Spinach + Leek Pie

Have you ever had those delicious little triangle bite-sized spinach pies your mom made for dinner parties? You know the ones, they look super fancy and you probably burnt the shit out of your mouth because you didn’t wait for them to cool down. That was basically my childhood, me eating my mom’s homemade spanakopita (Greek spinach and feta pies) straight out of the oven! Needless to say, I have a very high threshold for piping hot food. Also, needless to say, I have taken my love for my mother’s spanakopita and put my Food By Maria vegan spin on it!

Spanakopita: A Love Story

My love for spanakopita runs deep in my Greek veins! I could eat it all day every day. Unfortunately, the traditional mix of feta, eggs, and phyllo pastry doesn’t fall in line with my plant-based lifestyle. Fear not, this recipe is healthy, easy to make, and totally VEGAN! The spinach and leak filling is the most time consuming so you can always make it in advance and freeze it for a later date. When it’s time to cook the options are endless. I made a few different version, swirling the vegan phyllo pastry, making a more traditional pie, and might try more of a rustic tart style next time I make it.


I’m going to let you in on a little secret, I put nooch (also known as nutritional yeast) on pretty much everything! Okay, I know that’s not a secret, I tell everyone about my obsession with nooch. It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. My pantry is literally stocked with a few jars of this stuff from Bob’s Red Mill. Why do I love this stuff, let me tell you:

  • It’s a complete protein
  • Nooch is jammed packed with B vitamins (essential for plant-based eaters)
  • It contains trace minerals like zinc, selenium, manganese, and molybdenum

Let’s Get Dipping

If you make little mini pies or one big one I highly suggest making some vegan tzatziki for dipping. I have a vegan version you can find in my cookbook 😉 For some other Greek-inspired dishes to go with your spinach and leek pie be sure to try out my other recipes:

One bowl to mix spinach and leek filling, one vegan phyllo pastry, and you’ve got yourself a deliciously easy meal. Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.


Spinach + Leek Pie

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6
  • Category: Main Dishes
  • Cuisine: Vegan


  • 2 tbsp. olive oil + for your phyllo
  • 1 medium white onion, finely chopped
  • 2 1/2 cups leak, finely chopped
  • 1 1/2 cups green onion, finely chopped
  • season to taste
  • 1 cup fresh dill
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 cup nutritional yeast
  • 2 tbsp. vegetable stock paste
  • 900 g fresh spinach
  • 2 sheets vegan puffed pastry or 1 packet vegan phyllo


1. The night before making your Spanakopita make sure to remove your phyllo or puffed pastry from the freezer. Let it thaw in the fridge.


2. Into a large pot heat your olive oil on medium heat for around 30 seconds, add your onions and leak and sautéed till caramelized and golden brown. Stir often to avoid burning. Once your onions and leaks are ready, around 10 minutes later, add your green onions, dill, parsley, mint, nutritional yeast, seasoning and veg stock paste. Cook for around 2 minutes or until wilted considerably. Now add your spinach, stir till wilted – you want to cook this down till there is no moisture left. Once your spinach is ready, remove from heat let cool for around 10 minutes.

3. Preheat the oven to 425F and set aside a baking sheet.  Now we will prepare our phyllo. Have your ¼ cup olive oil ready with a brush to gently coat your phyllo.  You want to keep your phyllo moist so I suggest laying it out flat then covering with a damn cloth.

4. Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with olive oil, using your brush then repeat that step with another sheet, for 5 layers total. Transfer your Phyllo to an 8×8 pan and pat down till flat, letting any edited hang over.  Transfer your cooled mixture to the pan and flatten with a spoon, don’t down any hanging phyllo bits.  Repeat the steps for the top 5 layers of phyllo and fold layers inward for neat, sleek look.

6. Place in freezer for 1 hour before baking.

7. Once the pan has cooled, place onto baking sheet and brush with olive oil just one more time. Bake for 40 minutes or until golden brown and perfectly crispy!



Mixture is great in Spanakopita, Phyllo Rolls and Calzones.  Can be made ahead of time and frozen.  Lasts up to one week in the fridge before consuming.

Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.

TIP: always cook your phyllo dough and puffed pastry from frozen for the best outcome!

Disclaimer: This post was sponsored by Bob’s Redmill

  • Rebecca
    Posted at 08:36h, 20 May Reply

    Can’t wait to try this recipe- I giggled about the covering phyllo dough with a “damn” cloth… but the question I have is there is option of using vegan puffed pastry but no directions for puffed pastry… will you be adding those directions soon?

    • Maria Koutsogiannis
      Posted at 16:44h, 20 May Reply

      Hey Rebecca, it’s really simple just place on the base and top of the pie, exactly like how you did with the phyllo but just with puffed pastry. I hope that helps. Have fun in the kitchen – there is really no wrong way to do this!

  • Anonymous
    Posted at 15:21h, 22 May Reply

    leek is spelled with two ees

  • modflowers
    Posted at 00:01h, 23 May Reply

    I would love to make this! I’ve eaten many variations of this on holiday in Greece and it is delicious! I have pinned the recipe for later. One point – it would have been useful to see a picture showing the filling, just to be able to see the colour and consistency of the inside of the finished pie.

    • Maria Koutsogiannis
      Posted at 08:43h, 23 May Reply

      I have photos on my IG that I always say to use as a point of reference. @foodbymaria. As a small team we are working towards getting process shots done but it will take time, that we currently don’t have but it’s in the works. I appreciate your feedback a lot but at the time I would love the patience and ill let you know when we get to that stage! Free content, yay!

  • Melissa Frey
    Posted at 14:42h, 30 May Reply

    How hot should the oven be? I don’t see this included in the recipe.

    • Maria Koutsogiannis
      Posted at 16:59h, 30 May Reply

      So sorry about that, the blog has been edited! Cook at 425F!

      Maria x

  • Anonymous
    Posted at 16:25h, 31 May Reply

    I just recently tried making the spanakopita from your cookbook (man that phyllo dough was a pain in the ass to work with) and they came out great, I can only imagine these will taste even better with the leek! : )

    • Maria Koutsogiannis
      Posted at 15:48h, 01 June Reply

      Thank you so much beauty! hahah yes, phyllo can be “fun”) I am glad you stuck it out and made those bad boys!

  • Kathleen
    Posted at 03:36h, 05 June Reply

    I made this last night for dinner and was overall happy with how it turned out! I used puff pastry but had to skip the freezing step (ran out of time) – the finished pie was a bit soggy on the bottom, but I wonder if that would have been prevented by the freezing step. I didn’t use all 900 g of spinach – I suspect I used closer to 700g and still had leftover filling. I also gave the cooked filling a few quick pulses in the food processor as I could tell the spinach stems would have been a bit much for me if I hadn’t. Next time I’ll try using phyllo instead, I won’t skip the freezing step, and maybe try using less filling for a thinner pie (or make 2 pies using the same amount of filling?). But the flavour of the filling was amazing and having never made any sort of spanakopita before I was quite pleased with how this turned out for me! Thank you for this recipe!

    • Maria Koutsogiannis
      Posted at 08:48h, 05 June Reply

      Hey Kathleen, the soggyness is 100% due to the fact that you skipped the freezing step! Let me know how your next time goes.

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.