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Vegan Spanakopita

Pies are a tradition here in Greece and there are hundreds different pie recipes. Spanakopita is probably the most popular pie and there are many variations of it as well. This is my favorite vegan version, with rice instead of feta cheese. Most recipes call for boiled or sauteed spinach but I prefer to use it raw.

Vegan Spanakopita

This Recipe is :



Phyllo Dough

  • 3 cups all purpose flour
  • 1/3 cup olive oil
  • salt
  • lukewarm water enough to make a pliable dough


  • 1/2 kg/1 pound spinach
  • 4 spring onions
  • 1 leek
  • 1 bunch dill
  • 1/4 cup rice
  • 2 Tbsp olive oil
  • 1 tsp salt


  1. Place all the dough ingredients in a big mixing bowl and knead well for about 10 minutes.
  2. Divide the dough in 4 equal size balls
  3. Cover them with plastic wrap and let them rest for an hour
  4. Finely chop and wash the spinach, onions, leek and dill. Drain them well, add the olive oil and salt and massage them for at least 5 minutes.
  5. Press the mixture with your hands to remove the excess water
  6. Flour a surface and using a wooden rolling pin open each dough ball into flat circles (as big and thin they can get)
  7. Brush a baking pan with olive oil and place the first phyllo at the bottom, brushing it with olive oil too. Place a second phyllo on top of the first one. Make sure that the phyllos are big enough for your baking pan as the edges must be hanging a bit outside the pan
  8. Spread the spinach filling and sprinkle with the rice
  9. Cover with the other two phyllos, brushing with olive oil
  10. Place the edges of the all phyllos together and press them at the edge of the top layer using olive oil so that the edge of the whole pie is nicely sealed
  11. Brush the top of the pie with olive oil and lightly cut the pie in portions, but without cutting down to the bottom
  12. Bake in a preheated oven at 180C/350F for about 45 minutes, until the pie gets a nice golden brown color
  13. Remove from the oven, sprinkle with few drops of water and let it cool a bit before serving






Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only vegan restaurant in Athens, Greece. Dimitra is a vegan food enthusiast with a passion for health and wellness. She blogs on Veglite, a blog about vegan healthy cooking. Dimitra also offers free lessons of vegan cooking on a weekly basis and often organizes vegan bake sales for Animal Rescue Organizations.



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2 comments on “Vegan Spanakopita”

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1 Years Ago

You can also add some firm tofu as a feta cheese substitute...it gives great taste...... Dianna the rice is raw...it will be cooked in the pan...

2 Years Ago

Question: the recipe calls for rice. Is it cooked or raw? Thanks!


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