Vegan Spanakopita (Greek Spinach Pie)

Vegan Spanakopita (Greek Spinach Pie) is a savory and aromatic Greek-style main dish or hearty appetizer packed with spinach and vegan feta cheese between layers of crispy phyllo dough.

Greek Restaurant Inspiration

Before we started cooking mostly plant-based at home, my husband and I had a favorite spot called Katerina’s Greek Cuisine. It was tucked into the historic district and looked like it had once been someone’s home—small, a little cramped, and full of charm. Parking was always a challenge, and the tables were close together, but it felt like stepping into a Greek grandmother’s dining room.

I used to imagine pans of spanakopita coming out of the oven just in time for Sunday lunch, served alongside lemony roasted potatoes. It was the kind of place where everything felt warm and homey—exactly the vibe I think of when I make this dish at home now.

Spanakopita Without Dairy or Eggs

Traditional spanakopita is made with feta cheese and eggs, both of which help bind the filling and add rich flavor. For a plant-based version, we use vegan feta and a liquid egg replacer to keep the texture and flavor close to the original—without the dairy or eggs. JustEgg works well here and blends easily with the cooked spinach and herbs.

As a home cook who’s been focused on vegetarian and plant-based meals for over 13 years, I understand how important it is to adapt familiar dishes in a way that still feels satisfying. With a few thoughtful swaps, it’s possible to make spanakopita that tastes just as rich and flavorful as the traditional version. The phyllo stays golden and crisp, the filling holds together nicely, and no one misses the dairy.

Ingredients for Vegan Spanakopita

You will need the following:

• Olive Oil – Used for sautéing the vegetables and brushing the phyllo dough. It helps achieve a golden, flaky top.
• Yellow Onion + Scallions – These bring a mellow sweetness and mild sharpness that balance the richness of the cheese and dough.
• Garlic – Adds savory depth to the spinach mixture.
• Fresh Spinach – Wilts quickly and holds less moisture than frozen. Roughly chop before cooking for easier mixing.
• Italian Flat-Leaf Parsley – Adds color and a fresh, herbal lift.
• Liquid Egg Replacer – Acts as a binder. JustEgg brand works well here and keeps the filling from being too loose.
• Vegan Feta Cheese – Homemade vegan feta or store-bought options bring a creamy texture and the tangy bite that defines spanakopita.
• Phyllo Dough – Found in the freezer section, these ultra-thin pastry sheets create the crisp, crackly layers. Thaw in the fridge overnight before using.

How to Make Vegan Spanakopita:

STEP ONE: Preheat the oven to 350°F. Lightly oil a 9×13″ baking dish.

STEP TWO: Cook the aromatics. Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the yellow onion and scallions. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.

STEP THREE: Stir in the spinach and parsley. Continue cooking for 2 minutes, stirring frequently until the spinach is wilted. Remove from heat and set aside.

STEP FOUR: Combine egg replacer and vegan feta. Into a medium-size mixing bowl, add the JustEgg vegan egg replacer and the vegan feta. Stir gently until just combined. Fold in the spinach mixture.

STEP FIVE: Lay the foundation. Into the prepared baking dish, place two sheets of phyllo dough and brush lightly to cover with olive oil. Add another 2 sheets and brush again with olive oil, then repeat with two more sheets of phyllo dough and olive oil. (Phyllo dough is very delicate and it’s okay if it tears; just make sure you’re covering the pan completely with each layer.)

STEP SIX: Add the spinach and feta mixture, gently spreading to cover the phyllo dough.

STEP SEVEN: Finish assembling the spanakopita. Top with 4 additional sheets of phyllo dough, brushing with olive oil after each addition.

STEP EIGHT: Bake for 40 minutes, until lightly crispy and golden brown. Allow to set for 10 minutes then slice and serve.

Storage and Reheating

• Store leftover spanakopita in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to re-crisp the top.

More Spinach Recipes You’ll Love!

• Vegan Spinach Risotto
• Spinach Mashed Potatoes
• 5-Ingredient Spinach and Artichoke Dip
• Spinach and Parmesan Gnocchi
• Spinach Rice

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Vegan Spanakopita Recipe

A savory and aromatic Greek-style main dish or hearty appetizer packed with spinach and vegan feta cheese between layers of crispy phyllo dough.

5 from 13 votes

Print Pin Rate

Course: Appetizer, Brunch, Dinner, Lunch, Main Course, Side Dish

Cuisine: greek, Mediterranean

Keyword: brunch, casserole, Christmas morning, Easter, Greek, Mediterranean, Mother’s Day, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 1104kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3 tablespoons olive oil
• 1/2 cup yellow onion
• 1/3 cup scallions chopped
• 2 teaspoons garlic minced
• 6 cups fresh baby spinach leaves
• 1/2 cup Italian flat-leaf parsley chopped
• 1/2 cup + 1 tablespoon JustEgg vegan egg replacer
• 1 1/2 cups vegan feta cheese crumbled
• 8 sheets phyllo dough thawed
• 1/4 cup olive oil

Instructions

• Preheat the oven to 350°F. Lightly oil a 9×13″ baking dish.
• Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the yellow onion and scallions. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.
• Stir in the spinach and parsley. Continue cooking for 2 minutes, stirring frequently until the spinach is wilted. Remove from heat and set aside.
• Into a medium-size mixing bowl, add the JustEgg vegan egg replacer and the vegan feta. Stir gently until just combined. Fold in the spinach mixture.
• Into the prepared baking dish, place two sheets of phyllo dough and brush lightly to cover with olive oil. Add another 2 sheets and brush again with olive oil, then repeat with two more sheets of phyllo dough and olive oil. (Phyllo dough is very delicate and it’s okay if it tears; just make sure you’re covering the pan completely with each layer.)
• Add the spinach and feta mixture, gently spreading to cover the phyllo dough.
• Top with 4 additional sheets of phyllo dough, brushing with olive oil after each addition.
• Bake for 40 minutes, until lightly crispy and golden brown. Allow to set for 10 minutes then slice and serve.

Nutrition

Calories: 1104kcal | Carbohydrates: 155g | Protein: 33g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 1810mg | Potassium: 394mg | Fiber: 6g | Sugar: 6g | Vitamin A: 669IU | Vitamin C: 7mg | Calcium: 233mg | Iron: 10mg

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This post was updated on April 18, 2025.