Vegan Spanakopita Recipe
Welcome all! Are you ready for the best vegan spanakopita recipe? This recipe turned out great and it was quick and easy to make all at the same time.
We will go over how make the vegan cheese in this recipe as well as the different phyllo sheet decoration styles. I did not know that there were so many different ways to decorate spanokopita.
If you just want the written recipe the click the jump to recipe button at the top of this page. Enjoy everybody!
Kitchen Products Used
Stainless Steel Cookware
The food processor was a must for the vegan feta cheese.
If you are planning on becoming vegan and don’t have a food processor then you are really limiting your cooking abilities.
We also used a stainless steel pan to warm up our vegan butter that we used to coat our phyllo sheets with.
Lastly, we used a baking pan to hold our spanakopita in for baking.
Is Spanakopita Served Hot or Cold?
You can eat spanakopita hot or cold. Even our vegan option works for that too.
I prefer this vegan spanakopita recipe to be served warm but I do know that there are people that enjoy it cold.
If you eat it cold then you will not have the crunch that it normally would have hot and fresh out of the oven.
But I guess you could kind of look at it like cold pizza. I never minded eating cold pizza back in my day so the thought of eating spanakopita cold doesn’t sound all too bad.
As far as eating this meal, you can make it a main course or a nice bite size appetizer. It is a versatile dish.
Can I freeze Spanakopita?
Yes absolutely. Freezing spanakopita is a great option.
Our friends at foodsguy.com says that it might be better to freeze your spanakopita before you bake it.
They also say you can freeze it after you bake it but then the phyllo sheets will probably not be as crunchy.
If you do not want to freeze it and want to refrigerate it then only leave it in the fridge for 3 days max.
Any longer then that and you are looking at spoiled goods that will make your tummy not feel too good.
Is Spinach Pie Good for You?
This goes back to what I have said in other recipe posts if meals are good for you or not.
It is all relative. Everything in moderation is what I am getting at with this one.
There are a lot of healthy ingredients in this dish but there are also some ingredients that if you have in excess can cause health problems.
Every diet can be dangerous and unhealthy. Even a vegan diet for that matter.
There a plenty of processed vegan foods and unhealthy vegan options that can even make a vegan person have health problems.
So a good rule of thumb is to always look for advice when you are starting a diet or if you are trying out a new diet.
What Does Spanakopita mean in Greek?
Spanakopita means spinach pie in Greek.
It is a Greek favorite and also a Mediterranean favorite at that. This recipe is very famous.
There are a lot of different ways you can make this pie.
Some people like to eat in triangle shapes while others prefer square.
Some people like to bake it neatly and others like to bake it with puffy crinkled up phyllo sheets.
Whatever way you bake or eat spanakopita, there is no denying that it is a dish worth eating.
Vegan Feta Cheese
This was my first time making vegan feta cheese and what better recipe to try it on then our vegan spanakopita recipe.
I thought it would be a little difficult to get the tangy flavor that feta cheese has but the flavor came out just right the first time that I made it.
I think the key to making it taste like feta cheese was using white wine vinegar. The white wine vinegar didn’t over power the flavor profile but added just enough tang to this vegan feta cheese.
our last secret weapon was the firm tofu. The firm tofu, coupled with the soaked cashews, made a feta like texture.
All and all, this was a great vegan cheese recipe and you guys will not be disappointed.
Vegan Spanakopita Recipe
- Food Processor, Baking Pan, Stainless Steel Cookware
- 12 Phyllo Sheets refrigerate the night before using them
- 5 Tablespoons Vegan Butter Melted for brushing the Phyllo Sheets
- 16 Ounces Spinach raw
- 3 Scallions rough chop
- ¾ Cup Dill fresh
- ½ Cup Parsley fresh
- 1 Tablespoon Olive Oil
Vegan Feta Cheese
- 1 ½ Cups Cashews soaked over night or boiled for 10 minutes
- 6 Ounces Tofu firm
- 3 Tablespoons Almond Milk sweet or unsweet
- 3 Tablespoons White Wine Vinegar
- 1-2 Teaspoons Salt
- Make sure your Phyllo sheets are in the refrigerator the night before using them. If not it takes around 2 hours for them to defrost at room temperature.
- Start by cooking down the Spinach and Scallions in a pan on medium to low heat with 1-2 Tablespoons of Olive Oil.
- Once those vegetables have cooked down, set them aside. Now prep any other ingredients that are used for the Cheese.
- After all of the food prepping for the Cheese is complete. Add in all of the Feta cheese ingredients into a food processor. Pulse the mixture until it becomes roughly smooth.
- The next step is to then add in all of the green vegetables into the food processor. Food process all of the vegetables and vegan cheese together for about 10 to 15 seconds. Good job. Your Spanakopita filling is finished.
- Now begin to construct the Spanakopita. In a good sized baking pan, add 6 Phyllo Sheets to the bottom of the pan but make sure to put melted Vegan Butter on the bottom of the pan and brushed in between each Phyllo sheet.
- Now spread the entire vegetable cheese mixture over top of the 6 Phyllo sheets. Lastly, add 6 Phyllo sheets above this cheese mixture and brush each layer with melted Vegan Butter.
- Last step is to now Bake for 25 minutes at 380 degrees Fahrenheit. Once it is done cooking, let rest for 5 minutes and it is ready to eat! Enjoy!
MORE VEGAN RECIPES
Do you want more vegan recipes. Well we have a lot more free vegan recipes here at quick, easy, vegan.
Lastly, If you could rate our recipe and drop a comment below, that would be incredible! Have a good day everyone!