Vegan Spanakopita

I first posted this AMAZING recipe last March, but since it makes the perfect holiday appetizer and since it’s National Puff Pastry Day, I’m posting it again … I mean who knew puff pastry was vegan?!! Scroll to the bottom of the post for a few other recipes using puff pastry.

I still remember the first time I had spanakopita. I was in high school and acting on a whim to appear more sophisticated (shocking, I know) my best friend and I went to this quaint little Greek place for lunch (OMG we were sooo cool!). I don’t remember what else we ordered, if anything at all, all I know is my love for spanakopita was born that afternoon partially because I was so intrigued by the name, but mostly because it tasted so damn good.

And to this day, I can honestly say that it is my all time favorite thing that comes in the shape of a triangle : )

Caveat, yes, I LOVE spinach … yes, even canned spinach, I know, I know but hey, you have some weird shit you like too. Anyway, now that I discovered I can make a vegan version and make it as a side dish (or main course, I’m not judging) I am beyond giddy. So give it a whirl and I promise, this is going to be your next go-to appetizer if and when you ever get the chance to host a party again. Fingers crossed for sooner, than later : )

Vegan Spanakopita

PREP TIME: 20 minutes | COOK TIME: 30 minutes

  • 1 box puff pastry, I use Wewalka brand
  • 3-4 tsp garlic, chopped
  • 1 shallot, chopped
  • 1 TBS olive oil
  • 3 cups spinach, cooked and chopped
  • 1 cup vegan feta, I use Violife brand
  • ¼ cup pine nuts
  • 1-2 TBS plant-based butter of your choice

Heat oven to 400 degrees and then to start, this might seem a little unconventional, but I’m telling you it works and it makes all the difference in the consistency of your crust … after you lightly spray your pie pan with cooking spray, cut one sheet of the puff pastry to fit the bottom of the pan AND strips for the sides. It doesn’t have to be pretty. You’re going to put the filling over it anyway. Bake in the oven for 10 minutes. Remove and take the pastry out of the dish in pieces, turning it over so the crispy side is now directly touching the pan. Set aside. For the stuffing, I prefer to use fresh spinach, but you can certainly use frozen JUST MAKE SURE you drain all the water. If using fresh, place 7-8 cups of chopped spinach in a colander and bring a few cups of water to boil. Then pour boiling water over the spinach to wilt it and place the pot, bottom side down, over the spinach to help squeeze out excess water. In a food processor, crumble the feta so it’s super tiny. Set aside. Saute shallot and garlic in 1 TBS olive oil for about 5 minutes or until it’s translucent. Combine spinach with crumbled feta, onion, garlic, and pine nuts and mix well. Pour into your pie pan. Cover with remaining sheet of puff pastry and brush the top with the melted butter. Cook for 20 minutes on center rack watching carefully to make sure it doesn’t burn. And that’s it! Enjoy : )

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