How can the traditional Greek flavors of spanakopita be replicated in a plant-based (vegan) recipe?
Spanakopita is a classic Greek dish made with spinach, feta cheese, and phyllo pastry. Traditionally, it’s not a vegan dish, but with a few simple substitutions, it can be made completely plant-based without compromising on taste. This vegan spanakopita recipe features all the authentic Greek flavors you love and is perfect for a light lunch, dinner, or as a party appetizer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Serves: 6
Ingredients
- 1 pound fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup vegan feta cheese, crumbled
- 1/2 cup vegan parmesan cheese, grated
- 1/3 cup olive oil
- Salt and pepper to taste
- 1 package phyllo pastry, thawed
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
- Add the spinach to the skillet and sauté until wilted, about 5-7 minutes.
- Add the dill, mint, vegan feta cheese, and vegan parmesan cheese to the skillet and stir until well combined. Season with salt and pepper to taste.
- Unroll the phyllo pastry and cut into 6-inch squares.
- Place a square of phyllo pastry on a baking sheet lined with parchment paper.
- Brush the phyllo with olive oil and add a spoonful of the spinach filling to the center of the pastry.
- Fold the pastry diagonally to make a triangle and press the edges together to seal.
- Repeat with the remaining phyllo and filling.
- Bake for 20-30 minutes until golden brown and crispy.
- Serve hot or at room temperature.
Enjoy this easy and delicious vegan spanakopita recipe! Full of authentic Greek flavors and made with plant-based ingredients, it’s a healthy and satisfying meal option that you can make any time of the year.
