Name: Amazing Vegan Spanakopita Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed; ¾ cup unflavored and unsweetened non-dairy milk; 3 tablespoons lemon juice; 4 garlic cloves; 1 ½ teaspoons salt, plus more to taste; ½ teaspoon black pepper; 24 ounces frozen spinach, thawed, drained, and squeezed to remove excess moisture; 1 medium onion, diced; ¼ cup chopped scallions; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh oregano; 24 sheets frozen phyllo pastry, thawed; ½ cup olive oil, plus more as needed

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If you have ever longed for a dish that combines creamy richness, fresh herbs, and that unmistakable crispiness of flaky phyllo pastry without using any animal products, you’re in for a treat. This Amazing Vegan Spanakopita Recipe is a vibrant Greek-inspired pie that proves you can enjoy all the comforting flavors of traditional spanakopita while keeping it plant-based. Creamy cashew cheese blends beautifully with spinach, aromatic dill, and oregano, all wrapped up in layers of golden, buttery olive oil–brushed phyllo. Each bite offers a delightful harmony of textures and tastes that will have you coming back for more, whether you’re vegan or simply a lover of fantastic food.

Ingredients You’ll Need

A clear food processor bowl filled with a creamy white mixture that has small pieces of green herbs spread evenly throughout. The bowl sits on a light-colored wooden surface next to a soft beige cloth, all placed on a white marbled background. The mixture looks thick and fluffy with visible specks of green, giving a fresh and textured appearance. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients is the first step to crafting your own slice of Mediterranean sunshine. Each one plays a vital role: from the creamy cashews that substitute traditional cheese to the vibrant herbs that lift the entire dish, every element adds its magic to this Amazing Vegan Spanakopita Recipe.

1 ½ cups raw cashews, soaked: Soaking softens them for blending into a creamy, dairy-free cheese alternative.
¾ cup unflavored non-dairy milk: Adds moisture and smoothness to the cashew cheese.
3 tablespoons lemon juice: Brings brightness and a subtle tang, balancing the richness.
4 garlic cloves: Infuses depth and a savory punch to the filling.
1 ½ teaspoons salt: Essential for enhancing all the flavors, with more to taste.
½ teaspoon black pepper: Adds a gentle kick and warmth.
24 ounces frozen spinach: The verdant heart of the filling; thawed, drained, and squeezed dry to keep the pastry crisp.
1 medium onion, diced: Offers sweetness and body when cooked down in the filling.
¼ cup chopped scallions: Provides fresh, mild onion notes and a pop of green color.
2 tablespoons fresh dill: Delivers that classic Greek herbal aroma and flavor.
2 tablespoons fresh oregano: Adds earthiness and complexity to the herb blend.
24 sheets frozen phyllo pastry: The flaky, golden shell—handle carefully as it’s delicate.
½ cup olive oil: Brushed between phyllo layers to create crispness and that irresistible golden finish.

How to Make Amazing Vegan Spanakopita Recipe

Step 1: Prepare the Cashew Cheese Base

Start by placing the soaked and drained cashews into your blender or food processor along with the non-dairy milk, lemon juice, garlic, salt, and black pepper. Blend these until you achieve a smooth, creamy consistency that mimics traditional cheese. This luscious base is the secret to the creamy texture that elevates your spanakopita.

Step 2: Combine Spinach and Aromatics

Add the well-thawed and thoroughly drained spinach, diced onion, chopped scallions, dill, and oregano to your cashew mixture. Pulse gently to combine everything evenly without puréeing into a paste. The bright green flecks of herb and spinach throughout the filling create both flavor and texture that is so satisfying.

Step 3: Season to Taste

Give your filling a taste at this point and tweak the seasoning if needed. Sometimes a little extra lemon juice or salt makes a world of difference in bringing out those vibrant Greek flavors that define the Amazing Vegan Spanakopita Recipe.

Step 4: Prepare the Phyllo Layers

Preheat your oven to 400°F (200°C) and lightly oil the bottom of a 9×13 inch baking pan. Handle the phyllo sheets carefully, layering one sheet at a time into the pan. Brush each layer evenly with olive oil to ensure each one crisps up beautifully in the oven, creating that signature flaky texture that makes spanakopita so addictive.

