this vegan spanakopita will transport you (mentally) to the beaches of Greece! made with lots of spinach, tofu feta, and golden beautiful filo dough.

the inspiration

Growing up we went to the diner quite frequently. If you know anything about Long Island diners a lot of them have tons of Greek food on the menu. So, when I discovered Spanakopita, spinach pie, I became obsessed.

Spinach pie is one of those things that is a bit time intensive to make but it is delicious. Plus, you make a big tray of it so you will have some leftovers.

This is the perfect spring dish and spanakopita is a traditional dish served for Greek Orthodox Easter. So, it is the perfect time of year to share this recipe.

ingredients for Vegan Spanakopita (Spinach Pie)

the ingredients

Filo Dough: filo dough is very thin sheets of dough. It is used very heavily in Greek cooking and it is vegan. Usually, it just has some oil in it but of course always be sure to check ingredients. You should be able to find this in the freezer section of your local food store. If you are gluten free, you can make your own homemade gluten free filo dough with this recipe, just swap the butter for vegan butter.
Olive Oil: filo dough loves olive oil. So, we will need a decent amount of it for this recipe to brush on the filo dough. We also need a small amount for sauteing. Unfortunately, this is not a recipe you can make oil free but I went as light as I could on the oil.
Garlic & Onion: we will sauté these with the frozen spinach to add in some extra flavor.
Frozen Chopped Spinach: we will need lots of frozen chopped spinach for this recipe. I had two 12 ounce bags. I prefer using frozen over fresh so I do not have to chop up with the fresh spinach. Makes it a much quicker process.
Vegan Cream Cheese: we will mix this into the spinach and tofu feta filling to make it very nice and creamy. As we aren’t using a dairy feta, the tofu feta will not get melty and creamy like regular feta, so the vegan cream cheese helps to make this creamier.
Extra Firm Tofu: we are going to be making a quick and easy tofu feta, so we need extra firm tofu. You can also use a vegan feta cheese like Follow Your Heart.
Red Wine Vinegar: we will use this to add flavor and acidity to the tofu feta.
Seasonings: we will need dried oregano, garlic powder, onion powder, and salt to flavor our tofu feta. We will also add salt and black pepper to the spinach filling.

What is spanakopita?

Spanakopita is a flaky Greek spinach pie filled with spinach and feta. It’s wrapped in crispy layers of phyllo sheets. It’s savory, has the perfect combo of crunchy outside and soft inside. Spanakopita is the kind of thing you start eating and suddenly half the tray is gone.

how to make vegan spanakopita

Make tofu feta by crumbling a block of extra firm tofu with clean hands. Then, add in garlic powder, onion powder, dried oregano, salt, and red wine vinegar. Mix together and set aside for 15-20 minutes while you work on everything else.

Chop up the onion and garlic. Sauté in a teaspoon of oil for 1 to 2 minutes until fragrant.

Add in your frozen spinach and cook for 7-10 minutes over medium heat until cooked, and to cook out some of the water.

cooked spinach with paper towels for removing excess liquid

While, a large amount of the water will be cooked out, we still need to squeeze out an excess water. I just take 2 paper towels and push them down to get out excess water. I will squeeze them out and repeat the process a few times.

mixing the spinach with tofu feta and vegan cream cheese

Now, add in the tofu feta and vegan cream cheese.

Mix everything up. I like to add in the juice of half of a lemon. Taste the spinach filling and add salt and black pepper to taste.

Brush the bottom of the pan lightly with oil. Then, add one layer of filo dough. Lightly brush with oil, and then add another layer. Repeat until you have used 8 sheets of filo dough.

Add in the spinach filling and spread it around evenly in the pan. Then, fold up the sides of the filo dough.

Then, I cut 4 sheets of filo dough in half to fit in my pan. Repeat the same process of lightly brushing oil, and layering the filo dough.

Generously, brush the top layer with the remaining oil. Then, I sprinkled some sesame seeds over top. Bake in the oven at 375°F for 20 minutes or until golden brown.

how to serve vegan spanakopita

Now, once that gorgeous spanakopita comes out of the oven, you need to have a little patience. I know, it is hard. However, you do want to let it cool a little bit before you start cutting into this.

You can cut this into as many pieces as you like but I think 9 pieces is the perfect serving size here. The phyllo pastry is very flaky and it will break as you cut into it. But do not worry that is the beauty of it!

When it comes to serving it you can enjoy this all on its own. However, if you want to serve it with some fresh chopped herbs as a garnish, like fresh dill or fresh parsley that would be delicious. You can also do some fresh squeezed lemon juice.

Finally, you can enjoy this with a salad, rice, or vegan tzatziki. I think anything you want to eat with this will be amazing.

vegan spanakopita tips

If you haven’t made spanakopita before here are a few tips and tricks to help you out.

Thaw filo dough correctly. Use the directions on the back of the box to properly thaw the filo dough. Do this BEFORE you make spanakopita, usually at least one day.
Filo dough loves olive oil. So, do not be afraid to brush the filo with oil. However, I do like to save a decent amount for brushing on top so it is nice and golden.
Do not take the filo out. Filo dough can dry out quickly, so be sure to wait until you are ready to line the baking dish with the filo to take it out. The less time in the air the better.
If filo breaks, don’t worry. Sometimes, the filo dough rips or breaks as you are moving it around. it really isn’t that big of a deal so don’t freak out.
Get rid of excess spinach liquid. Do not skip the squeezing water out step. It is so important to not have a soggy vegan spanakopita.

why you’ll love this recipe

If you have never had spanakopita you are truly in for a treat. This was one of my favorite things to eat growing up. So, when I went vegan at first I was sad because I thought I wouldn’t get to eat it ever again. However, I actually first shared this recipe back in 2017 because I needed to veganize it.

To be honest, the vegan version tastes just as delicious to me. However, we don’t need the animal products like the eggs and cheese typically used. It also makes the recipe so much lighter in comparison to the non-vegan version.

vegan spanakopita faq

Is this recipe allergy friendly?

It does use tofu and gluten. To make it soy free, you can use a store bought vegan feta/vegan cheese. To make it gluten-free please refer to ingredients section above.

How do I store leftovers?

In an airtight container in the refrigerator for up to 4 days. You can also freeze the vegan spanakopita.

How do I heat this dish up?

You can heat it up in the oven or air-fryer. You can enjoy it cold or room temperature if you like. However, the filo pastry will get a bit soft after being in the fridge. So, I like for it to get crispy again.

Do I need to press the tofu?

No, there is no need to press the tofu here. Extra firm tofu does not have that much liquid or moisture in it. Do not use a different kind of tofu like silken tofu or firm tofu here.

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