The Ultimate Vegan Spanakopita: A Crispy, Cheesy, Plant-Based Greek Spinach Pie

Prepare to be amazed by this incredible Vegan Spanakopita Spiral – a dairy-free masterpiece that captures all the flaky, cheesy, herbaceous charm of the classic Greek spinach pie. Featuring a luscious, savory spinach and “feta” filling enveloped in perfectly crisp phyllo pastry, this dish is a true crowd-pleaser that looks impressive but is surprisingly simple to create. Get ready to delight your senses with every bite!

Before embracing a vegan lifestyle, one of my absolute favorite culinary indulgences was traditional spanakopita – that beloved Greek pie with its rich spinach and feta cheese filling, all wrapped in layers of golden, crisp phyllo pastry. The thought of giving up such a comforting and flavorful dish was disheartening, and I honestly believed I would never enjoy it again after cutting out dairy cheese from my diet. However, my journey took an exciting turn when I discovered the magic of homemade almond cheese.

This discovery was nothing short of revolutionary! It turns out that crafting a remarkably convincing cheese substitute is entirely possible with just a handful of simple ingredients and the aid of a blender or food processor. The secret lies in a generous touch of salt and a bright squeeze of lemon juice, which together work wonders to mimic the distinctive tangy, salty flavor and crumbly texture of traditional feta. This revelation didn’t just open a door; it flung open a whole new world of culinary possibilities, allowing me to veganize cherished dishes I once thought were permanently off-limits.

I’ve had the pleasure of making this vegan spanakopita spiral countless times, and each time I’m genuinely impressed by how faithfully it replicates the original’s exquisite flavor profile. The heart of this pie, its filling, is a harmonious blend of tangy, savory, and cheesy notes, bursting with fresh herbs. Complementing this, the phyllo pastry achieves an unparalleled crispness, creating a truly irresistible texture contrast. Fair warning: this pie is incredibly moreish – you’ll find it hard to stop at just one slice!

While its spiral presentation might suggest a complex undertaking, I assure you, this vegan spanakopita is actually quite straightforward to prepare. My personal shortcut involves using ready-made phyllo (or filo) pastry, saving me the considerable effort of rolling my own. Most commercially available phyllo pastry is naturally vegan, but it’s always a good practice to double-check the ingredient list on the packet, just to be absolutely certain. If the spiral shape, despite its ease, doesn’t appeal to you, feel free to layer the pastry and filling in a more conventional rectangular baking dish. However, I highly recommend trying the spiral – it’s not only simple to achieve but also creates a stunning visual centerpiece for any meal or gathering!

Crafting Your Vegan Spanakopita: A Step-by-Step Guide

(For a complete list of ingredients and detailed instructions, please refer to the recipe card provided below.)

*For optimal results and an authentic taste experience, it is crucial to follow this recipe meticulously. I strongly advise using gram measurements with a digital scale rather than cup conversions, especially for baking. Cup measurements can be inconsistent and may compromise the final texture and flavor of your spanakopita. Consistency is key!*

1. Prepare Your Homemade Almond Feta Cheese

The journey to a perfect vegan spanakopita begins with its heart: the almond feta cheese. (For an even more in-depth guide, you can visit my dedicated vegan almond cream cheese recipe post.) To allow the flavors to properly meld and the cheese to achieve a firmer, more “feta-like” consistency, it is highly recommended to prepare the almond cheese at least a day before you plan to bake the pie. This overnight refrigeration period makes a noticeable difference in both taste and texture.

The process is straightforward: begin by soaking flaked, skinless almonds in boiling water for approximately thirty minutes. This softens them, making them easier to blend. After soaking, drain the almonds thoroughly. Transfer them to a high-speed blender or food processor along with the remaining cheese ingredients – lemon juice for tang, olive oil for richness, a touch of water for blendability, garlic for savory depth, nutritional yeast for a cheesy umami flavor, and salt to enhance that signature feta saltiness. Blitz until the mixture is fairly smooth, but still retains a slightly grainy texture. This subtle grittiness is key to authentically mimicking the crumbly nature of traditional feta.

Once blended, scrape the almond cheese mixture into a clean bowl, cover it tightly, and refrigerate it overnight. While you *can* use it immediately if time is of the essence, allowing it to mature overnight will significantly improve its flavor depth and firmness, making it much easier to work with and providing a superior end result for your spanakopita. This step is truly worth the anticipation!

