SpanakopitaV the Oro

This vegan spanakopita recipe is crispy, flavorful and simple to make. Spanakopita, which translates to “spinach pie”, is one of the most popular and beloved Greek dishes ever made. This savory pastry is sure to be a crowd-pleaser! This recipe has lots of tofu and spinach that makes for a great fulfilling meal. Vegan feta is used in place of traditional feta cheese and has a similar texture and tangy flavor.


🧅 2 lbs (1 kg) fresh spinach
🧅 1 tbsp (15 ml) extra virgin olive oil
🧅 1 medium onion
🧅 2 lbs (1 kg) homemade vegan feta or storebought, drained
🧅 2 bunches (60 g) fresh dill (about 2 oz), or 1 tablespoon dried dill
🧅 ½ lemon juice extracted (or to taste)
🧅 1 teaspoon (5 g) black pepper or to taste
🧅 Salt to taste
🧅 4 tbsp (60 g) cornstarch

To assemble:

🍃 1 lb (500 g) phyllo dough (See Notes)
🍃 1 cup (240 ml) extra virgin olive oil or melted vegan butter

Make the filling:

🍋 1. In a large pot or frying pan, wilt the spinach at medium heat to remove excess moisture. Drain if needed or cook in smaller batches. Set aside.
2 lbs fresh spinach

🍋 2. Heat 1 tablespoon olive oil in the pan and add the minced onions. Cook until browned then remove from the heat.
1 tbsp extra virgin olive oil, 1 medium onion

🍋 3. To a food processor, add the drained vegan feta and blend until creamy. Add to a large stand mixer bowl or the large pot with the onions.
2 lbs homemade vegan feta

🍋 4. Add the spinach, dill, lemon juice and season well with salt and pepper. Mix on low with the stand mixer or with your hands until combined. Taste and adjust the seasoning if needed.
2 bunches fresh dill, ½ lemon, Salt, 1 teaspoon black pepper

🍋 5. Add the cornstarch and mix well. Set aside.
4 tbsp cornstarch

Assembly:

🧅 6. Preheat the oven to 350°F(180°C). Brush the inside of the casserole dish with olive oil.

🧅 7. Remove and unwrap only half the package of room temperature phyllo sheets. Slightly dampen a clean kitchen towel.
1 lb phyllo dough

🧅 8. Begin layering the phyllo sheets in the dish, one at a time, brushing each sheet with oil or melted butter. Tuck in the ends if needed.
1 cup extra virgin olive oil

🧅 9Cover the remaining sheets with the damp towel after removing each one to prevent them from drying out quickly.

🧅 10. Add the filling and spread evenly.

🧅 11. Unwrap the other half of the packaged sheets. Repeat the layering and oiling steps with as many sheets needed to cover the top. I used about half of the remaining sheets, so in total, ¾ of the entire package.

🧅 12. For a more rustic look and texture, you could oil the last 3 sheets and place on top in a crumpled manner.

🧅 13. Cut the pie into 6 or 12 equal portions with a sharp knife for easier cutting and serving after baking.

Bake:

🍃 14. If possible, place the dish on a baking tray for easier removal from the oven. Cover the top loosely with foil to limit browning too quickly. Cut a few slits in the foil for steam to escape.

🍃 15. Bake for 45 minutes to 1 hour, with the longer time for deeper pans.

🍃 16. Remove the foil in the last 5 to 10 minutes of baking to allow the top to get crispy and golden brown.

🍃 17. Remove the pie and rest for 20 minutes before serving.


🍋 Taste the vegan feta before adding any lemon juice or seasoning. Ensure that it isn't already salty or tangy.

🍋 You may also use two 10oz frozen packages of spinach in place of fresh. Thaw completely, then squeeze and drain to remove as much moisture as possible. You can then add it to the filling without heating.

🍋 I used the Athen's brand of phyllo dough, thawed overnight in the fridge. Be sure to bring it to room temperature before using it, as it could fall apart easily.

🍋 The dough can be prepared in advance and left in the refrigerator overnight before preparing this dish.

🍋 Store the portioned servings of the baked pie in the refrigerator in a tightly sealed container for up to four days. The unbaked pie can also be assembled in the dish and frozen. It's the best way to freeze spanakopita.

🍋 Wrap well with cling film and aluminum foil, then store in the freezer for up to 3 months.

🍋 You can bake it without thawing. Remove the cling film and bake as directed. Add an extra 15 minutes if needed to ensure it's completely baked.

🍋 Recipe inspired by Dimitra's Dishes.