Vegan Spinach Pie with Dairy-Free Ricotta
This vegan spinach pie is a plant-based twist on the classic Greek spanakopita. Made with creamy dairy-free ricotta, flaky phyllo pastry, and fresh spinach, this savory pie is packed with flavor and perfect for a light meal or appetizer.
Time Required:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Vegan Ricotta:
1 ½ cups firm tofu, crumbled
¼ cup unsweetened plant-based yogurt (or canned coconut cream)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
For the Spinach Filling:
4 cups fresh spinach, chopped (or 2 cups frozen spinach, thawed and drained)
½ small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
For the Pie Assembly:
8-10 sheets phyllo dough, thawed
¼ cup olive oil (or melted vegan butter) for brushing
1 teaspoon sesame seeds (optional, for garnish)
Instructions
1️⃣ Make the Vegan Ricotta
In a bowl, mash the tofu with a fork until crumbly.
Add plant-based yogurt, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until creamy. Set aside.
2️⃣ Prepare the Spinach Filling
Heat olive oil in a pan over medium heat.
Sauté the onion and garlic for 2-3 minutes until soft.
Add the spinach, oregano, nutmeg, salt, and pepper. Cook for 3-4 minutes until wilted (if using frozen spinach, just mix it in).
Remove from heat and let it cool slightly. Then mix with the vegan ricotta.
3️⃣ Assemble the Pie
Preheat the oven to 375°F (190°C).
Brush a 9-inch baking dish or pie pan with olive oil.
Layer 3-4 phyllo sheets in the dish, brushing each with olive oil. Let the edges hang over the sides.
Spread the spinach-ricotta filling evenly over the phyllo.
Cover with 3-4 more phyllo sheets, brushing each with olive oil.
Fold in the overhanging edges and brush the top with olive oil. Sprinkle with sesame seeds (optional).
4️⃣ Bake the Pie
Bake for 35-40 minutes, or until golden brown and crispy.
Let it cool for 5-10 minutes, then slice and serve.
Tips & Variations
✅ Make it gluten-free – Use gluten-free phyllo dough or a gluten-free pie crust.
✅ Extra crispy crust – Use more layers of phyllo and brush each one with olive oil.
✅ Add more flavor – Mix in chopped fresh dill, parsley, or green onions for extra Mediterranean taste.
✅ Use cashew ricotta – Swap tofu for blended soaked cashews if preferred.
❓ Frequently Asked Questions
Q: Can I make this pie ahead of time?
A: Yes! You can assemble the pie a day in advance and store it covered in the fridge before baking. You can also bake it, let it cool, and reheat it in the oven at 350°F (175°C) for 10-15 minutes.
Q: Can I freeze vegan spinach pie?
A: Absolutely! Freeze the unbaked pie, tightly wrapped, for up to 2 months. Bake directly from frozen at 375°F (190°C) for 45-50 minutes. If it’s already baked, let it cool, slice, and freeze for up to 3 months.
Q: What can I use instead of phyllo dough?
A: You can substitute with:
Vegan puff pastry for a flakier texture.
Gluten-free tortillas for a softer crust.
Almond flour crust for a keto-friendly option.
Q: Can I make this pie oil-free?
A: Yes! Instead of brushing with oil, use aquafaba (chickpea water) to moisten the phyllo sheets. This keeps them from drying out.
Q: How can I make the ricotta even creamier?
A: Blend the tofu with a splash of plant milk or soaked cashews for a richer texture.
Q: Can I add other vegetables to the filling?
A: Yes! Mushrooms, leeks, sun-dried tomatoes, or artichokes make great additions. Just sauté them first to remove excess moisture.
Q: What should I serve with spinach pie?
A: It pairs well with:
A fresh cucumber and tomato salad
A side of hummus or tzatziki
A lentil or chickpea soup
Nutrition Information (Per Slice, Approximate)
Calories: ~180
Protein: 6g
Carbohydrates: 14g
Fats: 10g
Fiber: 2g
Sugar: 1g
Sodium: 200mg