The World’s Best Greek Vegan Spanakopita – Crispy, Savory & 100% Plant-Based!

The World’s Best Greek Vegan Spanakopita – Crispy, Savory & 100% Plant-Based! 🥬🥧
Introduction
This Vegan Spanakopita is a flaky, golden, and utterly delicious Greek spinach pie made without dairy or eggs! It’s packed with fresh spinach, herbs, and a creamy dairy-free feta filling, all wrapped in crispy phyllo dough.

This classic Greek dish is easy to make, meal-prep friendly, and perfect for any occasion—whether as a main dish, appetizer, or side!

Ingredients (Serves 6-8)
For the Spinach Filling:

🥬 1 lb (450g) fresh spinach (or 2 cups frozen, thawed & squeezed dry)
🧅 1 small onion (finely chopped)
🧄 3 cloves garlic (minced)
🌿 ½ cup fresh parsley (chopped)
🌿 ¼ cup fresh dill (chopped, or 1 teaspoon dried dill)
🥄 ½ teaspoon ground nutmeg (optional, for depth of flavor)
🧂 Salt & black pepper (to taste)
🛢 1 tablespoon olive oil (for sautéing)

For the Vegan « Feta » Cheese:
🌱 1 cup firm tofu (crumbled)
🍋 2 tablespoons lemon juice
🥄 1 tablespoon nutritional yeast (for cheesiness)
🛢 1 tablespoon olive oil
🧂 ½ teaspoon salt
🌿 ½ teaspoon oregano or thyme

For the Phyllo Layers:
📄 1 package phyllo dough (thawed according to package instructions)
🛢 ½ cup olive oil or melted vegan butter (for brushing layers)

Instructions

📌 1. Prepare the Spinach Filling

Heat olive oil in a pan over medium heat.
Sauté onion and garlic for 2-3 minutes until soft.
Add spinach, cooking for 5 minutes until wilted (or warm if using frozen).
Stir in parsley, dill, nutmeg, salt, and black pepper.
Remove from heat and let cool slightly.
📌 2. Make the Vegan Feta

In a bowl, mash tofu with lemon juice, nutritional yeast, olive oil, salt, and oregano until crumbly.
Stir into the cooled spinach mixture and mix well.
📌 3. Assemble the Spanakopita

Preheat oven to 375°F (190°C).
Brush a 9×13-inch baking dish with olive oil.
Layer 6-8 sheets of phyllo, brushing each with olive oil before adding the next.
Spread the spinach-feta mixture evenly over the phyllo.
Layer another 6-8 sheets of phyllo, brushing each layer with oil.
📌 4. Score & Bake

Use a sharp knife to lightly score the top layers (this makes slicing easier after baking).
Bake for 40-45 minutes, or until golden brown and crispy.
📌 5. Cool, Serve & Enjoy! 🥧

Let cool for 10 minutes before slicing.
Serve warm with a squeeze of lemon juice and a side of vegan tzatziki!
Serving Suggestions & Pairings

✔ With a Greek salad – Pair with cucumbers, tomatoes, olives, and vegan feta. 🥗
✔ As a snack or appetizer – Serve with hummus or tahini sauce. 🌿
✔ With soup – Enjoy alongside lemony lentil soup or tomato soup. 🍲

Why You’ll Love This Vegan Spanakopita!
✔ Ultra-crispy phyllo layers with a creamy, cheesy filling 🥬
✔ 100% dairy-free, egg-free, and full of authentic Greek flavors 🌱
✔ Great for meal prep, freezing, or serving at parties 🎉

💡 Try this Vegan Greek Spanakopita today – it’s flaky, savory, and absolutely irresistible!