Vegan Greek Spinach Pie

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This is a vegan spanakopita — layers of crispy phyllo wrapped around a filling of spinach, fresh dill, parsley, and seasoned tofu that stands in for feta. It takes some patience to layer the phyllo, but the result is a protein-packed, genuinely satisfying main dish that holds up well for days. Make it once and you’ll have lunch sorted for the week.

The technique that matters

Two things determine whether this pie is crispy or soggy. First: the spinach must be as dry as you can get it. After wilting and cooling, squeeze it in a clean kitchen towel — not just a quick press, but a firm, sustained wringing. Residual water steams the phyllo from the inside and ruins the texture no matter how carefully you oil the layers. Second: every sheet of phyllo needs a brushed coat of olive oil, edge to edge. Bare spots turn papery and brittle rather than flaky. Work quickly and keep the unused sheets covered so they don’t dry out and crack before you get to them. Those two steps — dry filling, fully oiled sheets — are what separate a crisp, layered pie from a limp one.

Leftovers and meal prep

Spanakopita keeps well in the fridge for up to 4 days, loosely covered. The phyllo softens overnight, so reheat slices in a 375°F oven or toaster oven for 8–10 minutes to bring the crispness back — the microwave just makes it chewy. For longer storage, freeze fully baked and cooled slices in a single layer, then transfer to a container; they keep for up to 2 months. Reheat from frozen at 375°F for about 20 minutes. You can also assemble the whole pie, cover it tightly unbaked, and refrigerate it overnight before baking — useful if you want to prep ahead for a dinner. Just add 5 minutes to the bake time if it goes in cold.

What can go wrong

Filling tastes flat: Tofu-based fillings need assertive seasoning. Taste the filling before it goes into the pie and adjust salt, lemon juice, and miso. Once it’s baked inside phyllo, you can’t fix underseasoning.
Bottom layer is pale and doughy: This usually means the baking dish wasn’t preheated or the oven rack was too high. Place the dish on the lower third of the oven so the bottom gets direct heat. Skip the garnish — not worth the extra dish — and use that time to make sure your oven is fully up to temperature before the pie goes in.
Phyllo sheets tear when you lift them: They’re dry. Lightly mist the stack with water from a spray bottle and let it sit for 60 seconds before continuing. Don’t try to patch tears — just overlap a second sheet slightly and oil over it.
Filling is watery after baking: The spinach wasn’t squeezed thoroughly enough, or frozen spinach was used without thawing and draining it completely first. If using frozen spinach, thaw it, drain it in a colander, then squeeze it in a towel just like fresh.
Tofu crumbles too fine and disappears into the spinach: Leave some larger chunks when you crumble it — pieces around the size of a pea give the filling texture and make the tofu feta visible in each bite.

Vegan Spanakopita (Greek Spinach &Amp; Herb Phyllo Pie)

Vegan Spanakopita (Greek Spinach & Herb Phyllo Pie)

Michelle Davis

Layers of paper-thin phyllo encase a savory filling of wilted spinach, fresh dill, parsley, and crumbled tofu seasoned to stand in for feta in this classic Greek pie. Brushing each phyllo sheet with olive oil is the key step that produces the signature shatter-crisp crust. The assembled pie bakes in about 45 minutes and can be served warm or at room temperature.

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Prep Time 40

Cook Time 50

Total Time 1 30

Course Main Course

Cuisine Mediterranean

Servings squares

Calories 328 kcal

Equipment

Oven
9x13-inch (23x33 cm) baking pan
Large skillet
Mixing bowls
Colander
Clean kitchen towel or nut milk bag
Chef's knife
Cutting board
Wooden spoon or spatula
Pastry brush
Parchment paper
Measuring cups and spoons

Ingredients

For the Tofu “feta”:

14 oz extra-firm tofu, pressed 20 minutes and crumbled look for vacuum-packed or water-packed; press well for best texture
2 tbsp fresh lemon juice from about 1/2 lemon; choose bright, fragrant lemons
1 tbsp apple cider vinegar adds tang to mimic brine; white wine vinegar also works
1 tbsp white miso paste for umami depth; mellow or sweet miso preferred
2 tbsp nutritional yeast boosts savory, cheesy character without dairy
2 tbsp extra-virgin olive oil a fruity Greek or Spanish oil complements the herbs
1 tsp dried oregano Greek oregano if possible for authentic flavor
½ tsp fine sea salt adjust to taste depending on tofu brand saltiness
¼ tsp freshly ground black pepper just a pinch sharpens the tangy profile

For the Filling:

