Jump to Recipe Print Recipe

Creamy cashew cheese, spinach and herbs are nestled between layers of flaky phyllo pastry to make this mouth-wateringly delicious vegan spanakopita. You’d never guess this scrumptious Greek-style pie was dairy-free!

Spanakopita is one of my favorite things in the whole world. Not only did it save me from having to dine on sad dinner salads in my early vegetarian days (so many diners in my area serve spanakopita!), but it’s insanely delicious.

It’s hard to believe it took me this long to share a recipe for vegan spanakopita on this site. I’ll admit it: I was totally intimidated by the idea! If you’re not familiar with the dish, spanakopita is a Greek spinach and feta pie. Oh, and it contains eggs. So it’s not super vegan-friendly!

But I was happy to discover that an eggless and dairy-free spinach pie wasn’t all that tough to make. Plus it was delicious!

Jump to:
  • What You’ll Need
  • How to Make Vegan Spanakopita
  • Leftovers & Storage
  • Frequently Asked Questions
  • More Greek-Inspired Vegan Recipes
  • Amazing Vegan Spanakopita

What You’ll Need

  • Raw cashews. Cashews serve as the cheesy component in this recipe. They absolutely need to be raw in order to create the right texture and flavor. You’ll be blending them, so soak them in some water to soften them up before getting started. If you forget to soak your cashews ahead of time, just boil them for 15 minutes.
  • Non-dairy milk. Just about any variety will work, as long as it’s unflavored and unsweetened.
  • Lemon juice. Use freshly squeezed lemon juice for the best flavor. The bottled stuff just isn’t as good!
  • Garlic.
  • Salt & pepper.
  • Frozen spinach. You might be able to substitute fresh spinach, though I haven’t tried it. I’d recommend chopping it finely and steaming it briefly before adding it to the filling.
  • Onion.
  • Scallions.
  • Fresh herbs. We’re using fresh dill and oregano. I highly recommend using fresh as the recipe specifies, but if you absolutely insist on using dried you’ll need to cut the amounts by about ⅔.
  • Frozen phyllo pastry. Look for this near where frozen pie crusts are sold at your store. It needs to thaw before you use it, so be sure to plan ahead. I normally leave mine in the fridge overnight, then on the counter for a few hours before cooking.
  • Olive oil.

How to Make Vegan Spanakopita

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • To make your filling, start by placing your cashews, milk, lemon juice, garlic, salt and pepper into a blending device. You can use a larger blender or a food processor with an s-blade like I’m using. Blend the mixture until relatively smooth. It doesn’t have to be perfectly smooth — after all, we’re trying to replicate feta cheese, which is crumbly.
  • Add the spinach, onions, scallions, dill and oregano to your device and just pulse it until everything is mixed. At this point you can taste-test it and make any adjustments needed.
  • To layer your spanakopita, start by placing a sheet of phyllo in a lightly oiled baking dish. Be careful, as phyllo is super thin and delicate, so it tears easily. Have a few extra sheets on hand in case some of them break.
  • Lightly and carefully brush the phyllo with olive oil, then place another sheet on top of the first. Keep layering and brushing until you’ve got 8 sheets down.
  • Tip: Keep a damp (but not soaked) tea towel on hand, and use it to cover your stack of unused phyllo sheets if they start to dry out while you’re working.
  • Spread half of your spinach filling over the last phyllo sheet.
  • Arrange another 8 layers of phyllo over the filling, then spread the rest of the filling over those layers.
  • Arrange a final set of 8 phyllo layers over the top filling layer, then spread a thin coat of olive oil over the top phyllo layer.
  • Pop the dish into the oven and bake your vegan phyllo pie until the top is crispy and golden.

Leftovers & Storage

Vegan spinach & feta pie is best served right away, but if you have leftovers they’ll keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.

To reheat, thaw your pie (if it was frozen), then place it into a 400°F oven until heated through. If you’d like, you can place it under a broiler for a few minutes after heating to recrisp the pastry.

Frequently Asked Questions

Can this recipe be made gluten-free?

I’m afraid I haven’t found a way to do that. I haven’t come across any gluten-free vegan phyllo brands, or even recipes to make your own. If you find one please let me know!

Is phyllo dough vegan?

Most phyllo dough is made from little more than flour and water, so it’s totally vegan. Always check the ingredients list though, because you never know when someone is going to decide to add milk powder to something for no apparent reason! 😒

Can I make vegan spanakopita triangles using this recipe?

I haven’t done it myself, but I’m sure you can! Use this vegan hand pie recipe as a guide for folding and baking them, and make sure to have plenty of phyllo on hand because the ratio of pastry to filling might change a bit when making them as triangles.

Leave a Reply

Your email address will not be published. Required fields are marked *