2. Sauté the Aromatics for the Filling

Next, let’s build the foundation of our flavorful spinach filling. Begin by thinly slicing a large leek (or two smaller ones). In a large pan, gently sauté the sliced leek in a little olive oil over a low to medium heat. Cook the leek slowly for about 8-10 minutes, stirring frequently, until it becomes wonderfully soft, tender, and translucent. This patient cooking method brings out the natural sweetness of the leeks. Once the leeks are tender, add your crushed garlic and finely chopped spring onions (scallions) to the pan. Continue to cook for another two to three minutes, allowing the aromatic flavors to bloom without browning the garlic. Remove the pan from the heat and set the mixture aside, allowing it to cool completely before mixing with the other ingredients.

3. Prepare the Spinach

For the spinach component, it’s crucial to address its water content. Defrost your frozen whole leaf spinach thoroughly (a microwave or a bowl of warm water works well). The most vital step here is to squeeze out as much water from the defrosted spinach as humanly possible. I find the most effective method is to take handfuls of spinach and firmly squeeze them over the sink until no more liquid drips out. Excess moisture in the spinach is the enemy of a crispy pie, as it can lead to a soggy filling and pastry. Don’t be shy – when you think you’ve squeezed enough, squeeze it a little more just to be absolutely certain you’ve removed all the excess liquid.

4. Assemble the Flavorful Filling

Once your spinach is thoroughly drained and finely chopped, combine it with the cooled leek mixture in a large mixing bowl. Now, it’s time to infuse the filling with vibrant flavors. Add the finely grated zest of one lemon for a bright, citrusy lift, along with generous amounts of finely chopped fresh dill and mint, and a teaspoon of dried oregano. These herbs are quintessential to Greek cuisine and provide an authentic taste. Don’t forget a little sprinkle of ground nutmeg – its warm, subtle spice pairs exceptionally well with spinach. Incorporate three tablespoons of nutritional yeast for an extra layer of cheesy, umami flavor, and season with black pepper and a cautious amount of salt. Remember, your almond cheese is already salty, so it’s best to under-salt here and adjust later.

Stir all these ingredients together thoroughly until well combined. Finally, gently fold in your prepared almond cheese. Give the entire mixture a taste test, and adjust the seasoning with more salt or pepper as needed to suit your preference. This is your chance to perfect the flavor profile! At this stage, the completed filling can be stored covered in the fridge overnight if you wish to prepare it in advance, making assembly on baking day even quicker.

5. Assemble the Vegan Spanakopita Spiral

Now for the creative part: assembling your impressive spiral pie! The key to working with delicate phyllo pastry is speed and keeping it moist. Lay one sheet of phyllo pastry on your clean work surface, with the long side facing you. It’s crucial to keep the remaining phyllo sheets covered with a damp tea towel or plastic wrap to prevent them from drying out and becoming brittle. Quickly brush one of the short edges of the laid-out pastry with a little olive oil. Now, lay a second sheet of phyllo pastry on the work surface, overlapping the oiled short edge of the first sheet by about 5cm. This creates a wider, more stable base for your filling.

Lightly brush the entire surface of these two overlapping sheets with olive oil. For added structure and crispiness, layer another two sheets of phyllo on top, overlapping them similarly, and brush with olive oil again. If your phyllo pack allows for it, you can even add a third layer of two sheets, brushing with oil once more. I typically use a total of 18 sheets for this recipe – creating three wide sections, each three sheets deep. If you have fewer sheets in your pack (e.g., to total 12 sheets), a double layer will work perfectly fine.

Take approximately one-third of your prepared spinach and almond cheese mixture. Form this portion into a long, even “snake” or log shape, placing it along the long edge of your layered phyllo pastry, making sure to leave about a 5cm gap at the bottom edge. It’s important to distribute the filling as evenly as possible along the length to ensure consistent texture in your finished pie. Carefully roll the pastry up from the bottom, encasing the filling tightly into a long sausage shape. Work gently but efficiently to avoid tearing the delicate pastry.

Now, carefully coil this pastry sausage, seam side down, onto a lined baking sheet or into a greased 26-28cm round cake tin. This forms the beginning of your spiral. Repeat the entire layering, filling, and rolling process two more times with the remaining phyllo pastry and filling. As you create each subsequent pastry sausage, gently tuck its beginning into the end of the previous coil on your baking sheet or tin, continuously extending the spiral until all the filling and pastry are used up, forming one large, beautiful spiral pie.

