hello hello! the long anticipated Vegan Spanakopita Cups are here!! greek food is the best, and while yes, i am biased, i think it’s the tastiest out there. you may or may not have tried spanakopita before and if not, i highly recommend you make this greek classic made vegan.
is this traditional? nope, not at all, but neither am i nor is my vegan life style.
even though my Vegan Spanakopita Cups are not traditional, they shockingly taste JUST like the real thing.
promise you that. they taste just like my yiayias’s! the only difference is that i didn’t add any dill, but you totally can.
since i wanted to make the cups as close as possible to the real thing, i went as far as to use a vegan egg replacer.
if you have access to the brand called just egg at your grocery store, which you likely do, then you should one hundred percent use that.
you’re going to need 1/3 cup of the just egg. if you can’t find any, then you can try another type of egg replacer, and you will still need 1/3 cup.
for the delicious cheese, you will need both vegan cream cheese and vegan feta.
for the cream cheese, i used miyoko’s and you need the entire tub, which is 8 ounces.
the vegan feta is also 8 ounces and i highly recommend violife, it tastes the most authentic. if there’s another brand you want to use, go for it!
some fresh lemon zest adds a little bit of aroma and and a tbsp of minced garlic provides lots of flavor.
oh and then, there’s the spinach! no frozen spinach here ok? just fresh, that’s really important.
you’re going to need a lb of fresh spinach, but believe me it wilts into what doesn’t seem like that much.
the spinach has to be completely wilted and steamed in water.
after the spinach is completely wilted, you have to drain it with a kitchen towel. there can’t be much water left at all.
squeeze all of the water out and then add it to a bowl with the vegan cheese mixture. the cheese mixture is made in the food processor by the way.
i blend the cheese mixture until it’s totally smooth and creamy, but you’re more than welcome to leave chunks of vegan feta!
ah and the phyllo, can’t forget that, one of the most important components. i used Athena phyllo, which is vegan and many grocery stores sell it!
WARNING-phyllo sucks lol. i absolutely loathe working with phyllo but if you follow my tips, you should be all good.
phyllo is soooo delicate and dries out incredibly quickly. here are some phyllo tips to make things easier!
- defrost it properly! refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw. you can then leave it at room temp for another hour until the sheets are pliable.
2. keep it covered! a barely damp kitchen towel or paper towel works best. this will keep the sheets together and not make them brittle or crack.
3. use fat like vegan butter or olive oil! here, i use vegan butter (miyoko’s) to brush each layer, which you need 7 total.
4. work as quickly as you can to brush each layer with vegan butter. this will preserve the quality.
here’s everything you need to make my Vegan Spanakopita Cups
- phyllo dough
- fresh spinach
- vegan cream cheese
- vegan feta
- egg replacer
- vegan butter
- minced garlic
- onion powder
- lemon zest
- sea salt and pepper
are you going to make my Vegan Spanakopita Cups!?
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.
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Vegan Spanakopita CupsCourse: Lunch & Dinner, Side DishesCuisine: GreekDifficulty: Medium
6-8 servings depending on how much you stuff the cups (2 cups per person)
1 package phyllo dough ( you won’t use the whole thing unless you double my recipe for a large crowd)
1 lb fresh spinach
8 ounces vegan cream cheese
8 ounces vegan feta
1/3 cup vegan egg replacer (see text for brand)
1 tbsp minced garlic
1/2 tbsp onion powder
1 tsp lemon zest
3/4 cup melted vegan butter
1/2 tsp sea salt to taste
- preheat the oven to 350 degrees.
- steam the spinach in water until it’s completely wilted and no excess water is left.
- drain the spinach by squeezing out any leftover water with a kitchen towel.
- add the vegan cream cheese, feta cheese, egg replacer, garlic, onion powder, lemon zest and sea salt to a food processor. blend until a thick and smooth consistency forms.
- add the spinach to a bowl and then the cheese mixture. combine well.
- for the phyllo, see text for tips to work with it well. you’re going to need seven layers of phyllo sheets for each round, i made two total.
- melt the vegan butter and you’re going to need a brush or a spatula (don’t recommend using a spatula like i did lol).
- place one sheet of phyllo on work surface and lightly brush it with the vegan butter. layer and repeat until you get to seven sheets. coat the top sheet with vegan butter and then use a pizza cutter or knife to cut into 8 squares.
- place the squares into greased muffin cups and scoop about 4 tbsp of the mixture into the phyllo cups.
- you don’t want to overstuff them or else the cups will break after baking and you won’t be able to pick them up. make as many rounds as you need, but i made two, so 14 sheets total, divided into two rounds (7 each at a time). this will make 16 cups total after you cut the layered dough into squares.
- bake at 350 degrees for 25-27 minutes until golden brown and enjoy!