2 tbsp extra-virgin olive oil for sautéing aromatics; do not skimp on quality oil
1 large yellow onion, finely diced (about 1 1/2 cups) sweet or Spanish onion also works; dice evenly to cook uniformly
4 pieces scallions, thinly sliced use both white and green parts for layered allium flavor
3 cloves garlic, minced freshly minced for best aroma; avoid pre-minced jars here
24 oz frozen chopped spinach, thawed and squeezed very dry squeeze in a towel until almost no moisture remains to prevent soggy pastry
½ tsp fine sea salt lightly seasons the greens; adjust after tasting filling
¼ tsp freshly ground black pepper balances lemon and herbs; add more to taste if desired
¼ tsp ground nutmeg a classic accent that enhances spinach’s sweetness
1 medium lemon, zested (about 2 tsp zest) zest only; avoid the bitter white pith for a bright finish
½ cup fresh dill, finely chopped the signature herb; stems can be minced finely for extra aroma
½ cup fresh flat-leaf parsley, finely chopped adds freshness and color contrast in the filling
1 tbsp fresh mint, finely chopped (optional) traditional in many Greek homes; use lightly for lift
¼ cup pine nuts, lightly toasted (optional) adds buttery crunch; toast in a dry pan until just golden and fragrant

For Assembly:

16 oz phyllo dough sheets, thawed overnight in the refrigerator most commercial phyllo is naturally vegan; keep covered to prevent drying
½ cup extra-virgin olive oil, for brushing light, even brushing yields ultra-crisp layers without greasiness
2 tbsp melted vegan butter (optional) adds classic buttery aroma; mix with olive oil for best flavor and crispness
1 tbsp unsweetened plant milk (optional, for top brushing) helps browning and sheen; almond or oat milk works well
1 tbsp white sesame seeds (optional) for a toasty finish and visual texture on top
1 tsp flaky sea salt (optional, for finishing) sprinkle lightly after baking for a delicate crunch of salinity

Instructions

Press and Crumble the Tofu (20 minutes): Wrap the 14 oz extra-firm tofu in a clean towel and set a weight on top for 20 minutes to expel moisture. Crumble into small, feta-like pieces. Tip: Press while you prepare aromatics to save time.
Make the Tofu “feta” (5 minutes): In a bowl, whisk 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp white miso, 2 tbsp nutritional yeast, 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the crumbled tofu until coated. Set aside to marinate while you cook the filling.
Prep the Spinach (5 minutes active): Thaw 24 oz frozen chopped spinach and squeeze very dry in a towel or nut-milk bag—keep squeezing until almost no liquid drips. Dry greens = crisp phyllo. Sensory cue: The spinach should feel light and slightly fluffy, not wet or compact.
Sauté Aromatics (8–10 minutes): Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt; cook, stirring, until translucent with golden edges, about 6–8 minutes. Add sliced scallions; cook 2 minutes more. Stir in minced garlic; cook 30–60 seconds until fragrant (avoid browning).
Build the Filling (6–8 minutes + brief cool): Add the squeezed spinach to the skillet; cook 3–4 minutes to drive off any remaining moisture (steam should dissipate quickly). Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg. Remove from heat; stir in lemon zest, dill, parsley, and optional mint. Let cool 5–10 minutes, then fold in the marinated tofu and optional toasted pine nuts. Taste and adjust salt and lemon as needed.
Preheat the Oven: Set a rack in the center and preheat to 375°F (190°C).
Prepare the Phyllo: Unwrap 16 oz phyllo and keep the stack covered with a barely damp kitchen towel to prevent drying. Combine 1/2 cup olive oil with 2 tbsp melted vegan butter (optional) for brushing. Line a 9x13-inch pan with parchment and lightly brush the paper and sides with the oil mixture.
Layer the Base (5–7 minutes): Lay down 8–10 sheets of phyllo, one at a time, brushing each sheet lightly and evenly with the oil mixture. Allow edges to overhang; slight tears are fine—just patch with another sheet and brush. Sensory cue: Each sheet should glisten but not look soaked.
Add the Filling (2–3 minutes): Spread the spinach mixture evenly into the pan, pressing gently to level with a spatula. Aim for an even layer so baking is uniform.
Top Layers and Seal (5–7 minutes): Cover with another 8–10 sheets of phyllo, brushing each layer. Fold overhanging edges inward to encase the filling. Brush the top with remaining oil and a touch of plant milk for sheen (optional). Sprinkle sesame seeds if using. With a sharp knife, score the top into 12 squares to guide cutting after baking.
Bake (45–50 minutes at 375°F/190°C): Bake until the pastry is deep golden and audibly crisp, 45–50 minutes, rotating the pan once halfway for even color. Sensory cues: Corners should be richly bronzed; the top should shatter when tapped with a knife.
Rest and Serve (15 minutes rest): Let cool 15 minutes to set the layers. Finish with a pinch of flaky sea salt if desired. Serve warm or at room temperature.

