This vegan spanakopita made with stinging nettles is a delicious twist on traditional Greek spinach pie. It’s herby cheesy magic all layered with crispy filo pastry!

What is Spanakopita?

I’ve been dying to share a new twist on the traditional Greek pie, spanakopita, ever since taking a heavenly bite from a slice while visiting the island of Santorini many years ago. And today’s the big reveal…vegan spanakopita made with stinging nettles!

Spanakopita (pronounced spae-nuh-kow-puh-tuh) is traditionally made with spinach, feta, and eggs. We’re getting a bit daring in this recipe and using stinging nettles! Vegan feta and rich cashew cream hold it all together without compromising on flavor or texture while keeping it plant-based.

Oh! Did I mention the flavorful filling is smothered under a fluffy crispy layer of vegan filo dough? It’s *insanely* delicious and a wonderful recipe to kick off nettle season!🌱

Ingredients You’ll Need

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s what you’ll need to gather:

A word of caution: Do NOT eat stinging nettles raw. They will sting your skin and the inside of your mouth. The stingers must be deactivated before eating.

Stinging nettles-

You can forage for these or find them at the farmer’s market, usually in springtime.

Cashews-

Use raw cashews, not the roasted, salted type.

Lemon juice-

Fresh is best!

Scallions-

Also called spring onions. Slice up the white bottoms plus the green tops!

Fresh parsley and dill-

Chop the leaves and tender stems very fine.

Vegan feta-

You can find this Greek vegan cheese in the vegan dairy case of your natural grocer. Violife is my go-to.

Filo dough (phyllo pastry)-

Most filo dough is naturally vegan but check the package to be sure. It’s located in the freezer aisle.

Olive oil-

There is a lot of olive oil in this recipe so choose a good quality oil for the best flavor.

How to Cook Stinging Nettles (with photos)

Have no fear! Cooking with nettles is totally safe. We just need to take the sting out first. I’ve deactivated nettles using this simple method for years without a single sting! Here’s how:

1. Put on a pair of dishwashing gloves to protect your hands. Tumble the nettles into the sink. Use scissors to snip the nettle leaves (tender stems are okay) from the stalk.

A bowl of nettle leaves in a big bowl of water.

Washing stinging nettles leaves in a sink.

2. Gather ¾ pound of leaves into a big mixing bowl (or two). Fill the bowls with cold water and wash them thoroughly to remove dirt and debris. Drain the water from the bowl(s).

Note: ¾ pound of fresh nettle leaves makes 4 cups of blanched, squeezed dry, and finely chopped nettles.

Pouring boiling water over stinging nettles.

3. Working in batches if needed, pour boiling water over the nettles. Make sure all the leaves are covered. Stir them around just to be sure. Let them sit for 1 minute.

4. Next, drain the leaves in a colander. The hot water may be purple or brown. This is totally normal. Then rinse the leaves under cold running water to stop the cooking process.

5. Use your hands to squeeze *all* the water from the wilted leaves. It’s safe to handle them now.

6. Next place the ball of nettles on a clean kitchen towel and ring the leaves out one more time. Soggy leaves will make for a sad, soggy spanakopita.

How to Make Vegan Spanakopita (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

Ingredients for cashew cream in a blender cup.

1. Place your cashews in a small heat-proof bowl. Pour boiling water over enough to cover them. Let sit for 20 minutes. Drain off the soaking water and rinse well.

2. Add the cashews, water, lemon juice, and 1 teaspoon of salt, to a high-powered blender. Blend at high speed for 1-3 minutes until completely smooth with no cashew lumps remaining. Set aside.

3. Finley chop the nettles and tumble them into a large mixing bowl.

4. Add the scallions, parsley, and dill to the mixing bowl with the nettles. Toss them together.

Folding cashew cream into herb and nettle mixture.

Adding vegan feta cheese to spanakopita.

5. Fold in the cashew cream until it all sticks together.

6. Add the vegan feta cheese and sprinkle with the other 1 teaspoon of salt and pepper. Toss to combine. Taste for seasoning adding more salt, pepper, or lemon to taste.

How to Top a Nettle Pie with Filo Pastry Sheets

At first glance, filo dough looks like tissue paper. It comes from the Greek word “leaf” and is just as thin. Don’t worry if the sheets tear. Some tearing is totally normal. Forge ahead; with all those layers, no one will ever know!

You will use 1 pound / 16 sheets of vegan filo dough in this recipe:

2 folded in half to line the bottom of the baking pan.
2 draped over the sides of the pan to fold over the nettle pie filling.
12 crumpled into fluffy balls used to cover the top of the nettle pie.

1. Preheat oven to 350°F / 177°C. Turn the fan on (convection mode) if you have that option. Grease a 9”x13” baking pan with oil.

2. First, fold 1 sheet of filo dough in half. Place it to fit the bottom of the pan. Using a pastry brush, brush the surface lightly with oil. Cover the remaining sheets with plastic wrap so they don’t dry out and become brittle while you’re working.

