Vegan Spinach Pie: A Perfect Plant-Based Comfort Food

What Is Vegan Spinach Pie and Why It’s So Popular

Vegan Spinach Pie is a flavorful, dairy-free interpretation of the traditional spinach pie that originated in Greece, commonly known as spanakopita. Instead of traditional butter and feta cheese, this recipe uses vegan substitutes, such as cashew-based cream cheese or almond feta, to keep it 100% plant-based while retaining that creamy, tangy richness.

This pie is popular because it’s a versatile dish perfect for any meal or occasion—from weeknight dinners to special gatherings. Its flaky crust envelops a nutrient-dense filling that satisfies both herb lovers and comfort food seekers. Plus, it’s made with everyday ingredients that you can easily find, making it a practical yet impressive dish.

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History and Background of Spinach Pie

Spinach pie has a rich cultural heritage primarily in Greek cuisine, where the classic spanakopita is a beloved staple. The dish dates back to ancient Greece, where combining layers of dough and fresh greens was a practical way to make a nourishing, budget-friendly meal. Over centuries, the recipe evolved with influences from the Byzantine era and the Ottoman empire, which popularized delicious phyllo pastries across the region.​

Vegan versions have gained popularity more recently with the rise of plant-based diets, adapting traditional recipes by substituting dairy with cashew cheeses, tofu, or nutritional yeast to replicate the creamy texture and tang. This keeps the heart of the dish intact while making it accessible to vegans and those with dairy allergies.​

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Why You’ll Love This Vegan Spinach Pie

• Deliciously flaky vegan crust with tender, flavorful filling.

• Loaded with nutrient-rich spinach and plant-based protein.

• Perfect for vegans, vegetarians, and dairy-free eaters.

• Easy to prepare with affordable, wholesome ingredients.

• Great for meal prep, parties, or a casual family dinner.

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Ingredient Notes

• Spinach: Fresh or frozen spinach works; fresh gives a fresher flavor, but frozen is convenient. Make sure to drain well to prevent soggy crust.

• Cashews: Soaked cashews blended into cream cheese provide a creamy, rich texture without dairy. You can use store-bought vegan cream cheese if preferred.

• Vegan Pie Crust: Use store-bought vegan shortcrust or make your own from scratch; ensure it’s 100% vegan. Filo dough versions offer a crispier texture.

• Onion & Garlic: Build foundational flavor with sautéed onions and garlic.

• Lemon Juice: Adds brightness balancing the richness of the filling.

• Herbs (Dill, Oregano, Parsley): Essential for that classic Mediterranean herbal aroma and taste.

• Nutritional Yeast (Optional): Enhances cheesy flavor if you don’t want to use vegan cheese.

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Equipment Needed

• Large skillet or sauté pan

• Blender or food processor (for cashew cream)

• Mixing bowls

• Measuring cups and spoons

• Pie dish or baking pan

• Baking sheet (if using filo pastry)

• Oven mitts

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Recipe Card

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 6 servings
Category: Dinner, Appetizer
Method: Baking, Sautéing
Cuisine: Greek, Mediterranean
Diet: Vegan, Dairy-Free

Description:
This Vegan Spinach Pie reimagines classic spanakopita with a creamy cashew filling and flaky vegan pie crust. Perfect for holiday dinners, brunch, or anytime you crave a comforting, plant-based meal.

Ingredients:

• 2 tbsp olive oil

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1 lb fresh spinach, washed & chopped (or 10 oz frozen, thawed & drained)

• 1 cup raw cashews, soaked in hot water for 20 minutes

• 1/4 cup water

• 3 tbsp lemon juice

• 1/2 tsp salt (plus more to taste)

• 1/4 tsp black pepper

• 1 tsp dried oregano

• 1/4 cup fresh dill or parsley, chopped

• 1 vegan pie crust (store-bought or homemade)

• Optional: 1/4 cup nutritional yeast or vegan cream cheese

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes.

3. Add chopped spinach and cook until wilted and liquid evaporates, about 7 minutes. Remove from heat.

4. Drain cashews and blend with water, lemon juice, salt, pepper, oregano, and optional nutritional yeast until smooth and creamy.

5. Transfer spinach mixture to a bowl; stir in the cashew cream and fresh herbs, mixing well. Adjust seasoning.

6. Roll out pie crust into a pie dish. Pour filling into crust, smoothing top.

7. Use remaining crust to cover pie or create lattice top. Seal edges and cut vents for steam.

8. Bake for 35–40 minutes, until crust is golden and filling is set.

9. Let cool 10 minutes before slicing and serving.

Notes:

• Drain spinach well to avoid soggy filling.

• Soak cashews longer for creamier filling.

• Substitute frozen spinach but drain thoroughly.

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Nutrition Facts Table (Tasty Recipes Plugin Format)

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Tips & Variations

• Add sautéed mushrooms or leeks for extra depth.

• Use filo dough for a traditional crunchy texture.

• Boost protein with cooked lentils or tofu crumbles.

• Spice it up with a pinch of red pepper flakes or smoked paprika.

• Add vegan feta for tangier filling.

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Pro Chef Tips

• Press spinach with a clean towel after cooking to remove excess moisture.

• Let the cashew cream sit for 10 minutes after blending to thicken.

• For crispier crust, brush with a little olive oil or dairy-free milk before baking.

• Use fresh herbs to brighten flavors, adding them last.

• Allow pie to cool slightly to firm up before slicing cleanly.

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Common Mistakes to Avoid

• Not draining spinach enough — leads to watery filling.

• Overfilling pie crust which causes spills and sogginess.

• Skipping lemon juice — this adds essential brightness.

• Underbaking — leading to doughy crust and unset filling.

• Using warm pie slices immediately — wait to cool for better texture.

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Storage & Meal Prep

Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat gently in an oven or toaster oven to keep crust crispy. This pie also freezes well when wrapped tightly; thaw overnight before reheating.

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Make-Ahead & Freezer Notes

You can prepare the spinach filling a day ahead and keep refrigerated. Assemble the pie just before baking. Fully baked pies freeze well up to 2 months. Reheat in a 350°F oven until warmed through and crust is crispy again.

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Serving Suggestions

Pair this Vegan Spinach Pie with:

• Greek salad with tomatoes, olives, and cucumbers

• Roasted lemon potatoes or quinoa pilaf

• Tzatziki made with vegan yogurt

• Fresh pita bread or vegan garlic bread

• Chilled white wine or sparkling mineral water

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FAQs

Q1: Can I use frozen spinach?
Yes, just thaw thoroughly and squeeze out excess water to prevent sogginess.

Q2: What can I use instead of cashews?
Silken tofu or vegan cream cheese work as creamy alternatives.

Q3: Is this recipe nut-free?
No, it contains cashews but can be adapted to nut-free by using tofu.

Q4: How do I make the crust from scratch vegan?
Use flour, cold vegan butter, cold water, and a pinch of salt, mixing gently.

Q5: Can I use more than one crust?
Yes, double crust or a top crust can be used for a more traditional pie.

Q6: How long do leftovers keep?
Up to 4 days refrigerated, 2 months frozen.

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Conclusion

This Vegan Spinach Pie is a delicious, wholesome dish perfect for anyone craving a savory, plant-based comfort food. Easy to prepare and bursting with fresh flavors, it’s a guaranteed crowd-pleaser and a great way to enjoy Mediterranean-inspired cuisine at home. Try it out, share your photos on Pinterest, and spread the love for vegan cooking!