Vegan Spanakopita (Greek Spinach Pie)

Spanakopita is a Greek spinach pie I’ve been making for many years. My easy, eggless vegan version is filled with spinach, plenty of herbs, and tofu instead of feta, then wrapped in filo pastry and baked into a spiral. In Greece, this coiled variation is called Strifti Spanakopita. Crispy on the outside and moist and flavorful on the inside, it’s delicious straight from the oven or cold the next day – whether served as a Greek appetizer, snack, or main dish.

Strifti Spanakopita – Greek Spinach Pie in a Spiral

Spanakopita comes in different shapes in Greece: as a layered pie, small triangles, or a large spiral.

The spiral version is called Strifti Spanakopita. Strifti means twisted or coiled, referring to the spiral arrangement of the filled pastry rolls.

For my recipe, I use a round quiche or tart pan. The long, thin pastry rolls are arranged in one large spiral.

But spanakopita doesn’t necessarily have to be shaped this way. I also like making a layered version in a rectangular baking dish. It’s quicker because there’s no need to roll up the pastry, and it tastes just as good.

Something else I’d like to try one day is baking the filled pastry rolls individually instead of arranging them in one large spiral. I imagine they’d make a great snack to take along.

And the little spanakopita triangles, also called Spanakopitakia, which I’ve often eaten in Greece, are another delicious variation.

Tofu Is the New Feta

“Back then,” in my pre-vegan days, I always made spanakopita with feta. Later, I made it without feta or with my homemade vegan almond feta. For some time now, I’ve been using tofu instead.

Tofu in a Greek spinach pie? Trust me, it works wonderfully!

I’d even go so far as to say that some people might not notice there’s no feta in it at all.

Tips for Making Great Spanakopita

Making spanakopita isn’t difficult, but a few things are particularly important for a flavorful filling that isn’t too wet and filo pastry that’s easy to work with.

• Don’t let the filling get too wet: Spinach releases quite a bit of water when heated. If the filling contains too much moisture, the filo pastry can become soggy during baking. Let as much liquid as possible evaporate while cooking. If necessary, I thicken any excess liquid with a little flour, as described in the recipe card.
• Be generous with the herbs: They’re a big part of what gives spanakopita its characteristic flavor! Fresh dill in particular is a classic ingredient in Greek spinach pie. I combine it with plenty of fresh parsley, dried oregano, and thyme. Fresh mint is another lovely addition.
• Add freshness with lemon: Lemon juice and a little lemon zest give the filling a fresh, slightly tangy note that pairs beautifully with the spinach and all those herbs.
• Squeeze out frozen spinach thoroughly: This recipe works with frozen spinach too. Just make sure to squeeze out excess water after thawing so the filling doesn’t become too wet.
• Use a damp kitchen towel to help with rolling: Filo or yufka pastry is very thin and can tear easily when rolled. I place each pastry sheet on a slightly damp kitchen towel and use the towel to help roll it up. This makes the whole process much easier.
• Keep the remaining pastry sheets covered: Filo pastry dries out quickly when exposed to air and becomes brittle. Cover any sheets you’re not using with a slightly damp kitchen towel while you work.
• Keep the rolls fairly thin: Spread the filling evenly and don’t use too much per pastry sheet. This makes the rolls easier to shape, reduces the chance of them splitting during baking, and helps create a beautiful, even spiral.

Can You Eat Spanakopita Cold?

Yes, spanakopita is delicious cold! In fact, that’s one of the things I love most about it: it’s incredibly versatile.

Fresh from the oven, spanakopita tastes wonderful, and the filo pastry is especially crispy. But I almost prefer it the next day, when the flavors of garlic, herbs, and olive oil have had time to come together.

Whether served warm or cold, as a main dish, for brunch, as a snack, or as a Greek appetizer, spanakopita works for all kinds of occasions.

I also find it especially convenient when I’m having guests over, since I can prepare it the day before.

What Is the Best Dipping Sauce for Spanakopita?

My favorite spanakopita dip is very simple: homemade cashew sour cream with a little finely chopped fresh dill. If you like, add some garlic too. That’s it!

Spanakopita is already packed with flavor from the spinach, herbs, garlic, and lemon, so I don’t think it needs a heavily seasoned dipping sauce. The creamy, slightly tangy sour cream provides a lovely contrast to the crispy pastry without overpowering the filling.

This easy dipping sauce for spanakopita also goes beautifully with small spanakopita triangles (Spanakopitakia).

Of course, you can also enjoy your spanakopita without any dip at all.

More Vegan Greek Recipes

If you’re looking for more vegan Greek recipes, you should definitely try Kolokithokeftedes (Greek zucchini fritters), which I discovered and fell in love with in Crete.

Another delicious dish is Fasolakia, a Greek stew made with green beans and potatoes.

Or how about Spanakorizo? As you’ve probably guessed by now, it must have something to do with spinach. Bingo! Spanakorizo is a wonderfully lemony Greek spinach rice dish.

And, of course, there’s vegan tzatziki – what would Greek cuisine be without this refreshing treat?