• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Vegan Spanakopita (Greek Spinach Pie)

    Published: Aug 23, 2016 · Modified: Aug 20, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    I used to love eating Spanakopita before I went vegan, so when my garden gave me loads of greens to use up, I decided to make this Vegan Spanakopita! This Greek Spinach Pie is utterly delicious and perfect for using up lots of delicious green leafy veggies! This vegan twist on the classic Greek pie, full of juicy greens with a lemony salty creamy hit of Veganised feta and ricotta that contrasts amazingly with the crunchy filo pastry crust. 

    Image of spanakopita pie being picked up. You can see the layers of filo and spinach /vegan ricotta in the piece of pie. this recipe
    Jump to:
    • 📑Ingredients
    • 👩‍🍳How to:
    • FAQ
    • 📖 Recipe
    • 💬 Comments

    I've made various pies with a filo crust since properly going vegan (see the Butternut squash one here.. and the Chilli filled hand pies here) which have all been super yummy, but none were quite the Spanakopita that I craved. This Vegan Spanakopita really hits the spot, and is perfect for taking along on a picnic or to serve as snacks for a BBQ or party.

    📑Ingredients

    Chard chopped up ready for the pie
    Chard and Spinach from my garden, ready to go into the Vegan Spanakopita Pie.
    • Spinach/Greens: In Greece, the pie would be made with mature spinach, not the soft floppy stuff you get in bags in the supermarket. It would also likely be made with other local herbs and greens. I use a mixture of chard from my garden and shop bought spinach
    • Vegan Feta/Ricotta Mix: Of course you can now buy quite good vegan feta, but it doesn't have the bulk that this pie needs, also, I like to use whole foods where possible. To make the ricotta, simply blend up soaked cashews and firm tofu. The tangy cheesy taste is created by adding in some salty green olives and nutritional yeast, plus some lemon juice for good measure. Keep the mixture quite nubbly for the best texture.
    • Herbs: The overall flavour of this Vegan Spanakopita should be quite herbal and earthy/ spinachy, so fresh herbs such as dill and oregano are wonderful chopped up into the greens. Substitute dried dill and oregano if that's all you have.
    • Filo Pastry: Filo pastry (sometimes called phyllo pastry) comes either frozen or in the chiller. If you buy it frozen, you will need to defrost it first. Different brands are different sizes. Just chop or rip the pastry to the size you need as you place it in the pie. The rustic look is lovely, so don't panic if it isn't 100% perfect!
    Pie Construction
    Showing how the pie is made when using a round tin.

    👩‍🍳How to:

    1. Make the Feta/Ricotta mix by either soaking cashews overnight, or boiling them for 10 minutes. Then quickly whizz them, the tofu and the olives into a rough but soft mixture. Taste and add more lemon or olives if you want it saltier or tangier!
    2. Make the spinach mix by first sweating an onion and lots of garlic in a pan.
    3. Then chop up the spinach and/or chard and sautee with the onion.
    4. You might need to add the spinach in batches, keep pushing it in until it all wilts down.
    5. Drain off any excess liquid from the spinach.
    6. To assemble the pie: You can either make a big round pie in a springform pan, or use a baking try. If you use a baking tray, line it with baking paper.
    7. Then simply slick olive oil over layers of filo and arrange them in tin. Use 4-5 layers., with a little bit of oil between each layer.
    8. Then add the ricotta and greens, spreading them out in a layer.
    9. Finally add a few more layers of filo on top. You can scrunch up the final layer for a pretty ruffled effect. 
    Whole spanakopita pie ready to be eaten. It's been cut up into squares in the tin.
    Vegan Spanakopita Pie just out of the oven and cut up.

    FAQ

    Can the spanakopita be made ahead of time?

    Yes! I make it up to a day in advance and then pop it in the oven to crisp up when needed.

    Can the pie be frozen?

    Yes, you can either freeze the whole pie, or freeze in pieces. Let it come to room temperature before warming up in the oven.

    I can't have nuts. Can I still make this pie?

    Simply omit the cashews and use just tofu instead. You might like to add more olives to the mixture.

    I can't eat tofu. Can I still make this pie?

    Yes, double the amount of cashew nuts and add a few more olives.

    Can you make this pie into individual pies?

    Yes! You can use single pieces of pastry to wrap up the pie. Check out our recipe here for full instructions :Vegan Spinach Triangles

    A piece of pie has been taken out of the pie and is resting on a spoon.
    A lovely piece of Spanakopita just out of the pie.

    We hope you love making this Vegan Spanakopita Pie as much we do! It's definitely a favourite of ours to take to parties, so we hope it inspires you to do the same!.

    Let us know in the comments below what you think, and please like and share! xx

    📖 Recipe

    A pan of vegan spanakopita, flakey pastry pie with spinach stuffing, with a square taken out of it. The square is on a spoon, showing the layers of pastry and spinach.

