Greek Spinach Pie (Spanakopita) – Vegan

Greek (vegan) spinach pie recipe, called Spanakopita. Prepared with phyllo dough, fresh spinach, rice and aromatic spices.

Crust less Vegan Spinach pie made with filo dough

Unique spinach pie recipe that I learned to make from my my granny in law many years ago. She used to prepare this pie whenever we visited (especially during spring time when spinach is widely available in Europe). She made the filo sheets herself (an art that I’m yet to master), which made her spinach pie uniquely scrumptious. She used to call the pie ”Shtirnik”. In her honor, I’m sharing the recipe with you today.

This crust less spinach pie is rich on the inside and very crisp on the top . It’s absolutely delicious for breakfast, brunch or even light dinner.

Since I have not learned to make my own filo pastry (yet), todays recipe uses store-bough phyllo sheets. It allows for a quicker and equally delicious pie to be prepared in about 30-40 minute time. So, let’s get cooking.


  • Spinach leaves – cleaned, fresh spinach leaves.
  • Onion – any type of onion works well. I like to use red or white to enhance the flavor.
  • Rice – I use white rise that cooks quickly. that way spinach does not get overcooked.
  • Vegetable oil – you can use sunflower oil (that’s what nana used) or olive oil.
  • Filo dough (sheets) – the recipe uses around 15 to 18 filo sheets. Approx. 400g.
  • Paprika – sweet, red paprika
  • Savorydried savory leaves. Or substitute with dried mint or oregano.
  • Lovage, dried– creates an unique flavor in the pie.
  • Parsley – completes the blend of spices
  • Salt and black pepper to taste.

How to make Vegan Spanakopita

1st: Prepare the filling on the stove.

2nd: Start by placing one fillo sheet in the round pan. Then add some filling.

3rd: Continue to repeat and add one fillo sheet on top of the other with some filling in between.

4th: Add the final sheet and brush with some filling water on top and on the sides. Bake and enjoy.

TIPS for excellent results:

  1. Use round large baking dish. That way you would need to wrinkle the filo sheets to create deeper layering and better taste.
  2. Make sure to add equal amount of the filling on each layer. I like to count my spoons – 2 to 4 spoons per sheet.
  3. Add some water to the leftover filling bowl, then moisten alongside the edges of the pie. That way the pie edges would be crisp but not dry.
  4. Be generous with your spices. The more the better in this case.
  5. Use a type of rice that cooks quickly (e.g. for 20-30 minutes cooking time max). Otherwise the spinach would become way mushier.
Vegan Spinach Pie with filo dough and  no crust


Greek Spanakopita Recipe - vegan

Greek Spinach Pie (Spanakopita) – Vegan

The European Dish
Vegan Greek spinach pie, prepared with phyllo dough, fresh spinach, rice and aromatic spices. This crust less spinach pie is rich on the inside and very crisp on the top . Perfect for breakfast, brunch or even light dinner.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine European, Greek
Servings 12 people


  • 1 onion head finely chopped
  • 1 cup vegetable oil (olive oil or sunflower oil) cup = 200 ml
  • 1 kg fresh spinach leaves, minced
  • 1/2 cup white rice cup = 200 ml
  • 1-2 tbsp savory spice dried
  • 1 tbsp Lovage minced
  • 2-4 tbsp parsley minced
  • 1-2 tbsp sweet paprika
  • salt and pepper to taste
  • 15-18 phyllo (filo) sheets 400g altogether


  • Wash spinach and chop in small pieces. Chop onion finely. Add onion and spinach to a cooking pot and sauté with some oil for 5-10 minutes.
  • Next, add rice, water and remaining oil. Stir and let cook under a lid. In about 10 minutes add all spices and let cook until rice is completely cooked (on low heat).
  • Then, set stuffing aside and place one phyllo sheet into baking dish. If using round dish, sheets should be wrinkled. Place 3-4 tbsp. of stuffing onto the sheet – sheet should not be fully covered. Do not press down.
  • Next, place the next sheet on top, again wrinkled. Add filling as with the previous one. Repeat for all remaining sheets. The last phyllo sheet should be left without filling.
  • Add a few tbsp. of water to the bowl with filling. Then with a tbsp. wet the last sheet on top and on the sides. Press slightly only on the sides.
  • Bake in preheated oven on 180C/360F for about 25 minutes, or until golden on top. Serve warm or cold.
Keyword quick and easy, spanakopita, vegan
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