It's official: I'm completely in love with Greek food and culture! Athens, Greece, is a city where ancient history and incredible food come together at every turn—and I mean every turn. During our trip, my husband couldn't get enough of one classic Greek favorite: spanakopita (crispy Greek spinach pie). We even took a hands-on cooking class in Athens with SOYBIRD KITCHEN, where we learned to make the exact vegan spanakopita recipe I'm sharing with you today.
Between wandering the winding alleyways around the Acropolis and stepping back into 290 BCE at Plataeon Kaminos—where we dressed in traditional robes, baked ancient bread, and tasted historic dishes like my Ancient Greek Fava Dip Recipe—we ate our way across the city. And honestly? This plant-based spanakopita was one of our absolute favorite bites of the entire trip.
The best part is that you don't need a plane ticket to Greece to enjoy it. Whether you roll out the simple homemade dough from our Athens cooking class or take a shortcut with store-bought phyllo pastry, one bite of those golden, flaky layers and savory herb-packed spinach filling will have you hooked! Planning a trip to Greece? Check out my full Athens Food & Travel Guide for my favorite neighborhoods, rooftop views, and street food stops!"
What Is Vegan Spanakopita?
Vegan spanakopita is a plant-based twist on traditional Greek spinach pie made without feta cheese, butter, or eggs. Crisp, olive-oil-brushed layers of dough wrap around a savory filling of fresh spinach, leeks, green onions, dill, parsley, mint, and a touch of polenta to keep the pastry flaky and golden.
Jump to:
- Why You’ll Love This Greek Spinach Pie
- Ingredients for Vegan Spanakopita
- Key Ingredients & Why They Matter
- How to Make Vegan Spanakopita (Step-by-Step)
- Pro Tips for Crispy, Bakery-Style Spanakopita
- Variations and Substitutions
- What to Serve With Vegan Spanakopita
- Frequently Asked Questions
- Storage, Reheating, and Make-Ahead Tips
- Bring a Taste of Athens Into Your Kitchen
- Recipe
- 💬 Comments
Why You’ll Love This Greek Spinach Pie
Traditional spanakopita relies on feta cheese and eggs, so I was curious how a dairy-free version would hold up. Honestly? I could barely tell the difference! Thanks to a trio of fresh Greek herbs, sweet leeks, and olive oil, the filling is rich, bright, and deeply savory without needing any cheese at all.
- Crispy, Never Soggy: A clever trick we learned in Athens—kneading salt into the spinach and stirring in 3 tablespoons of polenta—absorbs excess moisture so the bottom crust stays crisp.
- Two Dough Options: Make the 5-ingredient homemade Greek dough from scratch for a fun weekend project, or grab thawed store-bought phyllo sheets when you want dinner on the table fast. (I'm also planning to test bite-sized air fryer spanakopita triangles soon—stay tuned!)
- Crowd-Pleasing & Versatile: Serve it warm out of the oven for dinner, at room temperature on a Mediterranean mezze platter, or packed up for easy lunches.
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Ingredients for Vegan Spanakopita
Scroll down to the recipe card for a printable version of the ingredients and instructions.
For the Dough
- 125 g all-purpose flour: Forms the base of the homemade phyllo-style dough.
- 50 ml water: Brings the dough together.
- 1 tablespoon olive oil: Adds richness and keeps the dough pliable.
- 1 tablespoon vinegar: Relaxes the gluten so you can roll the dough paper-thin without snapping.
- ½ teaspoon salt: Seasons the pastry crust.
For the Spinach Filling
- 100 g fresh spinach: Wash thoroughly and drain well.
- ½ teaspoon salt: Draws out excess water from the raw spinach leaves.
- 1 small onion: Finely chopped for a savory, slightly sweet base.
- 2 green onions: Adds fresh, mild onion flavor.
- ½ leek: Brings a delicate, buttery sweetness that replaces the richness of cheese.
- 4 sprigs fresh dill: Essential for that unmistakable Greek aroma.
- 4 sprigs parsley: Adds bright, earthy freshness.
- 2 sprigs fresh mint: Lifts the whole filling with a subtle, refreshing finish.
- 3 tablespoons polenta: Soaks up leftover spinach juices while baking.
- Salt and black pepper, to taste
For the Topping
- Olive oil: Brushed over the spiral so it bakes up deeply golden and blistered.
- Sesame seeds: Adds nutty crunch and bakery-style presentation.
