This vegan version of the classic Greek spinach pie has layers of crisp, flaky phyllo pastry filled with a savory mixture of spinach, herbs, and vegan feta-style filling. It’s perfect as a main dish, appetizer, or brunch item.

Yield: 8–10 servings
Prep Time: 45 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour 35 minutes

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Ingredients

For the Spinach Filling

• 1 kg (2.2 lb) fresh spinach, washed and chopped
  • OR 500 g (18 oz) frozen spinach, thawed and drained
• 1 large onion, finely diced
• 4 spring onions, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg

For the Vegan Feta Filling

Option 1: Tofu-Based Vegan Feta

• 400 g extra-firm tofu, pressed
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp white miso paste (optional)
• ½ tsp salt
• ¼ tsp garlic powder

For the Pastry

• 12–14 sheets vegan phyllo (filo) pastry
• ⅓ cup olive oil
• 2 tbsp plant milk

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Step 1: Prepare the Spinach

Using Fresh Spinach

1. Wash spinach thoroughly.
2. Remove thick stems if desired.
3. Chop roughly.
4. Place in a large bowl.
5. Sprinkle with ½ teaspoon salt.
6. Massage gently for 2–3 minutes.
7. Let sit for 10 minutes.

The spinach will release moisture.

8. Squeeze out as much liquid as possible.
9. Set aside.

Using Frozen Spinach

1. Thaw completely.
2. Place in a clean kitchen towel.
3. Squeeze firmly until very dry.

Removing moisture is essential to prevent a soggy pie.

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Step 2: Cook the Aromatics

1. Heat 3 tbsp olive oil in a large skillet over medium heat.
2. Add onion.
3. Cook for 6–8 minutes until softened.
4. Add spring onions.
5. Cook for 2 minutes.
6. Add garlic.
7. Cook for 30 seconds until fragrant.

Allow the mixture to cool slightly.

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Step 3: Make the Vegan Feta

1. Crumble the pressed tofu into a bowl.
2. Add:
   • Lemon juice
   • Olive oil
   • Nutritional yeast
   • Miso paste
   • Salt
   • Garlic powder
3. Mix thoroughly.

The texture should resemble crumbled feta cheese.

For extra tanginess, let it sit for 15 minutes.

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Step 4: Prepare the Filling

In a large bowl combine:

• Spinach
• Onion mixture
• Vegan feta mixture
• Dill
• Parsley
• Mint
• Remaining salt
• Pepper
• Nutmeg

Mix thoroughly.

Check Moisture

Grab a handful of filling and squeeze.

If liquid drips out, squeeze the mixture further or stir in:

• 2 tbsp breadcrumbs
  or
• 1 tbsp semolina

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Step 5: Prepare the Baking Dish

1. Preheat oven to 180°C (350°F).
2. Lightly oil a 23 × 33 cm (9 × 13 inch) baking dish.

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Step 6: Prepare the Phyllo

Important Tips

• Keep phyllo covered with a slightly damp towel.
• Work quickly to prevent drying.
• Small tears are normal.

Mix:

• Olive oil
• Plant milk

This mixture will be brushed between layers.

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Step 7: Build the Bottom Layers

1. Place one phyllo sheet in the dish.
2. Brush lightly with oil mixture.
3. Add another sheet.
4. Brush again.

Repeat with 6–7 sheets.

Allow some overhang around the edges.

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Step 8: Add the Filling

1. Spread the spinach mixture evenly.
2. Press lightly with a spatula.
3. Ensure the filling reaches all corners.

Do not compress too firmly.

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Step 9: Add the Top Layers

1. Place another phyllo sheet on top.
2. Brush with oil mixture.
3. Continue layering and brushing.

Use the remaining 6–7 sheets.

Fold overhanging edges inward neatly.

Brush the top generously.

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Step 10: Score Before Baking

Using a sharp knife:

1. Score the pie into squares or diamonds.
2. Cut only through the top layers.

This makes serving easier after baking.

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Step 11: Bake

Bake at 180°C (350°F) for 45–50 minutes.

The pie is done when:

• Deep golden brown
• Crisp and flaky
• Filling is hot throughout

If browning too quickly, loosely cover with foil.

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Step 12: Rest Before Serving

1. Remove from oven.
2. Let rest for 15–20 minutes.

This helps the filling set and makes slicing cleaner.

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Optional Lemon-Herb Drizzle

Ingredients

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• Pinch of salt

Method

Whisk together and drizzle over warm slices.

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Serving Suggestions

Serve with:

• Greek-style salad
• Tomato and cucumber salad
• Roasted vegetables
• Lentil soup
• Vegan yogurt with garlic and dill

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Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze baked or unbaked pie for up to 2 months.

Reheating

• Reheat in a 180°C (350°F) oven for 10–15 minutes.
• Avoid microwaving if possible, as it softens the pastry.