This spinach-packed vegan Spanakopita recipe is quick and easy to make with tofu or vegan feta cheese and filo dough or pastry puffs. It bakes up light and flaky with a delicious protein-packed spinach filling. This authentic-tasting Greek spinach pie will be a hit with the whole family! Delicious enough for a special holiday dinner, but easy enough for a weeknight meal!
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❤️ This recipe is
- quick and easy to make.
- a beautiful dish for brunches, holidays, or a special dinner.
- packed with healthy spinach and high protein tofu.
- dairy-free, nut-free, and can be made gluten-free as well.
- quite possibly the most delicious way to eat spinach!
🧾 Ingredients and substitutions
- Spinach - this makes up the majority of the filling. You will need 1 full pound. This seems like a LOT of spinach, but it will cook down! You can use fresh or frozen spinach. I have used both and it comes out well with each type. Just be sure to thaw frozen spinach and squeeze out as much liquid as possible.
- Olive Oil - to saute the onion, garlic, spinach, and tofu. You will also need a little more to brush onto the phyllo dough if you are using that instead of pastry puff.
- Onion - diced and sauteed with the spinach for flavor. (optional)
- Garlic - for flavor (optional)
- Salt - for flavor
- Pepper - for flavor
- Vegan Feta or Tofu - you have 3 options for this. (All work well).
- Tofu Feta - I make my own vegan feta cheese by marinating the tofu in nutritional yeast, apple cider vinegar, lemon juice, miso paste, and a few other spices.
- Firm Tofu - If you don't have time to make tofu feta, you can simply add firm tofu and season it with nutritional yeast and salt.
- Store-bought Vegan Feta - You can also use store-bought vegan feta like Viola brand. (Make sure to add store-bought feta after cooking the spinach).
- Pastry Puffs or Phyllo (Filo) Dough - Pasty puffs are vegan and the quickest and easiest way to make this dish, but you can also use phyllo dough. I always buy it frozen to save time and effort, but you can also make your own phyllo dough if you are feeling ambitious!
🔪 Helpful tools
- Baking Dish - 13" x 9" lasagna pyrex baking dish works well.
🥄 Instructions
Get prepared:
- Take frozen pastry puff or filo out of the freezer and allow it to warm to room temperature. (This will take about 45 minutes. If you forget, you can carefully microwave it for about 20, flip it and then microwave it again for 20 seconds to warm it up.)
- Pre-heat oven to 400° F.
Make the filling:
- Saute diced onion in olive oil until it's translucent.
- Add garlic, tofu, nutritional yeast (or my tofu feta), salt, and pepper. Saute for 3 more minutes. (If using store-bought feta, add it at the end.)
- Add spinach and cook for a few minutes until spinach wilts. (If using the store-bought feta instead of the tofu feta, add it now). Set the tofu spinach mixture aside while you prepare your pastry.
Prepare your pastry and bake:
- Brush the bottom of a baking dish with olive oil and place one of the pastry puffs on the bottom.
- Pour the spinach filling on top and spread out evenly.
- Place the second pastry puff layer on top of the spinach layer.
- Brush the top layer with melted vegan butter or a vegan egg wash.
- Bake at 400°F for 25 minutes until it puffs up and turns golden brown.
👩🏻🍳 Pro Tips
- Allow the puff pastry to warm up to room temperature before you try to work it or it will break.
- Keep your filling relatively dry. Press your tofu well to get out excess water and if you are using frozen spinach, be sure to thaw it and press the water out first before using. A wet filling will make it soggy and your pastry puff won't rise and puff up as well.
- Bake until your pastry puff rises and turns a golden brown.
🥡 Storage and reheating
Refrigerate: The spanakopita will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: Cover tightly reducing any air touching the spanakopita and freeze for up to 3 months.
Reheating: Reheat 1 slice at a time in the microwave for about 2 minutes, or bake multiple servings at 350° F for about 15 - 20 minutes until warm.
📖 Variations
For more flavorful tofu, you can mix up my recipe for tofu feta ahead of time and use it instead of plain tofu.
If using phyllo dough instead of pastry puffs, add one layer at a time brushing a little olive oil on each sheet before setting another thin sheet on top. Use about 3-4 layers on the bottom and 6-8 layers on top. Follow the rest of the instructions as you would for the pastry puff.
🍞 How to make it gluten-free
To make this gluten-free, you can use Schar brand gluten-free pastry puffs. There are also a few other brands of gluten-free phyllo dough if you are lucky enough to find it. If you can't find any of these, you can also use my gluten-free vegan pie crust recipe to make this into a spinach pie.
📖 Variations of vegan spinach pies
- Spanakopita Triangles - Cut each of your pastry puff sheets into 4 smaller squares. Put about 1/3 cup of filling in the center of each square and fold it over using a little water to stick the pastry together at the edges.
- Spinach Empanadas - Roll out a traditional vegan pie crust (or my gluten-free vegan pie crust) and use biscuit cutters or the rim of a large glass to cut out circles about 5 inches in diameter. Fill the center with a few tbsp of spinach filling and press the sides together. Bake at 375° F for about 20 minutes until golden brown. If you want more detailed instructions about how to make empanadas this vegan empanadas post will help you through the process.
- Spinach Pot Pie - Use the spinach and tofu mixture as the filling in a pot pie. Use your favorite vegan pie crust or my gluten-free vegan pie crust recipe to make a pot pie. Bake at 375° F for about 45 minutes.
