Easy Vegan spanakopita with cashew feta

I can’t believe it took this long to share a spanakopita recipe here, but I’ll admit it—I was a little intimidated. If you’re not already familiar with the dish, dairy-free spanakopita is essentially a vegan spinach pie made with layers of flaky phyllo dough and a savory, herby filling.

Traditional versions of spanakopita relies heavily on eggs and cheese, which can make it feel complicated (and not very vegan-friendly). But don’t worry—I cracked the code. This eggless, dairy-free spanakopita is surprisingly easy to make, packed with classic Greek flavors, and seriously delicious.

Scroll down for a sneak peek into the super easy vegan spanakopita recipe

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Ingredients for Vegan Spanakopita

Cashew Feta Ingredients

• Raw cashews - Cashews do the job of the cheesy component in this recipe. They need to be completely raw to achieve the right flavor and texture. You will need to blend them, so soak them for about 2 to 4 hours to soften them up. If you forget to soak them, boiling for 15 minutes will do the trick.
• Lemon juice - Use freshly squeezed for the best results. Bottled is never as good.
• Red wine vinegar - For a subtle tang that mimics the sharpness of traditional feta.
• Nutritional yeast - I’m going to let you in on a fun secret: I add nooch (also called nutritional yeast) to pretty much everything. Okay, I know that’s not a secret. Everyone knows it’s a vegan’s best friend, packed with so many essential minerals and vitamins- how can you not mix it into every recipe? For this cashew feta spanakopita, nooch gives the dish a delicious cheesy flavor, which is why I added a liberal amount. Together with miso, it really makes you forget you’re devouring a cheeseless pie altogether!
• Garlic clove - A whole garlic clove to enhance the greens.
• Dried oregano - You don’t need any complicated spice mix for this dish. Oregano pulls together all the flavors very well.
• Water - Only a tiny amount needed to blend the mixture.
• Olive oil - Optional, but will give the vegan spanakopita an extra-rich flavor.

Spinach + Herb Mixture

• Olive oil - Used to sauté the onion and garlic gently.
• Onion - For natural sweetness. I prefer to dice it finely so it blends into the mixture instead of standing out.
• Garlic cloves - Garlic is the star, so add plenty.
• Frozen spinach - You might be able to substitute fresh spinach, but I haven’t tried it. I’d recommend chopping it finely, then steaming it briefly before mixing it in.
• Fresh parsley - I recommend using fresh always, but if you use dried, then reduce the amount.
• Green onions - Add a mild onion flavor and fresh aromatic balance without overpowering the spinach.
• Spices. I only used black pepper (½ tsp) and salt (¾ tsp). You can always customize this part.

Assembly

• Phyllo dough - You will find this somewhere near the frozen pie crusts at the store. Leave it in the fridge overnight, then on the counter for a couple of hours before using, so it is thawed fully. Check out these phyllo dough tips from the spruce eats.
• Olive oil - You’ll need it for brushing. Melted vegan butter works, too.

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How to Make Tofu-Free Spanakopita

How to make vegan spanakopita, you ask? It’s easier than it seems 🤤

Make the Cashew Feta

The very first step for this dairy-free spinach filling is to prepare your cashew feta. Nothing elaborate here, though. Just add all ingredients to your food processor and blitz until the mixture is crumbly and slightly coarse (NOT smooth; you want a texture similar to traditional feta). Then taste to adjust the lemon or salt. Set aside. This will be folded into the spinach filling later.

Cook the Spinach Filling

Next, cook the spinach filling. Again, it’s super simple.

• Sauté the onions in olive oil, then stir in the minced garlic.
• Follow with spinach, herbs, green onions, salt, and black pepper.
• Cook for 2-3 minutes, stirring often- a key step for a crisp, non-soggy spanakopita.
• Let the mixture cool slightly, then gently fold in the cashew feta.

Assemble

Do the baking prep: preheat the oven to 350°F (175°C) + lightly brush a 9×13-inch baking dish with olive oil. Next, place one sheet of phyllo dough into the dish and lightly brush it with olive oil. Repeat with 8 sheets, brushing oil between each layer and letting the edges hang over slightly. Spread the spinach + feta filling evenly over the phyllo layers. Top with the rest of the 8 sheets of phyllo, again brushing each layer with oil.

Now use a sharp knife to gently score the top layers into squares or diamond shapes, but do not cut all the way through (a tip for clean slicing after baking). Bake for 30-35 minutes.

Serve your spanakopita

Allow the vegan spanakopita to cool for a couple of minutes (preferably 10 to 15 minutes). Serve warm, and remember that the flavors will develop more as it settles, so the leftovers of your vegan appetizer with phyllo dough will be even yummier 😋

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Tips for Vegan Greek Spinach Pie

• Any kind of phyllo sheets work, but I find thicker ones quicker and easier to use. Bonus points if you can find a package that says “#9 thick” or “thick.”
• Sauté with broth if you want to keep your vegan spinach pie oil-free.
• Don’t work with hot/warm filling; wait until fully cooled.
• Squeeze the spinach more than you think you need to. Excess moisture is the #1 reason spanakopita turns soggy.
• The first time I made this vegan phyllo pastry recipe, I didn’t cover the phyllo sheets, and they dried up very fast. You’d want to cover the sheets with a damp towel to avoid this mistake. Also, don’t drench the phyllo in oil because too much oil can weigh the layers down (instead of making them flaky).
• Leftovers can be stored in the fridge for 3 days and in the freezer for 3 months. To reheat, thaw your pie (if frozen), then place it in a 400°F oven until heated thoroughly. You can also broil it to re-crisp the pastry.

Spanakopita FAQs

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Final Words

And there you have it- my favorite dish + one that tops the list of easy vegan Greek recipes. Vegan or not, you’re going to love it 💚

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Other Vegan Spinach Recipes

• Spinach artichoke dip
• Creamed spinach
• Spinach and mushroom lasagna
• Apple spinach salad
• Stuffed shells with spinach