• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baked logo

  • Winter
  • Recipes
  • About
  • Work With Us
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Winter
  • Recipes
  • About
  • Work With Us
×

Baked » Recipes » Savoury

Mini Vegan Spinach Pies

Published: Dec 28, 2019 · Modified: Jun 10, 2022 by Baked · This post may contain affiliate links · 14 Comments

Jump to Recipe Jump to Video Print Recipe

Easy mini spinach pies, made with vegan tofu feta and filo dough for a simple appetizer that works for almost everyone.

Mini vegan spinach pies, in filo triangles, on platter.

Spinach Pies – an easy vegan appetizer

Filo (aka phyllo) dough is already vegan, made with just flour, water, and a little oil and usually vinegar. It’s also easy to find and use, exactly what’s needed when you’re looking for a last minute snack or appetizer for parties.

Filled with spinach and plenty of other delicious-ness, they’re a real crowd pleaser, and extra good with a side of (vegan) tzatziki or another dipping sauce you love. 

Leek, green onion, dill, sesame seeds, and tofu feta with cutting board.

What’s in these pies?

We’ve gone for a simple Greek inspiration, with tofu feta cheese, spinach, and dill. Using frozen spinach makes things even easier and budget friendly, just thawed and with any extra water squeezed out before mixing. 

There’s also some leek, green onion, rosemary, and sesame. Plenty of flavour and texture to go around!

If you’re not vegan, you can definitely use sheep feta in place of the tofu, and it’ll cut your prep time down even further. Or try a bit of crumbled goat cheese or a store-bought vegan feta or other crumbly cheese. These are super quick and easy, but look gorgeous, just what’s needed for feeding a group.

We haven’t seen gluten-free filo pastry to buy, but there are several recipes online if you want to try making your own! Unfortunately none of us have tried them yet so we can’t recommend one in particular.

Unbaked spinach pie in filo pastry triangle.

How do I make them?

First things first, get going with that tofu feta if you want to use it. The feta needs to marinate for a few hours, or overnight, so it should be made ahead. Once you’re ready to go, thaw the spinach out in the refrigerator or microwave.

Once the spinach is ready to go, most of the ingredients are sauteed in a frying pan for extra layers of flavour – key in plant based recipes! – and to evaporate any more water lingering in the spinach. Bonus, the filling can either be made ahead or used immediately.

The spinach mixture is delicious on its own, but especially good folded into filo triangles – and it’s easier than you think! Brush the filo with olive oil and cut into strips, add the filling, and fold several times to create a cute little packet. Take a look at the recipe video to see how it’s done.

Bowl filled with diced tofu in a brine to make feta.

Looking for more great appetizer ideas? Try these!

Fig, Rosemary, and Pistachio Crisps
Eggplant Red Pepper Dip
Spelt Rosemary Focaccia
Sweet Potato Hummus
Olive Stuffed Mushrooms
No-knead Garlic Fougasse
Green Gazpacho

Mini vegan spinach pie filo triangles on parchment paper with sesame seeds.

If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Mini vegan spinach pies, in filo triangles, on platter.

Mini Vegan Spinach Pies

5 from 4 votes
Author: Sophie Mackenzie
Yield: 12
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Easy mini spinach pies, made with vegan tofu feta and filo dough for a simple appetizer that works for almost everyone.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • baking sheet
  • Parchment paper
  • Frying pan
  • pastry brush
  • Mixing bowl

Ingredients
 

  • 18 oz. frozen spinach, thawed and squeezed dry
  • 1 cup leek, chopped
  • ¼ cup green onion, chopped
  • ¼ cup dill, chopped
  • 2 tablespoons rosemary, fresh, chopped
  • 3-4 cloves garlic, minced
  • ½ teaspoon sea salt, more to taste
  • Pepper, to taste
  • 9 sheets phyllo dough, thawed
  • ¼ cup + 1 tablespoons olive oil
  • 2 tablespoons sesame seeds
  • ½ batch tofu feta, crumbled (see below)

Tofu Feta

  • 14 oz. extra-firm tofu, cubed
  • ¼ cup apple cider vinegar
  • ½ teaspoon sea salt
  • 1 pinch oregano, dried or fresh

Instructions
 

  • Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
  • Heat the 1 tablespoon olive oil in a frying pan on medium low heat. Add the leeks and saute for 5 minutes or until they begin to soften. Add the garlic and green onions and cook for another few minutes until they too soften.
  • Next add the thawed spinach, dill, rosemary, salt and pepper. If you’re using the vegan feta, now is the time to add it.
  • Continue to cook this mixture for a few minutes to allow any residual moisture to evaporate. Taste and adjust seasoning as necessary.
  • At this point the filling can be set aside or used right away. To make the triangles take one sheet of filo and brush it lightly with some olive oil. Lay another layer of dough on top and bush it lightly with olive oil. Finally add a the last layer of filo, and brush it lightly with oil (this makes three layers total).
  • Take the three layered piece of filo and cut it into 4 strips along the long edge. Working quickly (so the filo doesn’t dry out too much) add around 3 tablespoons of spinach filling to one strip and begin to fold up like a triangle. If you’re having trouble with the folding see the video above.
  • Continue in this manner until all the filling is used. Once you have around 12 triangles, brush them one more time with a little olive oil and sprinkle with sesame seeds.
  • Bake for 25-30 minutes or until golden and crisp. Serve warm.

