November 26, 2025 / Lyn Jones / 0 Comments
This is my take on the original Greek Spanakopita, but vegan, with quick almond feta cheese. I really simplified the recipe so it’s very quick to do and all the hassle of vegan cheese making was taking out. Try it for yourself!
80g almond flour (aka ground almonds)
1 Tab extra virgin olive oil
150ml water
1 large Tab nutritional yeast
1 tsp salt
1/2 tsp garlic powder
Juice of half a lemon
5 Tab fine bread crumbs
Dash of pepper
small blender
To make the almond cheese:
Process almond flour, lemon juice, olive oil & water in a small blender until you get a smooth texture. Then pour the mixture into a bowl & add the rest of the ingredients until you get a paste- like mixture.
FOR COMPARABLE PROPORTIONS:
the extra ingredients were:
Puff pastry roll
300g spinach
8 spring onions
25g dill
COMMENTS:
I used corn-flour & flaxseed meal in place of breadcrumbs OR You could use potatoes instead of breadcrumbs (just add a bit more salt).
I used rocket and silverbeet and made my own pastry with millet flour & coconut oil.
I just made it and it’s deliciousss! I ate half of the “cheese” alone, it’s so good even as a sauce.
I did with homemade dough (250g buckwheat flour, 100mL water, 100mL olive oil), and it was so good.
Thanks a lot! I struggle so much with cooking but it was simple & excellent.
from https://www.exceedinglyvegan.com/vegan-recipes/mains/easy-vegan-spinach-pie-or-spanakopita
November 26, 2025 / Lyn Jones / 0 Comments
This is easy-to-make & the perfect vegan spin to the classic recipe we all love.
I love the spinach and creaminess in this vegan spanakopita recipe. So good!
2 Tab olive oil
1 medium white onion, finely chopped
2.5 cups leek finely chopped (2 cups per leek plus darker leaves or 2 whole leeks = 250g raw, 1L or 4 cups cooked) so buy 3 fresh leeks
1 ½ cups spring onion finely chopped
seasoning to taste
1 cup fresh dill
1 cup fresh parsley
½ cup fresh mint
¼ cup nutritional yeast
2 Tab vegetable stock paste (if not paste, leave out other liquids in recipe)
900 g fresh spinach
1 cup vegan feta
1 packet vegan phyllo
1 cup Easy Greek Tzatziki Sauce
The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.
1. In a large pot, heat your olive oil on medium heat for around 30 seconds. Add the onions and leek, sautéing until caramelized and golden brown. Stir often to avoid burning. After about 10 minutes, your onions and leeks will be ready.
2. Add the green onions, dill, parsley, mint, nutritional yeast, seasonings &d vegetable stock paste. Cook for around 2 minutes or until wilted considerably.
3. Next, add the spinach & stir until wilted – you want to cook this down until there is no moisture left. Once the spinach is ready, stir in the feta & remove from heat to cook for around 10 minutes.
4. Preheat the oven to 170°C FF and prepare 2 baking sheets with parchment paper.
Melt the butter & set it aside. Have it ready with a brush to gently coat your phyllo.
(It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.)
5. Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient. Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets, 3 layers total.
6. Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
Scoop approximately 2 Tabs of the filling 1 – 2 cm away from the edge of one strip.
Roll the phyllo dough directly over the filling to fully cover it.
7. Next, complete a diagonal fold towards one side, to begin a triangle formation. Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
Arrange onto the baking tray and lightly brush with the melted butter.
Complete these steps until all of the fillings is used.
8. Bake for 20 – 25 minutes, until golden brown and crisp.
Serve with tzatziki! ENJOY!!
NOTES:
Mixture is great in Spanakopita, Phyllo Rolls and Calzones. Can be made ahead of time and frozen. Lasts up to one week in the fridge before consuming.
Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.
TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!
The cheese melting and the spinach combined really really keep it together! If you prefer, use egg to bind it.
One time I made it, couldn’t get vegan cheese, so instead I made a quick cashew cheese sauce and it still came out wonderfully.