Crispy Vegan Spanakopita (Greek Spinach Pie)

Crispy Vegan Spanakopita (Greek Spinach Pie) 🥬🥧

Flaky, golden layers of phyllo pastry wrapped around a rich spinach and vegan “feta” filling — this vegan spanakopita captures all the charm of the Greek classic, minus the dairy. 🌿💛 It’s crisp on the outside, creamy inside, and infused with fresh dill and parsley for that unmistakable Mediterranean aroma.

Perfect for brunch, dinner, or any plant-based gathering, this dish delivers all the comfort of traditional Greek spinach pie with a modern vegan twist.

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Why You’ll Love This Vegan Spanakopita 💚

• Perfectly flaky: The phyllo turns gorgeously golden and crisp.
• Creamy filling: The combo of vegan feta and ricotta creates that indulgent texture.
• Loaded with herbs: Fresh dill and parsley give this pie its signature Greek fragrance.
• Meal-prep friendly: Bakes beautifully and reheats well for weekday lunches.

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Tips for the Best Results 🧑‍🍳

• Drain your spinach well: Any extra moisture will make the pastry soggy.
• Keep your phyllo covered: A damp towel prevents drying while you work.
• Brush generously: Olive oil or vegan butter between layers equals perfect crispiness.
• Serve warm: A squeeze of lemon takes it over the top! 🍋

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The Greek Secret 🌿

Traditional spanakopita relies on salty feta and butter-rich phyllo. This vegan version swaps them for tofu feta, vegan ricotta, and olive oil, keeping that Mediterranean flair alive while making it dairy-free and heart-healthy.

The result? Layers so crisp they shatter, encasing a filling that’s creamy, herby, and deeply satisfying.

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Serving Ideas 🍽️

Pair this crispy pie with:

• A simple tomato-cucumber salad drizzled with olive oil
• Lemon-roasted potatoes or chickpeas
• A cool dollop of vegan tzatziki

It’s a dish that shines at any temperature — straight from the oven or room-temp picnic style.

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Storage & Reheating ♻️

• Fridge: Keeps up to 3 days. Reheat in a 180°C oven for 10–12 minutes.
• Freezer: Freeze slices and bake straight from frozen — add 10–15 mins to the baking time.

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FAQ ❓

Can I make vegan spanakopita ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking. Bake straight from the fridge until golden.

Can I freeze spanakopita?
Absolutely! Freeze unbaked portions, then bake from frozen for 10–15 minutes longer than usual.

What can I use instead of vegan feta?
Tofu feta or a mix of firm tofu and lemon juice makes a fantastic dairy-free substitute.

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Final Thoughts 🌍✨

This Crispy Vegan Spanakopita is proof that Greek comfort food doesn’t need dairy or eggs to taste incredible. Every bite is golden, herby, and joyfully flaky — a taste of the Mediterranean made plant-based. 🇬🇷💚

Enjoy it fresh out of the oven with friends, or meal-prep it for your week. Either way, this vegan spinach pie is a crowd-pleaser that brings sunshine to your table. 🌞