Vegan Spanakopita Cups

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!

1. 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. 

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

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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!