3. Fold a second sheet in half. Place it on top next. Brush lightly with oil.

4. Drape a 3rd sheet over the pan so that the edge hangs over one side. Half of the sheet will be in the pan and half will be hanging out. Brush the half in the pan with oil. Repeat this for the other side.

Spanakopita filling layered between filo dough.

5. Press the spanakopita filling evenly over the bottom of the pan.

6. Fold the flaps over the top of the filling and brush the top lightly with oil. You have now used four sheets.

Brushing a sheet of phyllo pastry with olive oil.

7. Working one by one, take 1 sheet of filo dough, place it on your work surface, and lightly brush with oil. Use your hands to scrunch it up into a fluffy ball, like a crumpled-up piece of paper. Place it in the corner of the baking pan, oiled side up. Repeat with the remaining sheets, covering the surface in rows as you go. There will be 12 total balls, 3 rows of 4. Sprinkle lightly with salt.

8. Score the top into 12 pieces, using the space in between the balls of filo as a guide. Filo dough is tricky to slice when it’s baked and crispy.

9. Bake for 40 min (with the fan on if your oven has one) until the top is golden and flakey. Let cool to a reasonable temperature for eating and finish slicing into 12 pieces.

How to Store

Store any leftover slices in an airtight container in the fridge for up to a week. The phyllo pastry will lose a bit of its crispiness though. My husband Todd likes it even better for lunch the next day.

If you wish to freeze vegan spanakopita, wrap the baking dish with plastic wrap and then in a layer of tin foil (or reusable wrap). I recommend placing it in the freezer before you bake it. Then your phyllo will turn out nice and crispy.

Frequently Asked Questions

Is filo dough vegan?

Yes! Traditional filo dough (also known as phyllo dough) is typically vegan. It’s made from flour, water, and a small amount of oil.

How do I thaw frozen filo dough?

The most reliable way to place it in the fridge and let it slowly defrost. This will take about 8 hours. You can speed this process up by letting it sit at room temperature for 3-4 hours.

If you’ve forgotten to thaw your filo dough, all is not lost! Quickly thaw the dough by removing it from the packaging and rolling it in parchment paper. Place the roll on a baking sheet in a 100°F / 38°C oven for 15 minutes. Check the outer layers. If they have begun to thaw but the inner layers are still frozen, slide it back into the oven and defrost for another 15 minutes. At this point, it’s ready to finish thawing on the counter. Unroll the thawed sheets, stopping if they begin to tear. Be sure to cover it with plastic wrap so the dough doesn’t dry out and become brittle.

Is spanakopita healthy?

This vegan spanakopita recipe overall is a healthy option. It relies on nettles which have a significantly greater amino acid profile than other green plants. These nutrients are in a balancing act with generous amounts of olive oil brushed over the vegan filo pastry. So be mindful of portion size.

Expert Tips

Wring your nettles dry in a kitchen towel- Squeeze them dry first with your hands and then again with a towel. Soggy nettles will make for a sad soggy nettle pie.
Hot soak the cashews while you prepare your nettles- Then the cashews will be soft when it’s time to blend the cashew cream.
Have patience with the vegan filo dough (phyllo pastry)- Filo dough is *thin* and wants to cling together and tear. Handle it like grandma’s china and you’ll be just fine.
Score the top before baking- Filo is super flakey and crispy after baking, making it tricky to slice. Use the scrunched-up balls of filo on top of the vegan spanakopita as a guide for where to slice.
Use the oven fan (convection mode) if you have one- This helps with even browning and crispiness. If you don’t have a fan, check the top after 40 minutes, baking up to 10 minutes more for a golden brown top.

Vegan nettle spanakopita in a pan with a cut slice.

More Nettle Recipes

Kick-off patio season with Spring Nettle Soup. It’s delicious served warm or cold.
Go wild and make this naturally green Vegan Lemon Nettle Cake.
Vegan Nettle Pesto is the perfect recipe to try if you’re just getting acquainted with nettles. It comes together in 10 minutes and takes pasta to the next level!
Why not have Nettle Pancakes made with Chickpea Flour for dinner? They taste fantastic with maple syrup or savory toppings like avocado and cherry tomatoes.
We make Nettle Pasta Sauce in my Forage and Feast Culinary Workshop each year. The ooohs and ahhhs around the table are music to my ears! Replace the kale in this recipe with 6 cups of nettles (deactivate after measuring) and blend with 1 cup of pasta water.
Be sure to check out my How to Cook Stinging Nettles Guide. It’s a step-by-step journey from forest to plate!

Take it from a bonafide nettle nerd. Once you find how easy it is to cook with nettles, you may find yourself falling in love just like I did!

😊 See you next time with more nettles up my sleeve,

X,o,

Vegan Spanakopita Made with Stinging Nettles

Table of Contents

What is Spanakopita?