Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo


This a puff pastry Spanakopita, not made with the traditional phyllo dough, this is just an inspired Spanakopita tarte soleil !

Wanna use frozen chopped spinach instead? No problem, stew that the same as the fresh spinach, allowing most of the liquid to evaporate. The total yield for the entire filling would be around 3.5 dl / 1 1/2 cup, so use approximately 2.5 dl / 1 cup or a little more of frozen spinach, add as need be.

This tarte soleil can me made with regular pastry dough, or puff pastry. Most store bought pastries are vegan per default, it´s simply cheaper production to use plant based fats, just please be aware of and avoid the ingredient L-Cysteine, as that is not a vegan ingredient.

One very important thing to note about making this, and other tarte soileils, is to have:

a COMPLETELY cold filling

a very cold dough

a sharp knife

If you have that, this will be very easy to make. If you don´t cool down the filling it will heat the pastry and make it very soft, making it near impossible to cut and twist properly. Making sure everything is cold will make this super easy. 

Making the filling the day before is therefore ideal, and the assembly next day will be quick and easy.

Serving this with a herbal Greek potato pea stew - Arakas Laderos – and a tomato cucumber salad on the side will make this a great feast.

Makes 1 big tart


  • 2 x 280g ready made vegan puff pastry rounds (2 x 9.9 oz)
  • 450g fresh spinach (16 oz)
  • 200g vegan feta style cheese, I use Violife (7.05 oz)
  • 1 handful fresh parsley
  • 1 yellow onion
  • 4 garlic cloves
  • 4 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper

What you will need

  • Cutting board and sharp knife
  • 1 big pot + spoon to stir
  • 1 bowl
  • 1 lined baking tray
  • 1 cup or glass for placing on the dough

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo

Note: Video not from this recipe, but same method applies, you get the point

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo


  1. Wash all fresh greens and let dry. Peel and chop the onion and garlic, add to the pot with the oil and pepper.
  2. Chop the spinach and parsley, add to the pot and stew until most water has evaporated, stirring often. It´s okay if the mixture is a bit moist. Then add to a bowl.
  3. Crumble the vegan feta style cheese and add to the bowl. Mix well. Let rest in the fridge until the mixture has cooled down completely!
  4. Before assembling, put the pastry in the freezer (not too long). The colder the dough and filling is, the easier everything will be to cut and twist without being messy.
  5. Preheat the oven to 180c (350 F), or as per package instructions.
  6. Place one cold pastry on a lined baking tray. Spread the cold filling, leaving a bare rim on the edge. Wet the rim with water, and top it with the other pastry. Press on the edges to glue the dough together.
  7. Place a round object in the middle of the dough, maybe a glass. Cut 4 lines like a cross. Then cut in between those 4 guidelines creating 8 beams. Cut in between the 8 beams to create 16. To the same again to create 32 evenly sized beams. 4 – 8 – 16 – 32.
  8. Twist each beam as many times as you like. Follow the same step on all the beams, the faster the better as the dough is easier to work with when cold.
  9. Bake in a preheated oven on 180c (350 F), or according to package instructions. Baking time and temperature varies depending on brand, just keep and eye on it.
  10. Take out and let slighty cool down before serving.

Enjoy !


 Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo

Vegan “Spanakopita” Tarte Soleil - The Vegan Eskimo