Key Ingredients & Why They Matter
Fresh Spinach: Fresh spinach gives the best texture and vibrant green color. Taking a minute to massage it with salt—and squeeze out the liquid—is the single most important step to prevent soggy pastry.
The Greek Herb Trio (Dill, Parsley & Mint): Don't skip the fresh herbs! Dill carries the classic Greek flavor profile, parsley keeps it bright, and just a touch of fresh mint makes the filling taste like it came straight out of an Athens taverna.
Polenta (Fine Cornmeal): This was my favorite takeaway from our cooking class. Stirring dry polenta into the filling acts like a tiny sponge, soaking up any moisture released by the spinach in the oven so the dough stays crisp.
Olive Oil & Sesame Seeds: Since there's no butter or egg wash in this dairy-free spanakopita, a generous brush of good olive oil and a sprinkle of sesame seeds give the crust its gorgeous golden color and crunch.
How to Make Vegan Spanakopita (Step-by-Step)
Make the Dough
Step 1: Mix the flour, water, olive oil, vinegar, and salt in a bowl, then knead for at least 15 minutes (by hand or with a stand mixer) until smooth, soft, and elastic.
Step 2: Shape the dough into a ball, brush lightly with olive oil, cover, and let it rest in a warm spot for about 10 minutes so the gluten relaxes.
Make the Filling
Step 3: Wash the spinach thoroughly and drain well. Roughly chop it (cutting any thick stems into small pieces), place it in a large bowl with ½ teaspoon salt, and knead the spinach with your hands until it wilts and collapses.
Step 4: Finely chop the onion, green onions, leek, dill, parsley, and mint. Add them to the spinach along with the polenta and black pepper, stirring well until evenly combined and not overly wet.
Roll, Fill & Bake
Step 5: Line a baking tray with parchment paper.
Step 6: Preheat your oven to 356°F (180°C).
Step 7: Roll the dough out as thinly as possible into a large rectangle, flipping it frequently and dusting lightly with flour so it doesn't stick.
Step 8: Spread the spinach filling evenly across the dough, leaving a small border. Roll it up tightly from one long side into a log, pinch the ends to seal, and coil it into a spiral on your prepared tray.
Step 9: Brush the entire spiral generously with olive oil and scatter sesame seeds over the top.
Step 10: Bake for 30–40 minutes until deeply golden brown and crisp.
Pro Tips for Crispy, Bakery-Style Spanakopita
- Squeeze the Spinach Dry: Excess moisture is the #1 enemy of crisp pastry. After massaging the chopped spinach with salt, squeeze out any pooled liquid before adding your herbs and polenta.
- Don't Rush the 15-Minute Knead: Kneading the homemade dough for a full 15 minutes develops enough gluten elasticity so you can roll it paper-thin without tearing.
- Flip & Dust Often While Rolling: Lightly dust your counter and rolling pin with flour before each flip so the thin dough never sticks to the surface.
- Leave a Clean Border: Don't spread the filling all the way to the edge—leaving a ½-inch border helps you pinch and seal the log tightly so filling doesn't burst out in the oven.
- Rest 5 Minutes Before Slicing: Let the baked spiral cool slightly on the pan so the layers set and slice cleanly without shattering.
Variations and Substitutions
- Store-Bought Phyllo Shortcut: Short on time? Thaw store-bought phyllo sheets according to package directions, brush 5–6 sheets lightly with olive oil, spoon the filling along one edge, and roll into a spiral or fold into triangles.
- Fold Into Party Triangles: Instead of one large spiral coil, cut your rolled dough into 3-inch strips and fold them flag-style into individual spanakopita triangles for easy party appetizers.
- Swap the Greens: Substitute half of the spinach with finely chopped Swiss chard, kale, or dandelion greens (a very traditional Greek wild green!).
- Not Strictly Vegan? Crumble ½ cup of tangy sheep's milk feta into the filling right before rolling.
What to Serve With Vegan Spanakopita
This crispy Greek spinach pie makes a great light lunch on its own, or you can build a full Mediterranean mezze spread around it with a few of these favorites:
- Couscous Salad: Bright, fresh, and colorful—the ideal light side for a Mediterranean lunch.
- Crispy Roasted Potatoes: Golden, herby potatoes turn spanakopita into a hearty dinner.
- Braised Broccolini: Tender greens that complement the fresh dill and mint in the filling.
- Pistachio Baklava: Keep the flaky phyllo theme going for dessert with sweet, nutty baklava!
