Vegan Recipes Phyllo Dough

Inspired by the classic Greek manitaropita recipe, this delicious savoury pie combines a crunchy crust of filo pastry with a tasty mushroom filling. Dairy-free and vegan, it's the perfect recipe to prepare for a big family gathering. It will make everyone happy!

Literally translates into mushroom (μανιτάρι, manitári) pie (πίτα, píta). It's a traditional recipe that belongs to Macedonian cuisine in northern Greece. As the name says, it's a phyllo pastry pie stuffed with sautèed mushroom and crumbled feta. Caramelised onions and fresh herbs like thyme and mint complement the dish with sweet and fragrant notes.

In our cheese-free version, we kept all the classic ingredients but swapped feta with firm tofu. Tofu is high in proteins, low in fats, and can be easily crumbled just like feta, making the perfect vegan replacement. In addition, we briefly seared tofu cubes with olive oil, garlic, and seasoning before adding them to mushrooms for extra flavour.

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Filo pastry is a versatile ingredient, and just like puff pastry, it can be used in sweet or savoury recipes. But unlike puff pastry, it's naturally vegan and low-fat, prepared with just flour and water. For this Greek pie, we'll show you how to layer the filo sheets and how to give the pie a fancy ruffled look.

What's great about this recipe is that you can even prepare it ahead of time, perfect if you have guests over. And if you have any pie leftovers, just pack them in the fridge and reheat them in the oven the next day. The pastry will still be nice and crunchy!

A big slice of this vegan manitaropita has only 200 calories, yet it provides 10g of proteins, covering over 20% RDI of this nutrient, and covers two of your five a day. Awesome!

Vegan Spanakopita (spinach Pie)

Next, sizzle crushed garlic with 1 tbsp of oil in a skillet until fragrant, add in the prepared tofu, and season it with salt and pepper.

Set the oven to 170°C (340°F) and grease the tin with vegetable oil. Unroll the filo pastry, take one sheet, and brush it thoroughly with oil. Cover the other sheets under a damp cloth to prevent them from drying out.

Now, line the bottom of the tin with the greased pastry sheet, laying it so that the edges hang over the sides of the tin.

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Grease the remaining three sheets and crumple them, as one would do with a sheet of paper. Then, arrange them onto the lined pie covering the entire surface.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.

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. 

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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.

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.

Easy Phyllo Dough Recipes

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.

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

Ingredient Vegan Phyllo Pie

Serving: 1 g | Calories: 123 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Cholesterol: 2 mg | Sodium: 264 mg | Fiber: 3 g | Sugar: 1 g

This post was originally published in October 2017. It has been updated with improvements to the text and recipe, and to include a video.This vegan “chicken” pot pie is the perfect comfort food on a chilly fall or winter day. Instead of classic chicken, colorful broccoli, leek, mushrooms and carrots are simmered in a smooth and nutty vegan béchamel sauce and enveloped in a flaky phyllo crust.

There is nothing quite like sitting down to a steaming plate of vegetable pot pie straight out of the oven on a rainy day. If you were ever wondering if it was possible to do a vegan pot pie, then you’re in the right place.

Spinach & Feta Phyllo Triangles

In this recipe, colorful veggies like broccoli, carrots, peas, mushrooms and leek are stewed deliciously in one of my favorite vegan béchamel sauces, complete with the gentle nutty flavor of almonds.

I love how baked vegetables taste wrapped in dough, another favorite of mine is The Best Vegan Quiche! It’s a great way of enjoying broccoli, leek, or even zucchini.

One of the biggest hurdles to making a vegetable pie is the crust. Not many of us have the time to create a flaky crust from scratch. The great news is that in this vegan pot pie recipe we will be using filo pastry.

Phyllo Dough Recipes

Filo (or phyllo) pastry is delightfully light, crispy and really easy to find in your local supermarket or on Amazon. It contains only compressed flour and water, so it is vegetarian and vegan friendly. You’ll find it often in the frozen food aisle.

It doesn’t hurt to buy more filo pastry when you’re out because you can always create amazing meals with this simple ingredient. One of my favorite filo recipes is this Turkish Borek.

If you use spray olive oil, you’ll cover the sheets perfectly with barely any oil involved. It’s a great trick that I’ve found that helps reduce the fat. By using an olive oil spray every time you layer the filo dough, you’ll use about four tablespoons of olive oil.

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Yes, you could choose to use a “traditional” flaky crust from the supermarket but then you’ll be getting a full stick of butter or more in there (about SEVEN times more fat!). And it would also no longer be vegan friendly.

Ever since I saw Jamie Oliver use this filo and olive oil technique, I’ve been doing my savory pies with filo ever since. It takes a tad more time but in the end, it’s way healthier.

Though making veggie pies may sound like a daunting task, it’s really very simple. This pie is one of my favorite vegetarian filo pastry recipes that always turns out delicious.

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To begin making the filling, you’ll cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a big pan with a bit of olive oil and salt, medium-high heat until softened for five to seven minutes.

All you have to do is add the oil and the flour over the veggies, mix, let it cook for a minute or two. Then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Read about vegan béchamel to see how thick it should be.

Once the veggies are set in their creamy vegan béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste.

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To begin with, grab a big piece of baking paper on a large working space. Having space is important as it will be easier to move the filo with the paper later on.

Then spray or brush a light layer of olive oil and repeat the same process with three other sheets over the previous ones. Keep going until you have used all the filo.

Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic pan about 5 cm (2 inch) high) with the help of the baking paper.

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Give a last spray of olive oil and salt on top of