Spanakopita Recipe No Eggs No Cheese

If you thought Spanakopita (Spinach Pie) had to have feta, eggs, or butter to be delicious, think again. This Lent-friendly version skips all the dairy but keeps all the flavour. How? With a little magic (aka fresh herbs, silky olive oil, and the right technique).

Golden, crispy filo wrapped around a fragrant spinach filling, this is the Spanakopita Recipe No Eggs No Cheese you’ll want to make on repeat, whether you’re fasting or just craving a lighter take on the classic.

For more fasting recipes, click here!

For Yiayia Vaso’s tiropita recipe, click here. And for Yiayia Anna’s tiropita recipe with yeast click here!

The Secret to a Perfectly Flaky, Non-Soggy Spanakopita

Let’s get one thing straight: soggy Spanakopita is a tragedy. The trick? Making sure your spinach is as dry as the Sahara before it hits the filo.

Step 1: Wilt & Drain That Spinach Like a Pro

• Heat a tablespoon of olive oil in a pan over low heat.
• Add 580g of fresh spinach
• Stir it around just until it wilts; don’t go overboard as we will be cooking it later.
• Transfer to a colander and press out every last drop of juice. I like to put a plate on top and press down like I’m squishing a stubborn suitcase shut. The drier, the better!

Step 2: Build the Flavour

• In the same pan, sauté ⅔ cup chopped scallions (about 5–6 whole) with a clove of garlic in 1 ½ tbsp olive oil until soft.
• Add ⅖ cup fresh dill (about 6 ½ tbsp) and 3 ½ tbsp fresh mint for that signature herby kick.
• Let it all mingle on low heat for about 5 minutes.
• Stir in the drained spinach, season with ⅔ tsp salt and ½ tsp freshly ground black pepper, and let everything cook together for a solid 8 minutes. Stir often so nothing sticks.

Step 3: The Filo Dance

• Grab your favourite small to medium-sized baking tin and your store-bought filo.
• Layer 8 sheets of filo on the bottom, brushing each one with olive oil. Rotate them in a clockwise direction for even coverage.
• Spread your spinach filling evenly on top.
• Layer 10 more sheets of filo on top, again brushing each layer with olive oil.

Hot Tip: Score the top layers before baking! This allows steam to escape and makes cutting a whole lot easier later.

Step 4: Bake to Perfection

• Pop it into a 175°C (350°F) oven for about 50 minutes, or until it’s golden, crisp, and making your kitchen smell irresistible.
• Let it rest for 10 minutes before slicing.

Why You’ll Love This Spanakopita Recipe No Eggs No Cheese

✔️ Crispy, flaky filo perfection (thanks, olive oil!)
✔️ Bright, fresh flavours from dill and mint
✔️ No feta, no eggs, no problem just pure Mediterranean goodness

Whether you’re keeping it Lent-friendly or just looking for a lighter, plant-based take on a classic, this Spanakopita recipe no eggs no cheese proves that simple ingredients can still pack a punch.

Crispy Spanakopita Recipe No Eggs No Cheese – A Delicious Dairy-Free Greek Spinach Pie

This Spanakopita Recipe No Eggs No Cheese is a wholesome, Lent-friendly twist on the classic Greek spinach pie. Made with flaky filo, fresh herbs, and silky olive oil, it delivers all the flavour without dairy or eggs. Perfectly crisp and packed with fragrant spinach, dill, and mint, this easy-to-make plant-based Spanakopita is a must-try for any Mediterranean food lover!

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Prep Time 25 minutes mins

Cook Time 49 minutes mins

Servings: 8 people

Course: Entrees, Side Dish

Cuisine: Greek

Ingredients Method

Ingredients

  

• 580 g fresh spinach wilted and drained
• ⅔ cup chopped scallions approx. 5–6 whole
• 2 ½ tbsp + 1 ½ tbsp olive oil for sautéing & filo layers
• ⅖ cup fresh dill finely chopped (about 6 ½ tbsp)
• 3 ½ tbsp fresh mint finely chopped
• ⅔ tsp salt
• ½ tsp freshly ground black pepper
• 1 clove garlic minced
• Store-bought filo pastry 8 sheets for the bottom, 10 for the top

Method

 

1. Wilt the spinach – Heat 1 tbsp olive oil in a pan over low heat, add spinach, and cook until just wilted. Transfer to a colander and press out all excess liquid.
2. Sauté aromatics – In the same pan, heat 1 ½ tbsp olive oil and cook scallions and garlic until soft. Add dill and mint, cooking for 5 minutes.
3. Combine filling – Add drained spinach, salt, and pepper. Cook on low for 8 minutes, stirring often.
4. Prepare filo layers – Brush a small to medium tin with olive oil. Layer 8 filo sheets on the bottom, brushing each with olive oil and rotating in a clockwise direction.
5. Assemble – Spread the spinach filling evenly. Top with 10 more filo sheets, brushing each with olive oil. Score the top before baking.
6. Bake – Bake at 175°C (350°F) for 50 minutes, or until golden and crisp.
7. Rest & serve – Let sit for 10 minutes before cutting and serving.