🌟 More vegan spinach recipes
- The Best Vegan Quiche Recipe
- Vegan Stuffed Shells
- Spinach Muffins
- Strawberry Spinach Salad
- Vegan Cauliflower Risotto with Spinach
- Vegan Spinach Balls
- Orzo with Spinach and Lemon
- Easy Vegan Spinach Dip
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Spanakopita
A light layered Greek pastry filled with spinach and vegan tofu feta.
Servings: 8
Calories: 427kcal
Ingredients
- 1 package puff pastry or filo dough (use gluten-free pastry puffs if needed)
- 2 tablespoons olive oil (plus a little more for brushing)
- 1 small onion diced
- 1-3 cloves garlic minced
- 14 oz tofu or my tofu feta recipe or store-bought vegan feta
- 2 tablespoons nutritional yeast (omit if using my tofu feta recipe instead of plain tofu.)
- 1 teaspoon salt (1/2 tsp if using store-bought feta since it's already salty).
- 1/4 teaspoon black pepper
- 16 oz spinach fresh or frozen
Instructions
Get prepared:
- Take frozen pastry puff or filo out of the freezer and allow it to warm to room temperature. (It takes about 45 minutes). (If using my vegan tofu feta, make the feta and let soak in the marinade for at least 1/2 hour before cooking.)
- Pre-heat oven to 400°F (200°C).
Make the filling:
- Saute the peeled and diced onion in 2 tbsp olive oil until it's translucent.
- Add 1-3 cloves of garlic, 14 oz tofu, 2 tbsp nutritional yeast (or my tofu feta), 1 tsp salt, and 1/4 tsp pepper. Saute for 3 more minutes. (If using store-bought feta, add it at the end.)
- Add 16 oz spinach and cook for a few minutes until spinach wilts. (If using the store-bought feta instead of the tofu feta, add it now). Set the tofu spinach mixture aside while you prepare your pastry.
Prepare the pastry and bake:
- Brush the bottom of a baking dish with olive oil and place one of the pastry puffs on the bottom. (Cut it to fit if necessary).
- Pour the spinach filling on top and spread out evenly.
- Place the second pastry puff layer on top of the spinach layer.
- Brush the top layer with melted vegan butter or a vegan egg wash.
- Bake at 400°F (200°C) for about 25- 30 minutes until it puffs up and turns golden brown.
Notes
- Allow the puff pastry to warm up to room temperature before you try to work it or it will break.
- Keep your filling relatively dry. Press your tofu well to get out excess water and if you are using frozen spinach, be sure to thaw it and press the water out first before using. A wet filling will make it soggy and your pastry puffs won't rise and puff up as well.
- Bake until your pastry puff rises and turns a golden brown.
- For more flavorful tofu, you can mix up my recipe for tofu feta ahead of time and use it instead of plain tofu.
- If using phyllo dough instead of pastry puffs, add one layer at a time brushing a little olive oil on each sheet before setting another thin sheet on top. Use about 3-4 layers on the bottom and 6-8 layers on top. Follow the rest of the instructions as you would for the pastry puff.
Nutrition
Serving: 4inch square | Calories: 427kcal | Carbohydrates: 32g | Protein: 11g | Fat: 29g | Saturated Fat: 7g | Sodium: 490mg | Potassium: 367mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5315IU | Vitamin C: 16.7mg | Calcium: 126mg | Iron: 3.7mg
*This was originally published on 5/23/19. It was updated on 3/30/20 to include new pictures and more concise instructions.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Wonderful recipe. I often make it with philo oastry, and if there's not enough spinach, I use mangold. It's always great! Thanks
I'm glad that you enjoyed the recipe. 🙂
I've made this so many times..I love it! So easy and delicious! Also, I know it depends on exact ingredients/brands but when I put this in my calorie counter app it's says it's only 375 each for 6 servings.🙂
I'm so glad that you like the recipe, Lindsay. My recipe card calculates the calories automatically, so I'll have to check it. 🙂
Do you need to use nutritional yeast if using store bought vegan feta?
Hi Wendy, no, you won't need nutritional yeast if you are using store-bought feta. It's just to give it a cheesy flavor. Enjoy! 🙂
Absolutely delicious. I made this with gluten free puff pastry and made the fetta too - total hit, even my 2 year old ate it! We have lots of food allergies to navigate so this really hit the spot for us. Thank you for the recipe!
You're very welcome, Sarah! I'm so happy that this recipe work for you and your family! It's a favorite in our house too! 🙂
We have had this a couple of times now. An easy way to eat a pound of spinach, and so so good! I use the Schar gluten-free puff pastry.
I'm so happy that you liked it, Amy! I love that Schar gluten-free pastry puff too! 🙂
Thank you for putting the gluten free tips in there, very helpful for this wonderful recipe!
You're welcome Noelle! Hope that you enjoy it! 🙂
Tried this last night and it was hit with the family!
We all agreed that we could literally eat this every day.
Filling, nutritious and not hard to make! Yummmm!
So happy that you liked it Josie! It is addicting stuff! 🙂
I use a carton of tofutti creme cheese to add a fantastic creamy taste as well I add 2 tbl fresh dill and 2 tbl fresh parsley which adds a fresh Greek note. This is a favourite of any person that enjoys this meal. I make tzatziki using tofutti sour creme and hummus. I serve Greek salad ( using vegan feta) Greek lemon garlic crispy potatoes and a vegetable medley of carrots, broccoli and cauliflower as well as warm puts bread. Dessert is fresh fruit with soya yogurt drizzled with honey and chopped pistachios
That all sounds delicious Devlyn! 🙂
Time to buy some Miso and get this recipe on the dinner plate. I love spinach and eat it every day raw in my salad. This will be another way to enjoy it.
Thanks
You're welcome Dave! Hope that you enjoy this way of eating spinach too! 🙂