Easy Vegan Spanapizza

Easy Vegan Spanapizza is the new recipe on the block and trust me, you’re going to want to make this (like yesterday). have you ever had spanakopita? well, this is vegan spanakopita but in “pizza” form and made SO much easier.

spanakopita is one of favorite greek dishes of all time, and i have made it vegan multiple ways.

while i adore the dish, it’s sort of annoying to make because…phyllo.

phyllo is one of my least favorite foods to work with because i find it to be extremely fussy and difficult to work with.

well, i have made the spanakopita-making process a thousand times easier because now, you barely have to deal with the phyllo.

here are some directions to thaw the phyllo dough from Athens Phyllo Dough!

1. How do I defrost frozen phyllo dough?
   1. Thaw and store in refrigerator.
      • Remove sealed phyllo roll(s) from box and place in refrigerator overnight.
      • Bring phyllo dough to room temperature prior to use (about 2 hours).
      • Phyllo must be completely thawed and at room temperature for best results.
      • Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.
   2. Thaw and use at room temperature.
      • Remove sealed phyllo roll(s) from box. Place phyllo on counter at room temperature at least 3 hours.
      • Phyllo must be completely thawed and at room temperature for best results. Do not open until all other ingredients are assembled and you are ready to work.
      • Remove any phyllo you don’t need for your recipe, re-roll, wrap in plastic and refreeze up to expiration date.

there’s 1 lb of phyllo per box (2 packs) if you use Athens brand. you will need half of that, so one pack or half a pound.

all you have to do is grease a baking pan with avocado oil and lay the entire pack of phyllo flat on the baking pan.

it’s just like laying down pizza crust. normally, with spanakopita, vegan butter or olive oil would be brushed in between the layers.

guess what though, that’s not even necessary, it holds up together perfectly as is. told ya i was making this easy!

ah and the delectable filling is the best part.

vegan feta, vegan cream cheese, garlic, onion and lemon juice is finely pulsed in a food processor. then, you can take a few generous handfuls of spinach and pulse that in there along with dried dill and parsley.

if your food processor isn’t large enough to do so, you can pulse the spinach first or chop it up, remove from the food processor and fold it into the cheese mixture.

Here’s everything you need to make Easy Vegan Spanapizza

vegan phyllo

fresh spinach

vegan feta cheese

vegan cream cheese

lemon juice

dried dill

minced garlic

onion

sea salt and pepper to taste

if you like my Easy Vegan Spanapizza, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

are you going to make my Easy Vegan Spanapizza?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!