Feta-free & Flavorful: Greek Vegan ‘Spanakopita’ Recipe


Feta-free & Flavorful: Greek Vegan 'Spanakopita'⁢ Recipe

What ingredients are used in this ⁤Greek vegan ‘Spanakopita’ ⁢recipe in place of feta ⁤cheese?

Feta-free & Flavorful: Greek Vegan ‘Spanakopita’ Recipe


Spanakopita is a traditional Greek pastry made with spinach ⁢and feta cheese, wrapped in phyllo ⁣dough. However, as a vegan, it‍ can be hard to find alternatives to traditional dairy products that still turn out delicious. This vegan spanakopita recipe is ‌a great alternative to the ⁢original, without sacrificing taste. Get ready to enjoy a feta-free, flavorful dish that is easy​ to prepare​ and perfect for your next potluck ‍or ⁢dinner.


  • 1 pound fresh spinach,​ washed and ⁤drained
  • ½ cup ⁣vegan ‍butter, melted
  • 1 onion,⁤ chopped
  • 2 garlic ⁤cloves, minced
  • 1 teaspoon dried dill
  • 1 cup vegan ricotta cheese
  • 1 ⁢tablespoon nutritional⁢ yeast
  • 1 tablespoon‌ freshly squeezed lemon ​juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 package vegan phyllo‌ dough, thawed


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat ¼ cup of melted vegan butter over ‌medium heat. Add the chopped onion and minced garlic, and cook ​until ⁣soft and fragrant.
  3. Add the⁢ spinach to the skillet and cook until wilted. Remove from the ⁣heat and let cool.
  4. In a mixing bowl, whisk together‌ the vegan ricotta cheese, nutritional yeast, lemon juice, dill, salt, and black pepper.
  5. Combine‌ the spinach mixture with the ricotta mixture and⁤ mix well.
  6. Brush a 9×13 inch baking ⁢dish⁣ with⁣ melted vegan butter.
  7. Unroll the phyllo dough⁢ and​ lay one⁤ sheet on the bottom of the baking dish. Brush generously with melted butter. Continue layering the phyllo dough and melted⁣ butter, using 6-8 sheets​ in ‍total.
  8. Add the spinach and ricotta mixture to the baking ⁣dish on ⁣top of‌ the phyllo layers, spreading it out evenly.
  9. Layer the remaining phyllo sheets on top⁤ of the⁢ spinach mixture, brushing melted butter generously between each layer.
  10. Brush the top layer with melted butter.
  11. Bake for 35-40 minutes, or until the phyllo is‍ golden brown and crispy.
  12. Let cool for 5 minutes before slicing and serving.


Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few⁤ minutes to regain that fresh-out-of-the-oven crispiness.

Vegan spanakopita

Made with love by⁣ a happy vegan assistant 🌱

Leave a Reply

Your custom text © Copyright 2020. All rights reserved.