Step 5: Assemble the Pie

Place eight sheets of phyllo down, finishing with an unbrushed last sheet. Spread half of the spinach filling evenly over the top, smoothing it out. Then repeat the process with another eight sheets of phyllo, add the remaining spinach filling, and finish with the final eight sheets, this time brushing the top layer of phyllo generously with olive oil.

Step 6: Bake to Golden Perfection

Bake your beautiful spanakopita for about 25 minutes until the top is gorgeously golden and irresistibly crispy. Let it cool for a few minutes before cutting into eight generous squares. The anticipation of breaking into those crunchy layers to reveal the creamy, herb-studded filling inside is part of the joy of this Amazing Vegan Spanakopita Recipe.

How to Serve Amazing Vegan Spanakopita Recipe

The image shows a rectangular white dish with a golden brown layered pastry cut into nine square pieces. The top layer is thin and flaky, with a slightly crumpled texture and light golden color. Below it, thin layers of spinach or green filling are visible, adding a dark green contrast. The pastry is lightly sprinkled with fresh green herb leaves as decoration. The dish is placed on a white marbled surface with some sprigs of fresh herbs around it and a beige textured cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fresh and inviting presentation, sprinkle chopped fresh dill or oregano on top of the slices just before serving. A simple squeeze of lemon juice over each piece can brighten the flavors even more. These little touches bring added aroma and color that make the dish pop on your table.

Side Dishes

This spanakopita pairs wonderfully with a crisp Greek salad full of ripe tomatoes, cucumbers, kalamata olives, and red onion, drizzled with a tangy vinaigrette. Roasted lemon potatoes or a bowl of zesty tzatziki made from coconut yogurt also complement the savory, herby pie perfectly.

Creative Ways to Present

Slice the spanakopita into smaller squares or triangles and serve as elegant finger food for parties or appetizers. Layer pieces on a colorful platter with fresh herbs and wedges of lemon for a stunning Mediterranean spread that invites sharing and savoring every bite of this Amazing Vegan Spanakopita Recipe.

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita keeps well covered in the refrigerator for up to three days. Store it in an airtight container to maintain its flaky texture and fresh flavors for easy next-day enjoyment or lunchbox treats.

Freezing

You can freeze the spanakopita either before or after baking. Wrap tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to two months, so you can enjoy this amazing dish any time you need a fast and delicious meal.

Reheating

For the best texture, reheat your frozen or refrigerated spanakopita in a preheated oven at 350°F (175°C) for about 10–15 minutes until the phyllo is crisp and the filling is warmed through. Avoid the microwave if you want to keep that irresistible crunch intact.

FAQs

Can I use fresh spinach instead of frozen for this Amazing Vegan Spanakopita Recipe?

Absolutely! If using fresh spinach, sauté it first to reduce its moisture and then thoroughly squeeze out as much liquid as possible before adding to the filling. This step prevents the pastry from becoming soggy.

Is there a substitute for cashews in the filling?

You can try soaked almonds or sunflower seeds for the creamy base, though cashews produce the smoothest and richest texture. Adjust blending time and seasoning accordingly if substituting.

How delicate is the phyllo pastry to work with?

Phyllo is thin and can dry out quickly, so keep the sheets covered with a damp towel while working. Handle gently to avoid tearing, and brush with oil between layers for the best results.

Can I make this recipe nut-free?

Yes, to make it nut-free, consider blending silken tofu or a firm plant-based cream cheese instead of cashews for that creamy texture, though the flavor will differ slightly.

What makes this an Amazing Vegan Spanakopita Recipe compared to others?

The combination of creamy cashew cheese, fresh herbs, perfectly cooked spinach, and the golden, crisp phyllo sets this recipe apart. It captures all the traditional essence but in a completely plant-based, dairy-free way that everyone will adore.

Final Thoughts

This Amazing Vegan Spanakopita Recipe is a delicious celebration of flavors and textures that you can make in your own kitchen with ease and joy. Whether you are feeding a crowd or treating yourself to a taste of Greece, this spanakopita fills every bite with warmth and satisfaction. I encourage you to give it a try and experience how incredible plant-based cooking can be when brimming with love and fresh ingredients.