Greek Vegan Spanakopita (Spinach Pie Entree)  

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30 min Prep Time| 1 hr Cook Time | 20 min Cool down Time

1 pack organic phyllo dough, at room temperature

Gently toss together

• 1 pound baby spinach, chopped
• 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
• 1 bunch of flat leave or curly parsley, remove stems, coarsely chopped
• 1 bunch fresh onion, chopped and dried
• 1 leek, trimmed, chopped and dried (make sure to remove dirt between the leaves)
• 2 tbsp uncooked rice (helps absorb any excess liquids during cooking)
• 1 cup of extra virgin olive oil
• 1 tbsp sea salt
In a small bowl mix together
• 1 16 oz pack of vegan mozzarella cheese (+1 more pack to make it cheesier)
• 3 vegan eggs, beaten
• 2 tbsp nutritional yeast
• 1  tbsp sea salt
• ½  tsp nutmeg
Baking tray dimensions used for this recipe: 18″ x 13″ x 1″, grease well with olive oil

Preheat oven to 450 degrees

Combine the chopped spinach, dill, parsley, fresh onion, leek, rice, olive oil, salt in a large bowl, gently toss together by hand
Add in the cheese mixture, mix very well by hand. Filling is now ready! 

Put down a dishtowel, sprinkle some water over the towel
1) Lay 3 sheets on the bottom of pan and drizzle with a little olive oil with your hands
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of pan, drizzle with olive oil

2) Spread all of the filling inside of the phyllo sheets. Fold each side hanging over the pan over the filling until all the all the phyllo is folded over, like a little package

3) Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie

4) Take the remaining phyllo sheets one at a time, fold like an accordion, place them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust

Using a very sharp knife cut the pie into squares or triangles

Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour, plus 15 minutes longer for browning if needed.  The pie will be crisp and become golden brown
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set
  • TIPS
     Important to defrost the phyllo dough in the sealed package overnight in your refrigerator. Set packaged phyllo dough at least 2 hours before you use it. Do not take it out of the air tight plastic packaging that comes in. 
    – Can be served with a tomato cucumber salad