This showstopping skillet recipe combines creamy white beans, rich olive oil, and vibrant spinach, for a vegan spanakopita that evokes the comfort-food vibes of traditional spanakopita but with extra fiber, zero eggs, and no dairy.
If you’ve ever swooned over the savory, flaky layers of spanakopita, this spanakopita-inspired white bean and spinach skillet could be worthy of a spot in your weeknight dinner rotation.
While I skipped the feta and eggs in traditional spanakopita I didn’t skimp on flavors or texture. This vegan skillet version is crowned with plenty of shattering golden phyllo pastry. In fact, this is a good recipe for the pastry-phobic. Instead of stressing about broken sheets, here you intentionally crumple up the phyllo. It doesn’t matter if the sheets tear. It’s easy to do, and the resulting swirls of phyllo belie how foolproof this method is.
The finished dish is pretty enough to be a dinner party centerpiece but also simple enough to be a weeknight main or Sunday brunch recipe. It’s good hot, cold, or at room temperature. And with pantry staples like canned beans and frozen spinach, it’s also convenient.
Table of Contents
Ingredients for Vegan Spanakopita
A few plant-based ingredient favorites and freezer section staples are all you need to put this skillet dinner together. Here’s the full shopping list:
- White beans: The base of the filling, mashed to create a satisfying blend of textures. Beans add protein and richness to this vegan dish. Any white bean will do, but cannellini beans work especially well. I call for canned beans here for simplicity, but you can absolutely use those cooked from dry following this method.
- Hummus helps bind the filling while adding creaminess and a hint of garlic and tahini flavor. Use store-bought hummus here or make your own.
- Olive oil: This Mediterranean must-have enhances the filling’s flavor and is essential for crisping the phyllo topping.
- Green olive brine: This secret ingredient provides a tangy, fermented punch that mirrors the flavor of feta in traditional spanakopita.
- Nutritional yeast: A vegan pantry staple, nutritional yeast lends a nutty, cheesy flavor while keeping the dish dairy-free. If you can’t find it at your local store it’s OK to skip it.
- Dried dill: This herb imparts a trademark flavor note that complements the spinach and beans.
- Salt and black pepper: These essentials season the dish and enhance its overall flavor.
- Frozen spinach: This is the main ingredient bringing a burst of green to the filling. Using defrosted frozen spinach adds loads of flavor and nutrition with minimal prep. Do take the time to squeeze out the leaves so as not to make the filling soggy.
- Onion: This allium provides a sweet, aromatic base for the filling when sautéed.
- Garlic: Garlic is an important ingredient here—it adds depth and complexity to the filling.
- Phyllo pastry: The star of the topping, it becomes crisp and flaky when brushed with olive oil.
How to Make Vegan Skillet Spanakopita
This skillet dish is surprisingly simple to prepare, but the results are pretty spectacular. With just a few easy steps—mixing a flavorful filling, sautéing aromatic vegetables, and topping it all with phyllo—you’ll have a golden, savory masterpiece. Here’s how to bring this spanakopita-inspired recipe to life:
- Prep ingredients: Defrost 1 one-pound package of frozen phyllo by placing it in the refrigerator overnight. Defrost 2 (10-ounce) packages frozen spinach and wring out excess water. Drain and rinse 2 (15-ounce) cans white beans or 3 cups cooked white beans.
- Get ready: Preheat the oven to 375°F.
- Prepare the filling: In a large bowl, mash beans, 1/4 cup hummus, 2 tablespoons olive oil, 2 tablespoons green olive brine, 1 tablespoon nutritional yeast, 2 teaspoons dried dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined but slightly chunky. Stir in the spinach until evenly distributed.
- Cook the aromatics: Heat 1 tablespoon extra virgin olive oil in a 12-inch cast iron skillet over medium heat. Sauté 1 large chopped onion until it begins to brown, about 5 to 8 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Remove the skillet from the heat and mix in the spinach and bean filling.
