Vegan Spanakopita Recipe

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Bring a taste of Greece into your kitchen with this easy Vegan Spanakopita Recipe! This delicious Greek spinach pie is filled with fresh spinach, dill, parsley, mint, and savory vegetables, all wrapped in golden, crispy pastry and topped with sesame seeds. Perfect as an appetizer, light lunch, or snack, this plant-based version delivers all the delicious flavors of traditional spanakopita without the dairy or eggs. Make it with homemade dough or save time with store-bought phyllo!

Prep Time30

Cook Time40

Total Time1 20

Course: Appetizer, Dinner, Main Course, Side Dish

Cuisine: Greek, Mediterranean

Diet: Vegan, Vegetarian

Servings: people

Calories: 193kcal

Author: Tara Levy

Ingredients

For the dough

1 cup flour
¼ cup water
1 tablespoon olive oil
1 tablespoon vinegar
½ teaspoon salt

For the filling

3 to 4 cups loose Spinach leaves
½ teaspoon salt
1 small onion
2 green onions
½ leek
4 sprigs of fresh dill
4 sprigs of parsley
2 sprigs of fresh mint
3 tablespoons polenta
salt & pepper to taste

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 and
soft.
Shape the dough into a ball and brush with oil, cover and
leave to stand in a warm place for about 10 minutes.

Make the Filling

Wash the spinach thoroughly and drain well. Then chop it
roughly, making sure that large stalks are cut into small
pieces. 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. Add
everything to the spinach, add the polenta and pepper and
mix 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.

Video

Notes

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.

Nutrition