How long does spanakopita [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spanakopita [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make spanakopita [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spanakopita [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spanakopita [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spanakopita
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Spinach Recipes

Spanakopita [Vegan]

402

Dairy Free

Vegan

Spanakopita is a Greek savory filo dough pie filled with spinach and cheese. Here, vegan mozzarella cheese and lemony Spinach come together to form this delicious, flaky, and buttery pie. Super delicious AND healthy!

Ingredients You Need for Spanakopita [Vegan]

1/2 of 1 16-ounce package of vegan filo dough, frozen
1/2 cup vegan butter, melted
1 tablespoon olive oil
1 cup diced onion
2 10-ounce bags fresh spinach
Juice from 1/2 of 1 lemon
1 bunch kale, remove stems, slice, massage
1 garlic clove
1/4 cup vegan mozzarella
2 teaspoons dill
1 teaspoon sea salt
1/2 teaspoon nutmeg
2 garlic cloves, minced
1 cup vegan egg replacer

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How to Prepare Spanakopita [Vegan]

Preheat oven to 400°F. Grease a pie or circular pan with olive oil.
Heat olive oil in a large skillet. Add diced onion and cook until translucent. Add washed spinach and kale, cook until heated through. Add the squeeze of lemon. Remove and let cool slightly.
In a bowl combine spinach mixture, garlic, vegan cheese, dill, nutmeg, and salt. Make the vegan eggs with almond milk according to the package.
To assemble, lay 4-6 filo sheets covering every angle on the pan. Brush with melted butter. Continue to arrange filo sheets in a clockwork fashion. Butter the tops of each new pair of filo dough as you go. When all sheets have been used, place spinach mixture in the center and spread into an even layer. Carefully fold phyllo excess filo inward and layer 4 or more sheets on top tucking the sheets in. Precut the Spanakopita and butter the top. Bake for 25-30 minutes, or until edges are golden and center is set.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.