A little tip for when you’re shaping the coil: don’t fret if a small tear or two appears in the delicate phyllo pastry. It’s entirely normal and easily fixable! Simply tear off a small scrap of unused phyllo, brush it with a little olive oil, and gently press it over the tear. If needed, you can add another small layer for extra security. Once baked, no one will ever be able to tell there was a tiny imperfection – the pie will look perfect!

6. Bake to Golden Perfection

Once your magnificent vegan spanakopita spiral is fully assembled, give it a final generous brush all over with olive oil. This is crucial for achieving that characteristic golden-brown color and irresistible crispiness. For an extra touch of visual appeal and a subtle nutty flavor, sprinkle some sesame seeds evenly over the top (this is optional but highly recommended). Transfer your pie to a preheated oven and bake for approximately 45 minutes, or until the pastry is gloriously golden brown and wonderfully crisp. The aroma filling your kitchen will be incredible!

Once baked, remove the spanakopita from the oven and allow it to cool slightly on the baking sheet or in the tin before slicing and serving. While it’s best enjoyed warm, allowing it to cool for a few minutes helps the filling set and makes for cleaner slices. This impressive pie is perfect as a main course, a show-stopping side dish, or even a delightful appetizer.

Expert Tips for a Flawless Vegan Spanakopita

• Thaw Phyllo Properly: If using frozen phyllo pastry, ensure it is fully defrosted in the refrigerator overnight before you plan to use it. Attempting to unroll frozen or partially frozen phyllo will result in tears and frustration.
• Handle Phyllo with Care: Phyllo pastry dries out incredibly quickly, becoming brittle and difficult to work with. Always keep any unused sheets covered with a damp tea towel or plastic wrap while you are assembling your pie. Even a couple of minutes exposed to air is enough for it to start drying.
• Adjust Phyllo Layers: Different brands of phyllo pastry come in varying sizes and with different numbers of sheets per pack. I typically use 18 sheets (plus a few extra for patching any tears) to create three double-width, triple-layered sections. If your pack has fewer sheets, you can easily adapt by using double layers instead of triple, meaning a total of 12 sheets would also work beautifully.
• Crucial Spinach Squeeze: This cannot be overstated: squeeze out as much liquid as possible from your defrosted spinach. Any residual water will make your pie soggy, preventing the pastry from crisping up and diluting the filling’s flavor. When you think you’ve squeezed enough, give it another good squeeze!
• Don’t Skimp on Olive Oil: Brushing the phyllo pastry generously with olive oil between layers and on the surface is absolutely essential. This oil creates steam, which helps the layers puff up and become incredibly flaky and crisp, and it’s also responsible for that beautiful golden-brown color.
• Embrace Imperfections (and Fix Them!): Don’t panic if your phyllo tears while you’re working with it or coiling the sausage. It happens to everyone! Simply take a small scrap of unused phyllo, brush it with a little olive oil, and gently patch over the tear. Layer it again if necessary. Once baked, the patchwork will be completely invisible, and your pie will still look stunning.

Can You Make Vegan Spanakopita Ahead of Time?

While this vegan spanakopita is truly at its peak when enjoyed freshly baked, with the pastry still warm and exquisitely crisp, there are components you can prepare in advance to streamline your baking day:

• Almond Cheese: As mentioned, preparing the almond cheese a day or even two in advance is highly recommended. This allows its flavors to deepen and the texture to firm up, making it ideal for the filling. Store it in an airtight container in the refrigerator.
• Spinach Filling: The entire spinach and “feta” filling mixture can be cooked and assembled a day or two before you plan to bake. Once prepared, cover it tightly and store it in the fridge. This makes the final assembly much quicker.
• Assembled Pie: You *might* be able to fully assemble the pie a day before baking and store it (covered tightly with plastic wrap to prevent the phyllo from drying) in the refrigerator. However, I haven’t personally tested this method extensively. There’s a slight risk that the phyllo pastry might absorb some moisture from the filling over time, potentially impacting its crispiness. For the best possible crisp texture, I recommend assembling and baking on the same day if possible, or at least baking shortly after assembly.

Leftovers, if you’re lucky enough to have any, can be stored in an airtight container in the refrigerator for up to 3-4 days. For reheating, a quick refresh in a preheated oven (around 180°C/350°F) for 10-15 minutes will help bring back some of the pastry’s crispiness, though it may not be quite as flaky as when fresh.

If you tried this delightful vegan spanakopita recipe, we’d love to see your creation! Why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess? Your culinary adventures inspire us!

*All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please do so by utilizing the provided share buttons. Reproduction of the recipe or content in full, including screenshots, is strictly prohibited.*