Cooking has never just been about the food for me. It’s a catalyst in my brain to anywhere in the world. Food is like my own personal one-way plane ticket… a shimmering portal whispering “where do you want to go today?”
Greece has a death grip on my heart, so it’s no shock that their dishes line the pages of my blog. A past version of myself skipped through 15 countries in the European wonderland (with next to no money, might I add) with full intension of ending in Greece. When Greece never happened, I found myself wanting to cook their food constantly. Everything is energy, everything is talking to the world around you constantly. It goes like this, if you daydream about somewhere like Greece enough… you’re just sure to end up there one day.
These little spinach pie triangles are so easy and a complete hit for any social gathering. The filling takes about 10 minutes to make. The only labor of love is brushing the sheets of phyllo with some melted plant butter.
Classic Greek Spanakopita Made Vegan
Spanakopita is one of Greece’s most quintessential dishes. The golden pastry is stuffed with a savory spinach and vegan feta cheese filling. These pastries have been a staple of Greek cuisine for centuries. Serve them as a appetizer or full meal. My version takes the traditional spanakopita and makes it completely vegan, without losing any of the flavors.
- Phyllo Dough: This dough is often “accidentally vegan”. I use the brand Athens which you can find and any major grocery story.
- Plant-butter: You’re going to need lots of melted butter, to make these vegan- we are subbing out traditional dairy butter for plant-based. I use Country Crocker.
- Plant-based Feta Cheese: Sub out traditional cheese for vegan feta. It is nearly impossible to tell the difference between traditional feta and vegan. I use the brand Follow Your Heart.
Tips for Working with Phyllo Dough
Phyllo dough can be intimidating, but with a few tips it is easy to handle and will make your experience stress-free.
- Keep it Covered: Keep sheets covered with a moist towel when you’re not using them.
- Ensure dough is brushed with butter: One time I tried using phyllo dough without brushing with butter, and lets just say I learned my lesson. Each piece of your dough needs to be brushed with butter thoroughly.
- Do not stack too many layers: You only need two strips of phyllo dough for each triangle.
- No stress if they break: They will definitely rip and break, use them anyways. When you stack it on top of another layer they just stick together and become one.
Try some of my other vegan Greek recipes by clicking the links below!
- Plant-Based Greek Avogolemono Soup aka Jackfruit Lemon Orzo Soup
- Vegan Greek Whipped Feta aka Whipped Feta with date syrup and pine nuts
- Vegan Greek Moussaka aka Potato Eggplant Lasagna