Frequently Asked Questions
Traditional Greek spanakopita usually contains feta cheese and eggs, and phyllo is often brushed with butter. This vegan spanakopita recipe is 100% plant-based, using olive oil for richness and fresh herbs, leeks, and polenta for a savory, satisfying filling.
Yes! Store-bought phyllo dough is a huge time-saver. Thaw it overnight in the refrigerator, keep the sheets covered with a damp towel while working so they don't dry out, and brush each layer lightly with olive oil before rolling.
Soggy spanakopita almost always comes from excess water in the spinach. Be sure to drain the washed spinach well, knead it with salt to draw out moisture, squeeze out any liquid, and include the polenta to absorb juices while baking.
Yes. If you don't have polenta on hand, substitute an equal amount of fine breadcrumbs or semolina flour to absorb excess moisture in the spinach filling.
Bake at 356°F (180°C) for 30–40 minutes until the outer crust is deeply golden brown, crisp to the tap, and sizzling slightly around the edges.
Both! In Greek bakeries, spanakopita is served warm or at room temperature throughout the day. It is crispiest 10–15 minutes out of the oven, and leftovers are great at room temperature or re-crisped in the air fryer.
Storage, Reheating, and Make-Ahead Tips
- Storage: Let leftover spanakopita cool completely to room temperature before storing in an airtight container in the refrigerator for up to 3 days (sealing it while warm traps steam and softens the crust).
- Reheating: Re-crisp slices in an air fryer or oven at 350°F–356°F for 4–6 minutes until flaky and hot. Skip the microwave unless you don't mind soft pastry.
- Make-Ahead: You can prep the spinach filling up to 24 hours ahead and keep it covered in the fridge—just drain off any liquid before rolling it into the dough. You can also assemble the unbaked spiral, cover tightly, refrigerate overnight, and brush with olive oil right before baking.
Bring a Taste of Athens Into Your Kitchen
Every time I pull a golden spiral of this vegan spanakopita out of the oven, I'm right back in Athens—wandering through Plaka, looking up at the Acropolis, and tasting the best of Greek hospitality. Whether you knead the homemade dough from scratch or grab a box of phyllo from the freezer aisle, this crispy, herb-loaded Greek spinach pie is guaranteed to become a repeat favorite.
Did you make this vegan spanakopita recipe? Leave a star rating and comment below to let me know how it turned out—and tell me whether you made the homemade dough or used store-bought phyllo!
Recipe
Vegan Spanakopita Recipe
Ingredients
For the filling
For the topping
Instructions
Make the Dough
- Mix all the ingredients in a bowl and knead into a dough.Knead the dough for at least 15 minutes to make it nice andsoft.
- Shape the dough into a ball and brush with oil, cover andleave to stand in a warm place for about 10 minutes.
Make the Filling
- Wash the spinach thoroughly and drain well. Then chop itroughly, making sure that large stalks are cut into smallpieces. Place the spinach in a large bowl and add the salt.Now knead the spinach well until it collapses.
- Chop the onion, green onions, leek and herbs finely. Addeverything to the spinach, add the polenta and pepper andmix well with a spoon. The filling should not be too moist.
Baking
- Prepare a baking tray and line it with baking paper.
- Preheat the oven to 356°F.
- Now roll out the phyllo sheet (dough) very thinly, turning it over and dampening it with flour to prevent it from sticking. You will need to flip several times until the dough is nice and thin.
- Spread the filling evenly over the phyllo sheet. Then roll it up tightly into a log starting from one of the long sides. Pinch and seal the edges to close and then coil it into a spiral shape.
- Brush with olive oil and sprinkle some sesame seeds on top.
- Place the spanakopita in the oven for 30-40 minutes, until golden brown.
Expert Tips:
- Squeeze the Spinach Dry: Excess moisture is the #1 enemy of crisp pastry. After massaging the chopped spinach with salt, squeeze out any pooled liquid before adding your herbs and polenta.
- Don't Rush the 15-Minute Knead: Kneading the homemade dough for a full 15 minutes develops enough gluten elasticity so you can roll it paper-thin without tearing.
- Flip & Dust Often While Rolling: Lightly dust your counter and rolling pin with flour before each flip so the thin dough never sticks to the surface.
- Leave a Clean Border: Don't spread the filling all the way to the edge—leaving a ½-inch border helps you pinch and seal the log tightly so filling doesn't burst out in the oven.
- Rest 5 Minutes Before Slicing: Let the baked spiral cool slightly on the pan so the layers set and slice cleanly without shattering.
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