Spanakopita is a savory Greek-style pie. It’s made with phyllo dough and a rich filling of spinach and cheese that’s baked until golden and flaky. This time we’ve adapted the recipe to make a vegan version. Vegan Spanakopita maintains all that is familiar and flavorful about the original recipe, dare I suggest that you might not notice the difference!

Spanakopita has a rustic elegance. In Greece, you might find flaky stuffed pita at a street food vendor or on the menus at fine restaurants. I think that’s what I enjoy most about spanakopita; it’s made with simple ingredients that, when combined, become a dynamic experience of flavor and texture.

A creamy and savory filling is a distinct characteristic of spanakopita. Made with feta, spinach, and green onions, it has a richness that is balanced against the light and flaky phyllo dough. I make the filling first and then turn my attention to the delicate task of the phyllo dough. Phyllo is paper-thin and can be tricky to manage. I recommend having a small bowl of water nearby; dipping your fingers into the water will give you more control with the sheets of phyllo dough. A dollop of creamy filling is gently folded and folded again, corner to corner to make a filled triangle. They’re tucked into the oven to bake until golden. These pillow-like pitas are ready to enjoy!

I like to serve it with a side of spicy Chili Jam for a little kick. And it’s all vegan, how fun! I like to think of food in unexpected ways, and taking a vegan approach to spanakopita is a great way to explore a new version of something familiar. This recipe is great for entertaining, so gather your friends and explore a vegan take on spanakopita!

Vegan Spanakopita is from My Big Fat Vegan Dinner at Table for 12. It’s served with homemade hummus and pita with quick pickles, Greek Roasted Potato Wedges, Spicy Tomato Orzo Paella, and a Caramel and Apple Pistachio Crumble.