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Vegan Spanakopita

After seeing my friend Athina (professional pastry chef -- IG handle @the.magic.whisk) make the non-vegan version of this I knew I had to make the vegan version. Because I love savory pies and this was calling to me, but especially because I love spanakopitas and any kind of Greek food. I haven't had these since long before going vegan.

This is my adaption from Athina's recipe. I changed some of the ingredients and even added some (because I like to change everything and ironically not very good at following recipes). I also used my own portions and altered my process slightly. I omitted the leek only because I didn't feel like buying it and I didn't use mint. I added garlic and even sprinkled in some vegan mozzarella since I wasn't sure how my homemade vegan feta would react when baked and I wanted added insurance that it would be cheesy. But here is Athina's wonderful you tube video where you can watch her take you through the entire process and work her magic in under 4 minutes.

Athina's youtube video https://www.youtube.com/watch?v=Al7Rz7Fxw6c

Athina's blog recipe https://themagicwhisk.blog/spanakopita-triangles/

The result? I'm so happy with them. They are savory and delicious. And she was right when she said on her blog that I would feel like a Greek bakery after wards. I'm stoked, because now I can have these crispy, delicious, tangy and salty pies any time I want.

Filling should look something like this

Lay one sheet of phyllo down and brush with olive oil

Lay a 2nd sheet on top and cut into 3 or 4 equal parts. 4 will yield smaller pies

Shape the filling in the corner like a triangle

Fold it like this, now keep folding up until you use up the strip of fillo

Keep folding until you use up all the phyllo


Prep Time: 20 minutes

Bake time: 25-35 minutes

Yields: 7 medium triangle pies or more if you make smaller ones

INGREDIENTS: (for graham crackers)

  • 1 lb frozen spinach (1 cup after squeezing the water out)

  • 1/2 cup feta approx until mixture looks like picture above (vegan feta recipe here https://www.jengostudio.com/post/easy-vegan-feta-cheese)

  • 3/4 cup chopped green onions

  • 1/8 cup or slightly less of chopped dill

  • 1/2 + tsp garlic

  • 1 tsp or more of lemon zest (or the zest of 1 lemon)

  • Sprinkle of vegan mozzarella

  • Salt to taste

  • Pepper to taste

  • 5 sheet of phyllo dough (or filloo. I got the organic vegan ones from Wholefoods)

  • Olive oil (for cooking and spreading onto phyllo sheets)


  1. Make the filling: in a pan over medium heat saute the onions for a few minutes. Add the spinach, combine and cook a few more minutes. Add the feta and garlic. Turn off the heat and add salt and pepper to taste. Add the dill and lemon zest and sprinkle in some mozzarella. Combine well.

  2. Pre-heat oven to 375

  3. Make the triangle pies: lay down one sheet of phyllo. Brush or spray with olive oil. This will help the sheets stick together. Now cut them into 3 or 4 equal parts. Use a ruler to measure. Fill a corner with filling and fold up until the entire strip of phyllo is used up. See images above for reference.

  4. Bake 375 on a baking sheet for 25-35 minutes or until golden brown. Check on them after 20 minutes to make sure they're progressing ok. I lined mine with parchment.

Voila! Enjoy your vegan spanakopitas! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


Athina's youtube video https://www.youtube.com/watch?v=Al7Rz7Fxw6c

Athina's blog recipe https://themagicwhisk.blog/spanakopita-triangles/


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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