Vegan Spanakopita

This Vegan Spanakopita is a plant-based version of the beloved Greek classic, featuring layers of delicate, golden phyllo pastry filled with a rich and herby spinach-tofu mixture. Creamy, savory, and satisfying, it’s a centerpiece-worthy dish that fits seamlessly into both festive gatherings and casual dinners alike.

Why You’ll Love This Recipe

This recipe captures the essence of traditional spanakopita while being completely dairy- and egg-free. The tofu filling mimics the texture of cheese, while nutritional yeast and lemon juice create a tangy, cheesy flavor. The combination of fresh herbs and flaky phyllo makes every bite flavorful and aromatic. Whether you’re hosting a holiday meal or looking for an elegant meatless main course, this vegan spanakopita is as impressive as it is easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 16 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons nutritional yeast
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped (or 2 teaspoons dried)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)
• 10–12 sheets phyllo pastry, thawed
• 1/4 cup olive oil or melted vegan butter (for brushing)

Directions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. In a skillet, heat 1 tablespoon olive oil and sauté the onion for 3–4 minutes until translucent. Add the garlic and cook for 1 more minute.
3. Add the spinach and cook until wilted if using fresh. If using frozen, stir it in and heat through. Let the mixture cool slightly.
4. In a large mixing bowl, crumble the tofu. Add nutritional yeast, lemon juice, dill, parsley, salt, pepper, and nutmeg. Mix well.
5. Stir in the cooked spinach mixture until fully combined.
6. Lay 1 sheet of phyllo in the prepared baking dish and brush lightly with olive oil. Repeat with 4–5 more sheets, brushing each with oil.
7. Spread the spinach-tofu filling evenly over the layered phyllo.
8. Layer the remaining phyllo sheets on top, brushing each sheet with oil. Tuck in the edges to seal.
9. Use a sharp knife to gently score the top layer into squares or diamonds.
10. Bake for 40–45 minutes, until the top is golden and crisp.
11. Let cool slightly before serving. Enjoy warm or at room temperature.

Servings and timing

• Servings: 6 servings
• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Calories per serving: 285 kcal

Variations

• Nut-free cheese option: Add a few tablespoons of vegan cream cheese for extra creaminess.
• Add mushrooms: Sauté chopped mushrooms with the onions for a deeper umami flavor.
• Use kale: Substitute part or all of the spinach with kale or chard for a heartier filling.
• Mini spanakopita: Use the same filling to make individual triangles with phyllo for bite-sized appetizers.
• No tofu: Replace tofu with mashed white beans or vegan ricotta for a soy-free option.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness. Avoid microwaving, as it can make the phyllo soggy.
• Freezing: Spanakopita can be assembled in advance and frozen before baking. Bake from frozen, adding an extra 10–15 minutes.

FAQs

Can I make spanakopita ahead of time?

Yes, you can prepare it ahead and store it in the fridge before baking, or freeze it unbaked for later.

Is it necessary to press the tofu?

Yes, pressing the tofu removes excess water and helps achieve the right texture for the filling.

Can I use frozen spinach?

Yes, just make sure it’s completely thawed and well-drained to avoid a watery filling.

How do I keep phyllo from tearing?

Phyllo can be delicate. Keep it covered with a slightly damp cloth while working to prevent it from drying out.

What type of tofu should I use?

Firm or extra-firm tofu is best for this recipe, as it holds its shape and provides a crumbly, cheese-like texture.

Can I use store-bought vegan feta?

Yes, you can substitute some or all of the tofu mixture with crumbled vegan feta for a more traditional flavor.

How do I prevent a soggy bottom?

Make sure your spinach is well-drained and the filling is not too wet. Also, bake the spanakopita on the center rack to ensure even heat distribution.

Is spanakopita served hot or cold?

It’s best served warm or at room temperature, which allows the flavors to shine and the phyllo to stay crisp.

Can I use oil spray instead of brushing each sheet?

You can use oil spray for convenience, but brushing gives a more even and crisp texture.

What’s a good side dish for spanakopita?

Serve with a Greek salad, lemon potatoes, or a bowl of lentil soup for a complete Mediterranean meal.

Conclusion

Vegan Spanakopita is a delightful and elegant dish that brings all the comfort and richness of traditional Greek cuisine without animal products. With its crisp phyllo layers and creamy herb-packed filling, it’s an excellent choice for entertaining, special occasions, or a comforting homemade dinner. Simple to prepare and packed with flavor, this spanakopita will surely become a staple in your plant-based recipe collection.