Greek Spinach Herb Pie Without Cheese a K a Spanakopita
Delight in the fresh, herbaceous flavors of Greece with this Greek Spinach Herb Pie Without Cheese, a vegan twist on the classic spanakopita. Packed with vibrant ingredients like spinach, fresh dill, parsley, mint, and spring onions, this dish offers a refreshing medley of tastes encased in layers of perfectly crispy, golden-brown phyllo dough. Lightly seasoned with salt, black pepper, and garlic, this plant-based pie captures the essence of Mediterranean cooking while remaining dairy-free. Perfect as a light lunch, appetizer, or side dish, this easy-to-follow recipe takes just a little over an hour to prepare and serves six. Whether shared at a gathering or enjoyed as a comforting solo meal, this healthy and flavorful spanakopita variation is sure to impress!
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Recipe Information
Ingredients
- 500 grams Frozen spinach
- 3 tablespoons Fresh dill, finely chopped
- 3 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh mint, finely chopped
- 4 stalks Spring onions, finely chopped
- 2 cloves Garlic cloves, minced
- 10 sheets Phyllo dough sheets
- 6 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish with olive oil.
Thaw the frozen spinach and squeeze out any excess water using a kitchen towel or cheesecloth.
In a large mixing bowl, combine the spinach, fresh dill, parsley, mint, spring onions, and garlic. Mix well.
Add salt and black pepper to the spinach mixture, and stir to evenly distribute the seasoning.
Lay one sheet of phyllo dough in the baking dish and lightly brush it with olive oil. Repeat this process with 4 more sheets, layering them evenly.
Spread the spinach-herb mixture over the layered phyllo sheets to create an even layer.
Place the remaining phyllo sheets on top of the spinach mixture, brushing each sheet lightly with olive oil as you layer them.
Using a sharp knife, score the top layers of phyllo into squares or diamond shapes—this will make cutting the pie easier after baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
Remove the pie from the oven and allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 4.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
