3. Assemble the Spanakopita:
- Preheat your oven to 375°F (190°C).
- Unroll the thawed vegan phyllo dough and cover it with a damp towel to prevent drying out.
- Brush a 9×13-inch baking dish with olive oil.
- Lay one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides.
- Brush the phyllo sheet with olive oil and layer another sheet on top.
- Continue layering and brushing with olive oil until you have used half of the phyllo sheets.
- Spread the cooled spinach filling evenly over the phyllo dough in the baking dish.
- Crumble the vegan “feta” cheese over the spinach filling.
4. Finish Assembling:
- Continue layering the remaining phyllo sheets over the filling, brushing each sheet with olive oil.
- Fold the overhanging edges of the phyllo dough over the top to create a border.
- Brush the top of the spanakopita with olive oil.
5. Bake and Serve:
- Place the assembled spanakopita in the preheated oven and bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
- Remove the spanakopita from the oven and let it cool for a few minutes before slicing into squares.
- Serve the vegan spanakopita warm, garnished with fresh dill or parsley, if desired.
Enjoy a Taste of Greece, Vegan Style
Embrace the flavors of the Mediterranean with our
Greek Vegan Spanakopita recipe. With its layers of flaky phyllo pastry, savory spinach filling, and creamy vegan “feta” cheese, this dish offers a taste of Greece without any animal products. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, our recipe is sure to delight your taste buds and nourish your body with wholesome ingredients.
