Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Best Greek Vegan Spanakopita

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


To my mind, this is the Best Greek Vegan Spanakopita ever. Easy enough to prepare and you will enjoy that flaky crunch of the vegan filo dough.

What does it mean to be Vegan?

Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. … Dietary vegans, also known as “strict vegetarians”, refrain from consuming meat, eggs, and dairy products, and any other animal-derived substances.

Vegan Spanakopita

What is a vegan vs vegetarian?

Vegans and vegetarians choose not to eat meat. However, veganism is stricter and also prohibits dairy, eggs, honey, and any other items that derive from animal products, such as leather and silk.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Greek Vegan Spanakopita

  • Author: EsmeSalon
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 18 servings 1x
  • Category: Vegan Recipes
  • Diet: Vegan

Description

To my mind, this is the Best Greek Vegan Spanakopita ever. Easy enough to prepare and you will enjoy that flaky crunch of the vegan filo dough.


Ingredients

Units Scale
  • 900 g frozen chopped spinach
  • 1 large, diced onion
  • 2 tsp garlic (store bought in a bottle)
  • 1 bunch fresh flat-leaf parsley leaves (roughly chopped)
  • 450 g vegan ricotta
  • 1 tsp lemon zest
  • 1.25 ml ground nutmeg
  • 1.25 ml black pepper
  • 62.5 ml extra virgin olive oil
  • 450g packet, roughly 18-sheets of thawed vegan filo sheets

Instructions

  1. Remove the frozen filo and spinach out of the freezer and put them in the fridge to defrost for 24 hours.
  2. About 2 hours before you get going, move it to the countertop to reach room temperature as it’s easier to work with it when soft and more flexible.
  3. If you inadvertently missed doing this the day before, you can warm the frozen spinach in a pan on the stove (right before you make the dish) until it’s fully thawed. 
  4. Preheat the oven to 350F / 180C. 
  5. In a large pan, sauté the diced onion until soft and translucent.
  6. Add the garlic and let it cook for 1 minute until fragrant. 
  7. While the onions are cooking, drain the spinach.
  8. Put the thawed spinach into a piece of cheesecloth or a thin dish towel, twist it into a ball to seal, and squeeze any remaining water out. You want the spinach to be as dry as possible.
  9. It is vital and very important to drain the spinach extremely or you will end up with a mushy and very wet pie from excess water.
  10. In a mixing bowl, add the cooked onions and garlic, drained spinach, almond ricotta, lemon zest, chopped parsley, nutmeg, and black pepper.
  11. Mix and combine all the ingredients.
  12. Taste the filling and add salt to taste if necessary. 
  13. Take the thawed and soft filo dough out of the package and place a slightly damp dishtowel over it to prevent it from drying out.
  14. Only open the filo box/package when you are ready to work with it, as it will also help that it does not dry out.
  15. Lightly brush the bottom of a large casserole dish with olive oil and add 2 layers of filo dough at a time (you need 12 layers of filo dough in total for the bottom), and then lightly brush some olive oil on the even-numbered sheets.
  16. I prefer to let the filo hang over the edge of the casserole dish as this will help
    to fold them over the filling once done.
  17. Add the spinach filling and lightly smooth the filling over the base.
  18. Now add the remaining filo dough 2 by 2 and brush the even-numbered layers with oil. 
  19. Keep one sheet for the top aside.
  20. Fold in the overhanging rims over the filling and brush the corners and the layers as needed with olive oil as this will help them to get crispy.
  21. Once done take the one sheet you kept aside the last filo sheet, and place it over the top to neatly cover the uneven edges you recently folded and tucked in to make a neat top.
  22. Score the pie by using a big and sharp knife, but only cut through the top layers of filo.  Depending on how big you want the cubes, you can do 12 or 18 blocks. 
  23. I prefer smaller so cut it into 18 blocks (3 in the width and 6 in the length).
  24. You will find it way easier to cut the filo before baking than when it’s crispy.
  25. Bake at 350F / 180C for 45-50 minutes or until the top filo sheets turned lightly brown and crispy.
  26. Remove it from the oven and let it rest for a few minutes before removing slices from the pan as you want it to cool off slightly as it’s easier to then take it out and serve. 
  27. Store leftovers in an airtight container in the fridge for 2-3 days. That’s if you’re lucky to have any leftovers.


Nutrition

  • Serving Size: 1
  • Calories: 78
  • Sugar: 1
  • Sodium: 60
  • Fat: 5
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 8

Keywords: Greek Vegan Spanakopita

Recipe Card powered byTasty Recipes

See more Vegan recipes we prepared for this family gathering

Thanks for stopping by

As always, if you make this recipe please leave me a comment, rate the recipe, and tag me @_esmesalon on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch, so please sign up for my newsletter to get delicious homemade tried and tested recipes delivered to your inbox. And don’t forget to follow us on Pinterest, Instagram, & Twitter as I would love to connect with you there! 

If you require a wonderfully tried and tested recipe book for yourself, or as a gift, please visit the shop and look at all those excellent Recipe eBooks.

Olicity Cheesecloth, Grade 90, 45 Square Feet, 100% Unbleached Cheese Cloth Cotton Fabric Ultra Fine Reusable Muslin Cloths for Butter, Cooking, Strainer, Baking, Halloween Decorations – 5 Yards
Olicity Cheesecloth, Grade 90, 45 Square Feet, 100% Unbleached Cheese Cloth Cotton Fabric Ultra Fine Reusable Muslin Cloths for Butter, Cooking, Strainer, Baking, Halloween Decorations - 5 Yards
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

4 thoughts on “Best Greek Vegan Spanakopita”

    • Dear Joanne – thank you so much for popping in and yes it’s super delicious. As we have vegan family, I love to try out new stuff and they all approved of this one!

      Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star