This authentic Greek recipe has been revamped and is better than ever. This vegan spanakopita is hands down the best you’ll ever have!

PREPARATION TIME 30 minutes

Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

COOKING TIME 1 hour hr 10 minutes min

TOTAL TIME 1 hour hr 40 minutes min

SERVINGS 24

CALORIES 107 kcal

INGREDIENTS

12 ounces fresh spinach, chopped (you can also use a mix of spinach and chard)
1 bunch scallions, chopped (about 6-7 pieces of scallion bulb)
¼ cup dill
¼ cup parsley, any type works but I use Italian flat leaf
¼ teaspoon of sea salt
Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNER STEP BY STEP GUIDE
¼ teaspoon ground black pepper
Olive oil or vegetable broth for sautéing
1 pound filo (filo) sheets, if you can find thick ones, use them (see note for gluten-free products)
⅙ – ⅓ cup olive oil for brushing phyllo (phyllo) dough (see notes for an oil-free idea)
1 cup vegan feta recipe, purchased store-bought or homemade (linked here, be sure to add these ingredients to your list if making it at home)
INSTRUCTIONS
Preheat 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 the dill and parsley and mix well. Place the mixture in a large bowl.
If making homemade vegan feta, in a food processor, add the cashews (drain and rinse after soaking), vinegar, water, and salt. Pulse until coarse but coarsely chopped texture.
Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Pour in the mixture store-bought or cashew “feta” in the bowl with the spinach and mix well.
Pour the brushing olive oil into a glass bowl. Or use the method for the oil-free version.
A little trick, cut the edge of the filo (phyllo) to fit the length of your pan, cut it while it is still rolled in the package to that be more easy. That is, keep it rolled, measure it into your pan, and then cut the edge so it fits snugly in your pan. You can keep the leftover and use it for other things, or if you’re like my sister and I, we loved eating it when we were young!
Brush the bottom of a 9×13-inch baking pan with a little oil.
Then, cover the pan with half a sheet of filo (phyllo), letting the other half hang over the edge, spread half on the pan with a little oil, then fold the other half over the top and brush with oil too. Look at the photos in the post. This has to be done this way because the filo sheets are larger than the pan.
You are going to do this with half of the filo sheets, brushing each sheet with oil of olive.
After you have used half the leaves, spread the spinach mixture on top.
Then cover with the remaining filo (filo) leaves, spreading each with olive oil again.
When ready, cut into squares.
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Bake for 60-70 minutes until golden brown on top. Start checking at 50 minutes, as ovens vary.
Let cool completely before cutting and serving.
NOTES
You can also use frozen spinach for this recipe. Just make sure you squeeze out all the water after thawing it so it doesn’t get watery.
Any type of filo (filo) sheets will work, but I find thicker ones are quicker and easier. If you can find a package that says “coarse” or “#9 coarse,” get it.
To make this gluten-free, you can make your own filo (look for recipes online), you can buy gluten-free puff pastry (Schar brand makes one), or you can get creative and use pizza dough or gluten-free tortillas and make individual pockets.
If you’re making homemade vegan feta, make the full recipe linked to use here. If you forget to soak the cashews, simply boil them for about 25 minutes. They should be soft so don’t skip this step and use them dry.
If you want to keep this oil-free, sauté with broth and you can try using a version of the trick I used in my Vegan Baklava so that the edge is crispy. It calls for Aquafaba mixed with almond butter and maple syrup since it’s a dessert, but you can try it with just aquafaba or Aquafaba and almond butter. It’s best with oil, but if you want this oil to be oil-free, aquafaba should work just like in the baklava recipe. Please note that the phyllo dough still has some oil.
This makes 24 pieces, each piece is one serving in the nutrition information.
Tips for preparing with advance:
Make the filling the day before.
NUTRITION
Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNERS GUIDE STEP BY STEP

Calories: 107 kcal Carbohydrates: 13 g Proteins: 3 g Fats: 4 g Saturated fats: 0 g Polyunsaturated fats: 0 g Monounsaturated fats: 0 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 170 mg Potassium: 121 mg Fiber: 0 g Sugar: 0 g Vitamin A: 1425 IU Vitamin C: 5.4 mgCalcium: 18mgHierro: 0.8mg