Best Vegan Spanakopita
This Best Vegan Spanakopita recipe features flaky, golden phyllo layers filled with creamy spinach, fresh herbs, and dairy-free feta. Completely plant-based and packed with Mediterranean flavor, this vegan spanakopita is perfect for dinner, brunch, or entertaining.
Ingredients
- Main Ingredients
- 1 package phyllo dough thawed
- 10 oz fresh spinach or frozen, thawed & well-drained
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 cup vegan feta or crumbled firm tofu
- ¼ cup chopped fresh dill
- 2 tablespoons olive oil
- Seasoning
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of nutmeg optional
- For Assembly
- 3 –4 tablespoons olive oil for brushing phyllo
Instructions
- Prep the Oven
- Preheat oven to 375°F.
- Lightly grease a 9x9 baking dish.
- Keep phyllo covered with a damp towel while working to prevent drying.
- Make the Filling
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Add diced onion and cook 3–4 minutes until soft.
- Stir in garlic and cook 30 seconds.
- Add spinach:
- If using fresh: cook until wilted.
- If frozen: ensure it’s thoroughly drained before adding.
- Remove from heat.
- Stir in vegan feta (or tofu), dill, lemon juice, salt, pepper, and nutmeg.
- Let cool slightly.
- Assemble the Layers
- Place one sheet of phyllo into the baking dish.
- Brush lightly with olive oil.
- Repeat with 6–8 sheets for the bottom layer.
- Spread spinach filling evenly over phyllo.
- Layer another 6–8 sheets on top, brushing each sheet lightly with oil.
- Tuck edges neatly into the pan.
- Bake
- Score the top lightly into squares (this helps with clean slicing later).
- Bake for 35–40 minutes, until golden brown and crisp.
- Let cool for 10–15 minutes before slicing fully.
Notes
- Drain spinach thoroughly to avoid soggy layers.
- Brush phyllo lightly—too much oil makes it greasy.
- Keep unused phyllo covered with a damp towel.
- Allow to rest before slicing for cleaner pieces.