Spinach Pie



Inspired by Carlo Cao's Vegan Spinach Pie recipe

This delicious & easy spinach pie comes together in no time, and is a great way to use up that bag of spinach you've forgotten in your freezer.


  • 2 sheets of puff pastry, thawed
  • 1 block of Classic Greek-Style cashew cheese
  • 700 g of frozen spinach, thawed and drained
  • 1 medium onion, diced
  • 3 cloves of garlic, chopped
  • 6 tbsp olive oil or butter (divided in two)
  • 2 tbsp milk or cream of your choice
  • 100 g breadcrumbs
  • 1/8 tsp nutmeg
  • Salt and pepper to taste
  • 8 in cake pan


  1. Preheat oven to 370 F
  2. Heat 1/2 of your oil or butter in a frying pan on a medium heat. Add onion and sauté until it starts browning a little bit (approximately 10 minutes.) Then add garlic and sauté for 2 more minutes.
  3. Add spinach, salt pepper, nutmeg and cream. Mix well. Taste and add more salt if needed (the puff pastry isn't salty, so you might want to add a bit more than you think you need). Set aside.
  4.  Heat the other half of the oil or butter in a frying pan and add the breadcrumbs. Fry while stirring often until dark golden. 
  5. Layer your cake pan with parchment paper and cover the bottom and the sides with one sheet of puff pastry. You might need to roll it out a bit to make it bigger and thinner.
  6. Layer the ingredients in the pan in the following order: Breadcrumbs, Spinach mixture, Classic Greek-Style cheese. Top with the second puff pastry sheet.
  7. Pinch the edges together. Brush the top of the pie with a bit of cream or an egg wash, sprinkle with some dried herbs if you have them on hand and pop it in the oven!
  8. Bake for 40-50 minutes until golden brown. 
  9. It's perfect served with a cooling dollop of our Garlic Tzatziki