World’s Best Greek Vegan Spanakopita

This vegan twist on the classic Greek spanakopita recipe takes the traditional dish to a whole new level of flavor and deliciousness. Packed with fresh spinach, herbs, and a homemade vegan feta cheese, this spanakopita is sure to become a favorite in your household.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 24
Calories: 107 kcal


  • 12 ounces fresh spinach, chopped (or a mix of spinach and chard)
  • 1 bunch scallions, chopped
  • 1/4 cup dill
  • 1/4 cup parsley (flat-leaf or Italian)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • Olive oil or vegetable broth for sautéing
  • 1 pound phyllo (filo) sheets
  • 1/6 – 1/3 cup olive oil for brushing phyllo (filo)
  • 1 cup vegan feta cheese (store-bought or homemade)


  1. Preheat the oven to 350°F (175°C).
  2. Prepare the Spinach Mixture: In a skillet, sauté the scallions in olive oil or broth until soft. Add chopped spinach, salt, and pepper, and cook until wilted. Stir in dill and parsley, then transfer the mixture to a large bowl.
  3. Prepare the Vegan Feta: If making homemade vegan feta, blend cashews, vinegar, water, and salt in a food processor until coarsely chopped. Add the vegan feta to the spinach mixture and mix well.
  4. Brush Phyllo Sheets: Brush the bottom of a 9×13-inch baking pan with olive oil. Layer half of the phyllo sheets in the pan, brushing each sheet with olive oil before adding the next.
  5. Add Spinach Mixture: Spread the spinach and feta mixture evenly over the phyllo sheets in the pan.
  6. Layer Remaining Phyllo Sheets: Top the spinach mixture with the remaining phyllo sheets, brushing each sheet with olive oil.
  7. Bake: Bake the spanakopita for 60-70 minutes, or until golden brown on top. Let it cool completely before cutting into squares and serving.


  • Frozen spinach can be used instead of fresh, but be sure to squeeze out excess water after thawing.
  • Thicker phyllo sheets work best for this recipe.
  • To make it gluten-free, use gluten-free phyllo dough or alternative options like gluten-free puff pastry or tortillas.
  • If making homemade vegan feta, soak cashews before blending.
  • For an oil-free version, sauté vegetables with broth and experiment with alternative methods to crisp up the phyllo, such as using aquafaba.
  • This recipe makes 24 servings, with each serving being a piece.
  • The spinach mixture can be prepared in advance for convenience.

Nutrition Information (per serving):
Calories: 107kcal
Carbohydrates: 13g
Protein: 3g
Fat: 4g
Saturated Fat: 0g
Sodium: 170mg
Potassium: 121mg
Fiber: 0g
Sugar: 0g
Vitamin A: 1425IU
Vitamin C: 5.4mg
Calcium: 18mg
Iron: 0.8mg

Indulge in this flavorful and nutritious Greek vegan spanakopita for a delightful dining experience!


This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you’ve ever had!

PREP TIME 30minutes mins

COOK TIME 1hour hr 10minutes mins

TOTAL TIME 1hour hr 40minutes mins


CALORIES 107 kcal


  • 12 ounces fresh spinach , chopped (can also use a mixture of spinach and chard)
  • 1 bunch scallions , chopped (about 6-7 scallion bulb pieces)
  • ¼ cup dill
  • ¼ cup parsley , either kind works but I use Italian flat leaf
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • Olive oil or veggie broth for sautéing
  • 1 pound phyllo (filo) sheets , if you can find the thick ones use those (see note for gluten-free)
  • ⅙ – ⅓ cup olive oil for brushing phyllo (filo) (see notes for oil free idea)
  • 1 cup vegan feta cheese recipe , store bought or homemade (linked here, make sure to add these ingredients to your list if making homemade)


  • Preheat the oven to 350 F/ 175 C.
  • In a skillet brown the scallions in olive oil or broth until soft, about 2 minutes.
  • Add spinach, salt and pepper and sauté until wilted, about 5 minutes. Turn off the heat.
  • Add dill and parsley and mix well. Put the mixture in a large bowl.
  • If making homemade vegan feta then in a food processor, add the cashews (drain and rinse them after the soaking), vinegar, water and salt. Pulse until you get a chunky but coarsely chopped texture.
  • Pour the store bought or cashew “feta” mixture into the bowl with the spinach and mix well.
  • Pour the olive oil for brushing in a glass bowl. Or use the method for the oil free version.
  • A little trick, cut the phyllo (filo) edge to fit the length of your pan, cut it while it is still rolled up in the package to make it easy. Meaning, keep it rolled, measure it in your pan then slice off the edge so that it fits in your pan well. You can keep the extra and use it for other things or if you’re like my sister and I, we loved to eat it when we were young!
  • Brush the bottom of a 9×13-inch baking pan with a little bit of oil.
  • Then line the pan with half of one phyllo (filo) sheet, allowing the other half to hang over the edge, brush the half in the pan with some oil, then fold the other half over the top and brush it with oil too. See the photos in the post. This has to be done like this because the phyllo (filo) sheets are bigger than the pan.
  • You are going to do this for half of the phyllo (filo) sheets, brushing each sheet with the olive oil.
  • After you have used half of the sheets, spread the spinach mixture on top.
  • Then top with the remaining phyllo (filo) sheets brushing each of them with the olive oil again.
  • When done, cut into squares.
  • Bake for 60-70 minutes until it is golden brown on top. Begin checking at 50 minutes as ovens vary.
  • Let it cool completely before cutting through and serving.
  • You can also use frozen spinach for this recipe. Just make sure to squeeze out all the water after it defrosts so that it doesn’t get watery.
  • Any kind of phyllo (filo) sheets will work but I find the thicker ones are quicker and easier. If you can find a package that says “thick” or “#9 thick” then get those.
  • To make this gluten-free, you can make your own filo (search online for recipes), you can buy gluten-free puff pastry (Schar brand makes one) or you can be creative and use gluten-free pizza dough or tortillas and make individual pockets.
  • If making homemade vegan feta, make the entire linked recipe to use here. If you forget to soak the cashews, simply boil them for about 25 minutes. They need to be soft so do not skip this step and use them dry.
  • If you want to keep this oil free, sauté with broth and you can try to use a version of the trick I used in my Vegan Baklava to get the phyllo crispy. It called for Aquafaba mixed with almond butter and maple syrup since it’s a dessert, but you can try it with just the aquafaba or the Aquafaba and almond butter. It’s better with the oil, but if you want to make this oil free, the aquafaba should work like it did in the baklava recipe. Keep in mind that the phyllo dough still has some oil in it.
  • This makes 24 pieces, each piece is a serving in the nutrition info.
  • Tips to prep ahead:
  • Make the filling the day before.


Calories: 107kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 170mgPotassium: 121mgFiber: 0gSugar: 0gVitamin A: 1425IUVitamin C: 5.4mgCalcium: 18mgIron: 0.8mg