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Vegan Spanakopita
















Let me start by saying, I’ve had Spanakopita a few times, and the times I’ve had it were so long ago, and at that time I didn’t even know what it was referred to. Spankopita is a dish derived from Greek cuisine that you can find anywhere and everywhere and of course, it’s oh so good!


I created this recipe almost 2 years ago, but based on may variables being the end result and just how effortless it is, it remains to still be one of my fave vegan dishes even after 300 recipes!









It’s cheesy, it’s buttery, it’s flakey, it’s filling, and I don’t even really have to sell it to you because.. it’s Vegan Spanakopita





If you need a recipe that will shock your non vegan friends or one that is guaranteed to not disappoint..


You need this recipe for Vegan Spanakopita












Why this recipe is great: 







Tastes better than the classic version


Tons of veggies


Great for enteratining











DSC_0502 (2)






















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Vegan Spanakopita

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5 from 1 review

  • Author: Eat Drink Shrink
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x


  • ½ a 16 oz package of vegan frozen phyllo Dough (I used wheat, but recommend the traditional variety)
  • 1/2 cup vegan Earth Balance melted butter
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 bags fresh spinach
  • 1/2 lemon (juice)
  • 1 clove garlic
  • 1 1/2 blocks Follow Your Heart Mozzarella
  • 2 tsp dill
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 teaspoon nutmeg
  • 2 cloves garlic minced
  • 2 Follow Your Heart Eggs w/almond milk


  1. Preheat oven to 350. Grease a pie or circular pan with olive oil.
  2. Heat olive oil in a large skillet. Add diced onion and cook until translucent. Add the garlic and cook for a few more minutes. Add washed spinach and cook until heated through. Add the squeeze of lemon. Remove and let cool slightly. Drain the liquid as much as you can with your hands or using a mesh bag or cheese cloth.
  3. In a bowl combine vegan cheese, dill, nutmeg, pepper, salt. Mix up the FYH vegan egg with cold almond milk and add it to the mix. Pop in the microwave for 3 minutes to melt the cheese. Add in the spinach that’s been drained.
  4. To assemble, lay 4-6 filo sheets covering every angle on the pan. Brush with melted butter. Continue to arrange filo sheets in a clockwork fashion. Add vegan butter the tops of each new pair of filo dough as you go. If you don’t, the texture will be more doughy. After 4 sheets, place spinach mixture in the center and spread into an even layer. Carefully fold phyllo excess filo inward and layer 4 or more sheets on top, layering butter on each and tucking the sheets in. For a cleaner cut and easier serving experience, precut the Spankopita. Bake for 25-30 or until edges are golden and center is set.


If you want to get modern you can toss in kale!

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Spanakopita
  • Cuisine: Greek













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    1. Awe, yay! It’s STILL one of my favorite recipes I produced. I’ll have to make a recipe tutorial!

  1. Had this tonight for dinner, and it was delicious!!! Thanks for such an awesome recipe.

  2. Would this work with flax seed instead of the FYH eggs?

  3. Where can I find nutritional info for this recipe?

    1. I don’t utilize calorie counters for Eat Drink Shrink as they are not always accurate. However, you can take the ingredients and enter them into an online program to discern the calorie content. I hope that helps!

  4. Catherine says:

    Follow your heart eggs are not available around here. What can I replace them with?

    1. Hi Catherine! You could try creating a flax egg. Let me know how it turns out!

  5. Looking forward to trying this.

  6. This was delicious! I cannot ever go back to ready-made frozen spanokapita! I also added some tofutti to the cheese mixture for a bit more creaminess. Thank you for this recipe which will now be on regular rotation in our house.

    1. Hi Deepa! I love this! I made this recipe back when I first starting cooking and it still holds up today. Thanks for commenting!

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