- Add the phyllo topping: Brush a sheet of phyllo dough with olive oil. Over the skillet, scrunch the phyllo sheet loosely like crumpled paper and place it on top of the filling. Repeat with 5-6 more sheets, covering the filling completely.
- Bake and serve: Bake the skillet for about 30 minutes, or until the phyllo is golden brown and crisp. Let the dish rest for 10 minutes before serving to allow the filling to set.
Ways to Mix it Up
This recipe is wonderfully versatile, making it easy to adapt to your taste or what you have on hand. Whether you’re looking to swap ingredients or add a twist, there are plenty of options to spin this dish while keeping its Mediterranean charm. Here are some ideas to get you started:
- Swap the beans: No white beans? Use chickpeas for a similar creamy texture, or try mashed cooked lentils for an earthy flavor.
- Swap the greens: Replace spinach with kale, Swiss chard, or a combination of cooking greens. Just blanch and squeeze out any excess water first. You’ll need to start with approximately 3 pounds of fresh greens for this recipe.
- Make it gluten-free: Though it won’t have the same crisp texture, it’s possible to make a gluten-free version of this White Bean Spinach Skillet by using gluten-free puff pastry or a mashed potato topping instead.
- Herb variations: Experiment with adding dried parsley, mint, or Greek oregano in place of the dried dill for a new flavor profile.
- Try a plant-based feta: There are many good plant-based fetas on the market (I like the Follow Your Heart brand). Replace 1 cup of the white beans with a cup of crumbled plant-based feta.
What to Serve with Vegan Spanakopita
Pair this spinach skillet recipe with a refreshing Mediterranean Cucumber and Tomato Salad or Roasted Potatoes.
Limonada or sparkling water with a splash of lemon work well—the acidity accents the rich flavors of the dish. For dessert, try a slice of baklava or fresh fruit with a dollop of Greek yogurt to complete your Mediterranean-inspired meal.
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Vegan Spanakopita
Ingredients
- 2 (15-ounce) cans white beans or 3 cups cooked white beans
- 1/4 cup hummus
- Extra virgin olive oil
- 2 tablespoons green olive brine
- 1 tablespoon nutritional yeast
- 2 teaspoons dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (10-ounce) packages frozen spinach, defrosted and excess water squeezed out
- 1 large onion chopped
- 4 cloves garlic minced
- 1 pound frozen phyllo dough, defrosted overnight in the refrigerator
Instructions
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Get ready. Preheat the oven to 375°F.
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Mix the filling. In a large bowl, combine the white beans, hummus, 2 tablespoons olive oil, olive brine, nutritional yeast, dried dill, salt, and pepper. Mash the mixture with a potato masher until it’s a coarse blend of fully mashed and pieces of white beans. Add the spinach and stir to combine.
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Sauté the onion. Meanwhile, heat 1 tablespoon of the olive oil in a 12-inch cast iron skillet set over medium heat. Saute the onion until beginning to brown, about 5 to 8 minutes. Add the garlic and continue cooking until fragrant, about one minute more. Remove from heat. Add the filling to the skillet and stir to incorporate the onion and garlic.
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Add the phyllo topping. Brush a sheet of phyllo dough with olive oil. Working over the skillet, scrunch up the phyllo sheet like you’re crumpling a piece of paper. Repeat with 5 to 7 more sheets of phyllo, until the skillet is covered with phyllo bunches.
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Bake. Place the skillet in the oven and bake until the phyllo is golden brown and crisp, about 30 minutes. Let stand for about 10 minutes to allow the mixture to set before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and green olive brine used in this recipe.
- Make it gluten-free: Though it won’t have the same crisp texture, it’s possible to make a gluten-free version of this White Bean Spinach Skillet by using gluten-free puff pastry or a mashed potato topping instead.
- To use different beans: No white beans? Use chickpeas for a similar creamy texture, or try mashed cooked lentils for an earthy flavor.
- To use fresh greens: Replace the frozen spinach with fresh spinach, kale, Swiss chard, or a combination of cooking greens. Just blanch and squeeze out any excess water first. You’ll need to start with approximately 3 pounds of fresh greens for this recipe.
Nutrition
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