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Pile of three pieces of spanakopita on a white plate

World's Best Greek Vegan Spanakopita

This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!

Course Appetizer, Side Dish
Cuisine Greek
Keyword dairy free spanakopita, healthy spanakopita
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 24
Calories 107 kcal
Author Sophia DeSantis

Ingredients

  • 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
  • 1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
  • ¼ cup dill
  • ¼ cup parsley , either kind works but I use Italian flat leaf
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Olive oil or veggie broth for sautéing
  • 1 pound phyllo (filo) sheets (if you can find the thick ones use those)
  • 1/6 - 1/3 cup olive oil for brushing phyllo (filo) (see notes for oil free idea)

“Feta” filling:

  • 1 cup raw cashews , soaked overnight or boiled for 25 minutes to soften (see note)
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon water
  • ¾ teaspoon sea salt , may need another ¼ teaspoon after you mix the filling, taste and adjust if needed

Instructions

  1. Preheat the oven to 350 F/ 175 C.
  2. In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
  3. Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
  4. Add dill and parsley and mix well. Put the mixture in a large bowl.
  5. In a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
  6. Pour the cashew “feta” mixture into the bowl with the spinach and mix well.
  7. Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
  8. A little trick, cut the phyllo (filo) long ways to fit the length of your pan, cut it while it is still wrapped in the package to make it easy.

  9. Brush the bottom of a 9x13-inch baking pan with a little bit of oil.
  10. Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.
  11. You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.
  12. After you have used half of the sheets, spread the spinach mixture on top.
  13. Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.
  14. When done, cut into squares.
  15. Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.
  16. Let it cool completely before cutting through and serving.

Recipe Notes

Tips to prep ahead:

Nutrition Facts
World's Best Greek Vegan Spanakopita
Amount Per Serving
Calories 107 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Potassium 121mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3g 6%
Vitamin A 28.5%
Vitamin C 6.5%
Calcium 1.8%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.