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side view of vegan spanakopita with cashew feta, flaky phyllo and thick spinach filling

Spanakopita with cashew feta

Golden an flaky vegan spanakopita made with herby spinach, home-made cashew feta, and crisp phyllo dough layers for a tasty, dairy-free snack.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Cooling time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 460kcal
Author: Shayne J

Equipment

  • 1 blender
  • 1 skillet
  • 1 baking dish

Ingredients

Cashew Feta Ingredients

  • 1 cup raw cashews soaked 2–4 hours (or 10 min in hot water)
  • 2 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoon nutritional yeast
  • 1 small garlic clove
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 –3 tablespoon water to blend
  • 1 –2 tablespoon olive oil optional for richness

Spinach + Herb Mixture

  • 2 tablespoon olive oil
  • 1 medium onion finely diced
  • 3 garlic cloves minced
  • 16 oz frozen spinach thawed + squeezed dry (or 12 oz fresh cooked down)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped green onions
  • ½ teaspoon black pepper
  • ¾ teaspoon salt

Assembly

  • 1 package phyllo dough thawed overnight
  • ½ cup olive oil for brushing or melted vegan butter

Instructions

Make the cashew Feta

  • Blend everything until slightly coarse—NOT fully smooth.
  • Taste and adjust salt or lemon and set aside.

Cook the Spinach Filling

  • Heat 2 tablespoon olive oil in a skillet over medium. Add onions and cook 5 minutes until soft. Stir in garlic and cook 1 minute.
  • Add spinach, dill, green onions, salt, and pepper. Cook 2–3 minutes to remove excess moisture. Combine spinach mixture with vegan feta.

Assemble & Bake

  • Preheat oven to 350°F.
  • Brush a 9×13” baking dish with olive oil. Lay 8 sheets of phyllo, lightly brushing oil between each layer. Spread all the filling evenly on top. Layer remaining 8 sheets of phyllo, brushing each layer.
  • Score the top (don’t cut through) into squares or diamonds.
  • Bake 35–45 minutes, until crisp and golden brown.

Serve

  • Let cool 10–15 minutes before slicing. Serve warm or at room temp—the flavor gets even better as it rests.

Notes

  • Phyllo dough tips - Keep unused phyllo sheets covered with a damp cloth while assembling to prevent drying out. 
  • Cashew feta texture - Blend the cashews just until slightly crumbly for the best spanakopita texture. 
  • Spinach moisture - Squeeze the spinach very well to avoid a soggy filling. 
  • Cut clean slices - Let the spanakopita rest at least 10 minutes before slicing. 
  • Make ahead - Assemble up to 1 day in advance, cover tightly, and bake just before serving. 
  • Storage - Store leftovers covered in the refrigerator for up to 4 days. Be sure to reheat spanakopita in the oven for the best texture. 

Nutrition

Serving: 1slice | Calories: 460kcal | Carbohydrates: 34g | Protein: 12g | Fat: 30g | Saturated Fat: 4.5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Sodium: 540mg | Potassium: 780mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5200IU | Vitamin C: 12mg | Calcium: 140mg | Iron: 3.8mg