Notes

Michelle’s Tips:

Drier is Crisper: The single biggest success factor is removing moisture from the spinach. Squeeze until the bundle feels almost airy. If using fresh spinach, sauté 2 lb until wilted, then squeeze extremely well.
Vegan Feta Shortcut: Substitute 8 oz store-bought vegan feta (e.g., Violife) for the tofu mix. Crumble and fold in; reduce added salt to taste.
Phyllo Care: Keep sheets covered with a barely damp towel. If a sheet tears, overlap two sheets and brush—phyllo forgives when layered.
Oil Balance: For a lighter pie, brush more sparingly; for extra shatter, don’t be shy with oil on the top 2–3 layers.
Faster Onion Depth: Add a pinch of sugar with the onions to encourage quicker caramelization without burning.
Nut-Free Option: Skip pine nuts or replace with 1/4 cup finely chopped toasted pumpkin seeds.
Gluten-Free Path: Use a vegan gluten-free puff pastry if GF phyllo is unavailable; bake at 400°F (200°C) until puffed and deep golden, about 30–35 minutes.
Herb Swap-Ins: Add 1 tsp dried dill if fresh is scarce; a handful of chopped chard or beet greens adds complexity.

Serving Suggestions:

Plating: Cut along the scored lines for 12 squares. Stack slightly offset on a warm platter so the flaky edges show.
Garnish: A dusting of lemon zest, a flutter of dill fronds, and a drizzle of grassy olive oil highlight freshness.
On the Side: Serve with a crisp tomato–cucumber salad, lemon wedges, and chilled Assyrtiko-style white (or sparkling water with lemon). A dollop of vegan tzatziki (coconut or almond yogurt, cucumber, dill, garlic) is sublime.
Done-Right Cues: Top is evenly bronzed, corners deeply golden, and the aroma is herbaceous with a buttery note from the oil.

Culinary Context:

Spanakopita is a cherished Greek pie traditionally layered with phyllo and spinach, often enriched with feta and wild greens (horta). This version channels that spirit with plant-based ingenuity—tangy tofu “feta,” generous dill, and lemon zest for brightness. I first fell for it in a tiny Cretan bakery where the pastry shattered like thin glass and the filling tasted of spring herbs and sea air—this recipe aims for that same joyous crunch and lift.

Optional Advanced & Make-Ahead:

Make Ahead: Filling keeps refrigerated up to 2 days. Assemble and refrigerate, well-covered, up to 24 hours; bake straight from cold, adding 5–10 minutes.
Freeze: Assemble but don’t bake; wrap tightly and freeze up to 2 months. Bake from frozen at 375°F (190°C), adding 10–15 minutes.
Triangle Method: Cut phyllo into 3–4-inch strips, brush, add a spoon of filling at one end, and fold like a flag to form triangles. Bake 22–28 minutes at 375°F (190°C).
No Mortar for Nutmeg? Pre-ground works, but freshly grated gives a rounder warmth—microplane a whole nutmeg if you can.

Timing:

Prep: 40 minutes (0 hr 40 min) including pressing tofu while sautéing.
Cook: 50 minutes (0 hr 50 min) at 375°F (190°C).
Total: 90 minutes (1 hr 30 min), plus 15 minutes resting before serving.

Course & Cuisine:

Course: Dinner
Cuisine: Greek

Nutrition

Calories: 328kcalCarbohydrates: 27gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.3gSodium: 707mgPotassium: 396mgFiber: 4gSugar: 2gVitamin A: 7039IUVitamin C: 15mgCalcium: 116mgIron: 4mg

Keyword Dairy-Free, Greek spinach pie, phyllo, spanakopita, vegan feta, Vegan Spanakopita

Tried this recipe?

Your questions, answered

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine here. Thaw it completely, drain it in a colander, then squeeze out as much water as possible in a kitchen towel before mixing it into the filling — frozen spinach holds significantly more water than wilted fresh, so this step is non-negotiable.

Is this enough protein to serve as a main dish?

It is, especially with a side. The tofu filling provides a solid protein base per serving, and pairing the pie with a simple white bean salad or a lentil soup rounds out the meal without much extra effort.

Can I make this gluten-free?

Standard phyllo contains wheat and there’s no direct swap that behaves the same way. A gluten-free option is to press the filling into a baking dish and top it with a layer of thinly sliced potatoes brushed with olive oil — you lose the flaky texture but the filling itself is excellent and the result is still worth making.

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