, but any oil in particular, I don\'t care if it\'s cold pressed, organic, home made or whatever. It\'s all toxic poison, 100% fat, no vitamins, minerals, fiber, water, carbohydrates, protein, pure 100% fat. Unnatural, disease causing substance.

Do your own research, don\'t listen to me:





11 Nov 2014

Calm down tin man..

11 Nov 2014

My comment was meant for Alek :)

Jami Lee
1 Years Ago

my favorite!

Stephanie Rondon
1 Years Ago

Yum! I loved this pre-vegan lol

Kyránna Limos
1 Years Ago

Eva Limogiannis Dounias Angie Limogiannis You should both try this so I can eat it. Thanks :)

Ann Seigel
1 Years Ago


Mallory Dobine
1 Years Ago

Eddie Jiminez

Lisa Afonso
1 Years Ago

Matt Silec

Natalie Allsopp
1 Years Ago

Elsa Grant and Christina Baker one for you to try x x x


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