    Vegan Spanakopita (Greek Spinach Pie)

    A delicious pie made with flaky filo pastry and lots of spinach and herbs. This classic vegan spanakopita is made vegan with a tofu and cashew nut filling in place of the traditional feta and ricotta.
    Prevent your screen from going dark
    4 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Greek, Vegan
    Keyword: feta, filo pastry, pie, spanakopita, spinach, vegan pie
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12 pieces
    Calories: 125kcal
    Author: Louise-Claire Cayzer

    Equipment

    • blender or food processor
    • Baking Tin

    Ingredients

    For the Spinach mix

    • 1 onion (finely chopped)
    • 500 g Spinach (NB: this would be equivelant to 2 bags of spinach, or a large bunch of chard)
    • chilli (optional)
    • 3 garlic cloves (finely diced)
    • 2 tablespoon fresh dill (you could also use parsely or fresh oregano)
    • 1 tablespoon olive oil
    • Squeeze of lemon

    For the Vegan Ricotta/Feta

    • 100 g firm tofu
    • 100 g cashew nuts (soaked for at least 3 hours OR boiled for 10 mins)
    • 1 tablespoon nutritional yeast (optional)
    • 6 green olives
    • Juice and zest half a lemon

    To assemble the pie

    • 1 pack filo pastry (you will need 7-8 sheets total)
    • 4 tablespoon Olive Oil (you might need more. This is to brush between the pastry layers)

    Instructions

    Make the Vegan feta/ricotta

    • In a food processor, make the 'ricotta' by whizzing up the soaked cashew nuts, then add the tofu and other feta/ricotta ingredients. Taste and add extra salt, a bit of dried dill or another olive to add more zing.

    To make the spinach/greens filling

    • Saute the onion, garlic and chilli until soft in a big frying pan. If you're using chard, add the chopped stems now too so they soften.
    • Add the greens and wilt them down to a big squishy mess. Taste and add salt & lemon juice.
    • Remove from the heat and drain off any excess liquid (this avoids a soggy pie).

    To assemble the pie

    • Use a large baking dish and line with baking paper.
    • Lay one piece of filo pastry out into the pan and using a pastry brush, brush with oil.
    • Repeat with 3-4 more pieces of filo pastry, scrunching them up slightly to fit in the pan.
    • Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish.
    • Spread the vegan ricotta and greens out into a single layer, to cover the pastry.
    • Add an extra 2-3 layers of pastry over the top of the greens and ricotta - 2 or 3 pieces should be plenty.
    • Scrunch one more piece of pastry up and slick with olive oil. Arrange attractively over the top of the pie (this makes the pretty looking top).
    • Cook in a pre-heated oven at 220°C / 430°F / Gas Mark 7 for around 20 minutes, or until the pie is a pretty glossy brown on top.
    • Serve in slices with a herby tomato salad.

    Video

    Notes

    The pie is also lovely cold and re-heats beautifully, just put it in the oven until the top crisps up again. 

    Nutrition

    Calories: 125kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 66mg | Potassium: 318mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3920IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg
    Vegan Spanakopita pie with slice cut out

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Courgette & White Bean Fritters
    Courgette Caviar - Yummy Vegan Russian Dish »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Iris Lillian says

      August 24, 2016 at 2:44 am

      Oh wow! How wonderful to have a veggie garden you can call on for fresh produce. My mum used to make this when I was a kid. I LOVE feta!!! Thanks for the recipe - I'll try it out this weekend. On the Greek theme, check out my article on Santorini on irislilian.com. Iris Lillian Probably the most beautiful place in the world!

      Reply
      • louise says

        August 24, 2016 at 7:55 pm

        We love our veggie garden so much! And Santorini is one of my favourite islands. I'll go check out your post x

        Reply
    2. Alex says

      January 08, 2017 at 3:34 pm

      I'm definitely making this later! Very excited as I've been looking forward to something like this for a long time 🙂

      Reply
      • louise says

        January 08, 2017 at 4:04 pm

        It's delish! Hope you like it! xx

        Reply
    3. Nicole says

      July 05, 2017 at 1:19 am

      4 stars
      Hi there! I just discovered your blog and this recipe, thank you for sharing! I tried it tonight, and it was very tasty! I have to admit that I didn't try your "ricotta", because I am just experimenting with the idea of being vegan currently. My only problem was regarding the filo pastry, this was my first time using it. Could you answer a few of my questions?
      I ended up using 8 ounces of filo, because that was one "package", does that sound like the right amount? It seemed like maybe a bit much.
      Do you let the pastry thaw first? (Mine came from the freezer section)
      The top of my pastry was nice and brown after 20 minutes, but much of the inside was still "dough-y" and not crispy. Any ideas what I did wrong?

      Thanks for your help, I definitely plan on making this again!

      Reply
      • louise says

        July 05, 2017 at 8:21 pm

        HI Nicole,
        I use my filo thawed- as this ensures I can layer the thin layers with oil to make it nice & crispy. Usually I don't use a whole pack of filo either, I kind of guess around 7/8 sheets of it in total. Approx 4 or 5 on the bottom, sort of interleaved to cover the whole base of the pan, then another 2-3 scrunched on top.
        I usually end up using the left over filo for something else- maybe for making little samosa type pastries.. Hope that helps!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme