Vegetarian Spanakopita Recipe

There’s a certain magic that happens when you pull a tray of golden, crispy triangles from the oven. The air fills with the irresistible aroma of toasted butter, savory cheese, and fresh herbs, a scent that instantly transports me to a sun-drenched Greek taverna. For me, these Vegetarian Cheese and Spinach Spanakopita Triangles are more than just an appetizer; they are a celebration in every bite. I first made this specific recipe for a family get-together, a bit nervous about how these little vegetarian parcels would stand up against the usual spread. The result was astonishing. They were the first thing to disappear from the table, with everyone from my skeptical uncle to my picky nieces reaching for a second, then a third. The flaky, shatteringly crisp phyllo layers give way to a warm, creamy, and ridiculously flavorful filling of spinach, tangy feta, and rich cheeses. It’s a recipe that has since become a staple for holidays, parties, and even quiet weeknights when we need a little something special. They are proof that vegetarian food can be the star of any show, a perfect harmony of texture and taste that never fails to impress.

The Ultimate Vegetarian Spanakopita Recipe

This recipe has been refined to achieve the perfect balance: enough feta to provide that signature salty tang, cream cheese for a luscious, creamy texture that prevents dryness, and a blend of herbs that make the filling vibrant and fresh. Follow these steps, and you’ll have perfect, crowd-pleasing spanakopita every single time.

Ingredients

• For the Filling:
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 20 oz (2 standard packages) Frozen Chopped Spinach, thawed
  • 10 oz Feta Cheese, crumbled
  • 8 oz Cream Cheese, softened to room temperature
  • 1/2 cup Grated Parmesan Cheese
  • 2 large Eggs, lightly beaten
  • 1/2 cup Fresh Dill, finely chopped
  • 1/2 cup Fresh Parsley, finely chopped
  • 1/4 tsp Nutmeg, freshly grated
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Salt (use sparingly, as feta is salty)
• For Assembly:
  • 1 lb (16 oz) package of Phyllo Dough, thawed according to package directions
  • 1 cup (2 sticks) Unsalted Butter, melted (or use 1/2 cup melted butter and 1/2 cup olive oil for a different flavor profile)

Equipment You’ll Need

• Large skillet
• Large mixing bowl
• Cheesecloth or a clean kitchen towel
• Pastry brush
• Baking sheets
• Parchment paper
• Sharp knife or pizza cutter

Step-by-Step Instructions for Perfect Spanakopita

Creating these triangles is a process of love, but it’s easier than you think. The key is to have all your ingredients prepped and your workspace organized before you begin. We call this “mise en place,” and it’s the secret to a stress-free cooking experience.

Part 1: Crafting the Creamy Spinach and Cheese Filling

1. Squeeze the Spinach: This is the single most important step to prevent a soggy filling. Place your thawed spinach in the center of a large piece of cheesecloth or a clean, sturdy kitchen towel. Gather the ends and twist, squeezing as hard as you can over a sink or bowl. You will be amazed at how much water comes out. Continue squeezing until the spinach is very dry and compact. Set it aside.
2. Sauté the Aromatics: Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Remove the skillet from the heat and let the onion mixture cool slightly.
3. Combine the Filling Ingredients: In a large mixing bowl, add the super-dry spinach. Crumble in the feta cheese, and add the softened cream cheese, grated Parmesan cheese, lightly beaten eggs, chopped dill, and parsley. Add the cooled onion and garlic mixture.
4. Season and Mix: Season with the freshly grated nutmeg, black pepper, and a small pinch of salt. Remember, the feta is already quite salty, so it’s best to taste the filling before adding too much salt. Mix everything together thoroughly until it’s well combined. The cream cheese should be evenly distributed, creating a creamy, cohesive filling. Set this bowl aside while you prepare the phyllo.

Part 2: Assembling and Folding the Triangles

1. Prepare Your Workspace: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Have your bowl of filling, your melted butter, and a pastry brush ready to go.
2. Handle the Phyllo with Care: Carefully unroll the thawed phyllo dough sheets onto a clean, dry surface like a large cutting board. Phyllo dries out incredibly fast. To prevent this, cover the stack of phyllo with a piece of plastic wrap, and then place a slightly damp (not wet!) kitchen towel over the plastic wrap. This will keep the sheets pliable while you work.
3. Create the Strips: Take one sheet of phyllo from the stack and place it on your work surface with the long side facing you. Quickly re-cover the remaining stack. Lightly brush the entire surface of the single sheet with melted butter. Place a second sheet of phyllo directly on top of the first and brush it with butter as well. (Using two layers adds durability and extra flakiness).
4. Cut the Strips: Using a sharp knife or a pizza cutter, cut the layered phyllo stack lengthwise into 4-5 long, equal strips, each about 2.5 to 3 inches wide.
5. Fill and Fold: Place about 1 tablespoon of the spinach and cheese filling at the bottom end of one strip. Now, imagine you are folding a flag. Fold one corner of the phyllo strip over the filling to form a small triangle. Then, continue folding this triangle up the entire length of the strip, maintaining the triangle shape with each fold. It will feel natural once you get the first fold right.
6. Final Brush and Placement: When you reach the end of the strip, give the top of the completed triangle a final, generous brush of melted butter. This is key for that beautiful golden-brown color and crispy texture. Place the triangle seam-side down on the prepared baking sheet.
7. Repeat: Continue this process with the remaining phyllo sheets and filling until all the filling is used. You should get between 30-40 triangles, depending on the size of your phyllo and how much filling you use. Arrange them on the baking sheets about an inch apart.

Part 3: Baking to Golden Perfection

1. Bake: Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the triangles are a deep golden brown, puffed up, and beautifully crisp. You may want to rotate the pans halfway through baking to ensure they cook evenly.
2. Cool Slightly: Once baked, remove the spanakopita from the oven and let them cool on the baking sheet for a few minutes. They are incredibly hot on the inside! This also helps them firm up slightly. Serve warm and enjoy the sound of that first crispy bite.

Nutrition Facts

• Servings: Makes approximately 35 triangles.
• Serving Size: 2 triangles
• Calories per serving (approximate): 185 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes

How to Serve Your Spanakopita Triangles

These versatile triangles are fantastic on their own, but they truly shine when paired with complementary dips and dishes. Here’s how to create an unforgettable serving experience:

• As a Classic Appetizer:
  • Arrange the warm triangles on a large platter.
  • Serve with a side of cool, creamy Tzatziki sauce. The cucumber and yogurt dip is the perfect counterpoint to the rich, salty filling.
  • Offer other dips like hummus or a zesty roasted red pepper dip (muhammara).
• For a Light Lunch or Dinner:
  • Serve 3-4 triangles alongside a fresh and vibrant Greek salad. The crisp lettuce, juicy tomatoes, cucumbers, and sharp vinaigrette cut through the richness of the pastry.
  • Pair with a simple lemon-and-herb-dressed orzo salad.
• As Part of a Meze Platter:
  • Create a beautiful Mediterranean-inspired board.
  • Include the spanakopita triangles as the centerpiece.
  • Surround them with bowls of marinated olives, chunks of feta cheese, dolmades (stuffed grape leaves), fresh pita bread, and sliced cucumbers and tomatoes.
• For Parties and Potlucks:
  • Spanakopita is an ideal party food because it’s delicious both hot from the oven and at room temperature.
  • They are easy to transport and require no utensils, making them perfect for mingling.

5 Additional Tips for Flawless Spanakopita

1. The Squeeze is Non-Negotiable: I cannot stress this enough. If you think you’ve squeezed enough water from your spinach, squeeze it again. Excess moisture is the number one enemy of crispy phyllo and will lead to a soggy bottom and a watery filling.
2. Don’t Fear the Phyllo: Many home cooks are intimidated by phyllo dough. The secret is preparation and speed. Have everything ready before you unroll it, and always keep the sheets you aren’t actively working with covered. If a sheet tears a little, don’t panic! Just patch it up with a bit of butter and carry on; the layers are very forgiving.
3. Taste the Filling: Before you start assembling your triangles, take a small taste of the filling. Is it salty enough from the feta? Does it need more pepper or a bigger pinch of nutmeg? This is your only chance to adjust the seasoning.
4. Embrace the Butter (or Oil): This is not a low-fat recipe, and for good reason. The layers of fat (butter or olive oil) are what separate the paper-thin phyllo sheets during baking, creating steam that makes them puff up into those distinct, shatteringly crisp layers. Don’t be shy with the pastry brush!
5. Make-Ahead and Freeze for Later: Spanakopita triangles are a fantastic make-ahead dish. Assemble the triangles completely but do not bake them. Arrange them in a single layer on a parchment-lined baking sheet and place them in the freezer. Once frozen solid (about 2 hours), transfer them to a freezer-safe zip-top bag or container. They can be stored for up to 3 months. When ready to eat, bake them directly from frozen, adding about 10-15 minutes to the total baking time. No thawing required!

Frequently Asked Questions (FAQ)

1. Why is my spanakopita soggy on the bottom?
Sogginess is almost always caused by excess moisture. There are two main culprits: the spinach wasn’t squeezed dry enough, or you didn’t use enough butter/fat between the phyllo layers. The fat creates a barrier that helps prevent the moisture from the filling from seeping into the dough. Ensure your spinach is bone-dry and be sure to brush each layer of phyllo well.

2. Can I use fresh spinach instead of frozen?
Absolutely! You will need about 2 pounds of fresh spinach to yield the same amount as the 20 oz of frozen. To prepare it, wash the fresh spinach thoroughly and wilt it. You can do this by either steaming it for a few minutes or sautéing it in a large pot until it collapses. Let it cool completely, then proceed with the crucial squeezing step just as you would with frozen spinach.

3. What other cheeses can I use in spanakopita?
While feta is classic, you can certainly experiment! For a creamier, milder flavor, you can substitute some or all of the cream cheese with full-fat ricotta cheese (make sure to drain it well if it’s watery). Some people also like to add a bit of grated Kefalotyri or Mizithra cheese for a more authentic Greek flavor profile. The combination in this recipe (feta, cream cheese, parmesan) is designed for the perfect balance of salty, creamy, and nutty.

4. How do I store and reheat leftover spanakopita?
Store any leftover cooked spanakopita in an airtight container in the refrigerator for up to 3-4 days. The phyllo will soften upon refrigeration. To bring back its glorious crispiness, do not use the microwave. The best way to reheat it is in an oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until it’s heated through and crispy again. An air fryer also works wonderfully for reheating.

5. Can I make this recipe vegan?
Yes, you can make a delicious vegan version with a few substitutions.

• For the Cheeses: Use a high-quality vegan feta crumble, a nut-based vegan cream cheese (like cashew or almond), and a vegan parmesan alternative.
• For the Eggs: The eggs act as a binder. You can omit them or use a vegan egg substitute. A “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) can work, but the filling will be slightly less firm.
• For the Butter: Simply substitute the melted butter with a good quality olive oil or melted vegan butter for brushing the phyllo sheets. The flavor will be wonderful and the result just as crispy.

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