Recipes, Side

vegan spanakopita

When you think of Greek food, spanakopita is probably the first thing that comes to mind. There’s a reason for that, it’s because they are delicious. Perfectly flaky pastry paired with a delicious spinach and feta filling. There is only one problem, they aren’t vegan.

We have been attempting a vegan version of spanakopita for probably the last year. The first time we tried it, it worked, but then when we went to film it someone tasted horrible. It smelled like cow poop and tasted like grass. Seriously. Good thing for you, these are far from our first attempt. They are flaky and filled with a creamy cheesy filling. Just how you would want it.

These little triangles of deliciousness are amazing because they make perfect appetizers, especially because you can make them in whatever size you want. We have always been partial to smaller bite sized triangles. We hear Easter is coming up and we think these would be the perfect addition to your family lunch or dinner.

This recipe, as always, is easy, delicious and a family favourite. Take it from Kat’s parents, who always seem to drop by right at the exact moment we are done filming and photographing, they loved them. What are your favourite Easter recipes to share with your family?


Vegan Spanakopita

The perfect spring appetizer, made vegan. Your next backyard party food is sorted. Perfectly flaky and cheesy, without butter and cheese. 
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Course: Appetizer
Cuisine: Greek, Party
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 triangles


  • 1 pkg phyllo pastry
  • 1/2 cauliflower, roughly chopped
  • 1/4 cup non-dairy milk
  • 1/3 cup nutritional yeast
  • 1/2 cup fresh parsley
  • 1 tsp black pepper
  • 1/2 lemon, juiced
  • 1 tbsp dried dill
  • 1 clove garlic
  • 3 tbsp olive oil
  • 1/2 cup frozen spinach, thawed
  • 1/2 cup vegan butter, melted


  • Preheat oven to 350F
  • Roughly chop your cauliflower and steam it until fork tender.
  • While your cauliflower steams, add your milk, nutritional yeast, parsley, pepper, lemon juice, dill, garlic and olive oil to a blender and process until incorporated.
  • Add your steamed cauliflower to your blender and process until smooth, some chunks are okay. Add your thawed spinach and process until just incorporated. Set aside.
  • You want to cut your phyllo into long strips about two inches wide. Brush each strip with your melted butter and roll about two tablespoons of filling into each. You want to roll it into a triangle. You can see the method in our video below.
  • Brush the tops of each triangle with butter and placed on a lined baking sheet.
  • Bake for about 20-25 minutes or until golden brown and crispy. You can broil them for about 5 minutes in order to get a nice crispy top, once they are baked through.
  • Serve warm.

Watch the video

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