Vegan Greek Spinach Pie (Spanakopita)
Greek Spinach Pie, otherwise known as Spanakopita, is the perfect way to do it. Not only is this vegan-friendly recipe loaded with flavor, but its flaky layers of phyllo dough make for an impressive presentation that’s sure to wow. Perfect for date night dinners or fancy Sunday brunches (or just because!), this delectable spin on a classic Greek dish can be made in no time at all and enjoyed by everyone regardless of dietary restrictions!
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Main Course
Cuisine Greek
Servings 8 servings
Calories 460 kcal
Let's Begin!
- 1½ cup cashews soaked in water for 4 hours, drained
- ¾ cup almond milk or other non-dairy milk
- 3 tbsp lemon juice
- 4 cloves garlic
- 1½ tsp kosher salt
- ½ tsp black pepper ground
- 24 ounces spinach blanched, drained, and squeezed
- 1 medium onion diced
- ¼ cup green onion chopped
- 2 tbsp dill fresh, chopped
- 2 tbsp oregano fresh, chopped
- 24 sheets phyllo pastry thawed
- ½ cup extra virgin olive oil
Let's Begin!
In a food processor, place the cashews, milk, lemon juice, garlic, salt, and pepper. Blend together until smooth.
Add the spinach, onion, scallions, dill, and oregano, then pulse until well-mixed.
Adjust the seasoning to taste.
Preheat oven to 400°F, then lightly grease the bottom of a 9x13-inch baking pan.
Let's Assemble!
First, Arrange a sheet of phyllo pastry in the bottom of the pan, then carefully brush a layer of olive oil on top.
Arrange a second sheet of phyllo on top of the first, gently working out any bubbles between the two. Brush the second sheet with olive oil.
Repeat until you've layered 8 sheets, finishing with a phyllo sheet.
Evenly spread half of the spinach mixture on top of the last phyllo sheet, smoothing out the top with the back of a spoon or a spatula.
Arrange 8 more phyllo sheets on top of the spinach filling in the same manner, then top with the other half of the spinach filling. Brush the top sheet with olive oil.
Time to Bake!
Bake for 25-30 minutes until the pastry is golden brown and crispy.
Allow to cool for a few minutes, then cut into 8 squares.
Serve and enjoy with family and friends!
Calories: 460kcalCarbohydrates: 44gProtein: 11gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 814mgPotassium: 735mgFiber: 5gSugar: 3gVitamin A: 8037IUVitamin C: 28mgCalcium: 157mgIron: 6mg
Keyword Phyllo Pastry, spinach, vegan