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Laura's Vegan Spanakopita

Laura Ball


  • 14 oz Fresh Spinach Chopped
  • 1 White onion or scallions chopped
  • 3 Garlic Cloves
  • 1/4 cup Dill
  • 1/2 cup Parsley
  • 1/2 bottle Just Egg
  • 1 pckg Violife Feta
  • 3 tbsp Olive Oil
  • 1 lb Phyllo Sheets
  • 1/3 cup Oil for Brushing Phyllo
  • 2 tbsp Earth Balance


  • Sautee onion and garlic for 3-5 minutes until translucent, add spinach and cook for 3 minutes. Mix spinach mixture, feta, dill and parsley in a bowl and add salt and pepper to taste. I prefer to use black salt for this recipe. 
  • Use a 9”x13” baking dish, coat bottom of dish with olive oil and then add two layers of phyllo. Brush each layer with olive oil. Once you go through half of the phyllo sheets, add your spinach mixture. Repeat layering on top of mixture and add a few tablespoons of earth balance butter and put in the oven at 350 degrees. Each oven varies- cook time can be from 50-70 minutes. Check at the 50 minute mark. 
  • Allow to cool almost completely before cutting and serve!
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