Tofu Feta

  • Combine all of the ingredients in a large bowl.
  • Cover and refrigerate to marinate, at least four hours, preferably overnight.

Video

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 264mg | Fiber: 3g | Sugar: 1g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

This post was originally published in October 2017. It has been updated with improvements to the text and recipe, and to include a video.

« Make Ahead Winter Breakfasts
Mixed Berry Muffins With Toasted Coconut (gluten-free) »

Reader Interactions

Comments

  1. Kelly Brisson // the gouda life says

    October 12, 2017 at 7:50 am

    These are so beautiful, Sophie! I need’em.

    Reply
    • Sophie Mackenzie says

      October 12, 2017 at 11:35 am

      Thank you ever so much, Kelly! <3

      Reply
  2. Sarah | Well and Full says

    October 12, 2017 at 1:10 pm

    These look so good…. I’ve never worked with phyllo dough but I feel very inspired to try. It can’t be worse than rice paper rolls haha! ;)

    Reply
  3. Sophie Mackenzie says

    October 12, 2017 at 1:47 pm

    ha ha, not at all! And if worse comes to worse, the filling is awesome in lasagne ;)

    Reply
  4. Sophie | The Green Life says

    October 12, 2017 at 3:31 pm

    Gorgeous recipe and photos, Sophie! I’m 100% making these this holiday season. <3

    Reply
    • Sophie Mackenzie says

      October 12, 2017 at 11:59 pm

      Yeah, that fills me with joy! Thanks, Soph <3

      Reply
  5. Kris says

    October 12, 2017 at 7:22 pm

    What a beautiful post, Sophie! That light!! i definitely want to make this, but am also super intrigued about your lasagna comment. :)

    Reply
    • Sophie Mackenzie says

      October 13, 2017 at 1:46 pm

      Thank you so much, Kris! OMG, it’s the best layer in a lasagne ;)

      Reply
  6. Ailim says

    May 17, 2019 at 7:21 pm

    Can this be made the night before for a party? Thanks.

    Reply
    • Kris Osborne says

      May 22, 2019 at 11:28 am

      Hi Ailim, I’m so sorry about the delay. Sophie (the author of this post) is unavailable to comment right now, but I thought I could share some insight. My best guess is to form the triangles ahead of time, but don’t bake them. Arrange them in a single layer and seal tightly in a container. You can also freeze them this way, as well. I would bake the frozen (do not thaw) pastries as above. They make take a few minutes longer. I hope this helps! Again, we’re really sorry to delay our response on this for you.

      Reply
  7. Gail says

    December 02, 2019 at 3:23 pm

    Hi Sophie, I clicked the link for how to fold the triangles and the link sent me to an image logo for alldomains.com. Any chance you can check the link so I can see how to fold the phyllo? Thanks so much!

    Reply
    • Sophie Mackenzie says

      December 15, 2019 at 12:16 pm

      Hi Gail!
      Thanks for spotting that. Here is a diagramme that shows how to do it :)
      https://foodsprint.files.wordpress.com/2014/05/picframe-6.jpg

      Reply
  8. Emily says

    January 03, 2020 at 11:06 am

    These look so good! I’m Greek so we have these all the time but I have never seen them with the seeds on top – such a great addition! I will have to try that for my next batch :)

    Reply
  9. Cindy says

    December 04, 2022 at 6:22 pm

    5 stars
    This was excellent – I made the version with feta and used 2 tbsp instead of 3 and this recipe made 20 pies. They were a hit!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Winter recipes in large text over a picture of cookies.

About Baked

Baked is a collaborative project brought to you by five Canadian women food bloggers. Our mission is to bring accessible baking recipes into your home kitchen with beautiful photography, lots of step-by-step images, and thorough, easy-to-read information. At Baked, there's something for everyone!
Join Our Mailing List
Get our recipes & baking tips direct to your inbox each week!

Get Baking!

A pile of English muffins in a shallow tray.

Sourdough English Muffins

A jar of active sourdough starter.

How to Make Sourdough Starter From Scratch

Stack of square waffles topped with strawberries.

Our Favourite Sourdough Discard Recipes

Sourdough crackers topped with Za'atar.

Sourdough Crackers with Discard

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • 15 cookies lined up in rows.
    Drop Sugar Cookies
  • Several soft sugar cookies topped with frosting.
    Vegan Pumpkin Cookies
  • Halloween-themed cookies on a plate with gourds.
    Halloween Sugar Cookies
  • Halloween decorated cookies.
    Royal Icing Without Meringue Powder

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

Featured In

© 2022 Baked The Blog. This site uses affiliate links.

Privacy Policy & Terms of Use

Copyright© 2023