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Vegan Spinach Pie

Vegan Spinach Pie

  • Author: Georgia Wostrel @ Full of Beans
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Category: Appetizer
  • Cuisine: Mediterranean


This vegan spinach pie comes together quickly for a light meal or appetizer that will not disappoint! It is a savory and vegan version of the classic.


  • 1/2 cashew cream ricotta cheese recipe
  • 1 large onion
  • 3 cups sliced mushrooms
  • 3 generous cups frozen chopped spinach, thawed and squeezed to reduce liquid
  • 1/4 tsp nutmeg
  • 12 sheets of phyllo dough, cut to be slightly larger than the 9×13 inch pan
  • melted vegan butter, approx 1/3 – 1/2 cup


  1. Prepare the cheese as directed and set aside
  2. Thinly slice the onions and sauté in a small amount of oil or vegan butter. Lightly salt and stir frequently to prevent burning. Cook until golden and tender. Set aside
  3. In the same pan, saute the mushrooms and, once cooked down, drain off the cooking liquid
  4. Press or squeeze the liquid out of the thawed spinach
  5. Combine the cheese, onions, mushrooms, spinach and nutmeg gently. Set aside
  6. Place a sheet of dough in the bottom of the 9×13 pan, gently letting extra dough fold against edge of pan, and lightly brush with melted butter. Layer a second sheet and repeat the brushing. Continue until there are 6 layers
  7. Evenly spread the cheese and spinach mixture over the dough
  8. Repeat the layers of dough, using the same technique with melted butter, until you have 6 sheets on the top. Brush the top layer well
  9. Place uncovered in the center of a 350 degree preheated oven and cook for 35-40 minutes. The top layer should be golden and flakey
  10. Cool slightly before cutting. Serve warm or at room temperature.

Keywords: Mediterranean, vegan, spinach, dairy-free

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