spanokopita pies

Picnic Pies! Spanakopita -Vegan & Gluten Free

Picnic Pies! Spanakopita- Vegan & Gluten Free

Summer time! 😀 Well, the UK has amazingly been getting a whole load of sunshine! 😀 Woohoo! 😀 Lazy days out, barbecues and picnics are what’s on the agenda! 😀 Look at this delicious picnic plate from the weekend – full of delicious tortilla chips, sprouted seeds, salad, houmous and olives. YUM!picnic plate

Today I’m sharing these tasty little pies! They are an ideal transportable food, so whether you’re packing a lunch, a car journey or a picnic (as we are now)! these are well worth making! I’ve taken the classic Greek Spanakopita (spinach & feta pastry) and made it into a dairy free, vegan and gluten free hand held snack of deliciousness! 😀

The pastry is made from oats with a bit of coconut flour added, but feel free to use your own favourite pastry mix (or even a shop bought one- especially if you’re after the traditional puff pastry effect)! It’s the delicious filling which makes these – soft creamy cashew cheese with a mix of spinach, onions and spice… delicious! These keep for a few days in the fridge so you can make them in advance and just eat one every time you open the fridge pack them when you need them! 😛

Picnic Pies - Spanakopita (vegan & Free-From)

  • Servings: 9 pies
  • Difficulty: medium
  • Print

  • Oil of choice (I use coconut oil)
  • 1 medium onion thinly sliced
  • 1/4 teaspoon Cajun spice
  • Salt & Pepper to taste (I use Pink Himalayan salt)
  • Pinch of nutmeg
  • 2 large handfuls washed spinach
  • ————————–
  • 150g oats (gluten free if required)
  • 50g coconut flour
  • 200ml boiling water
  • —————–
  • 50g cashews
  • 50ml boiling water
  • salt
  • 1 tablespoon nutritional yeast
  • ——————
  • milk or water to seal the pies
  • *sesame seeds to top the pies (optional)


  1. Spinach filling: Heat (melt) the oil and fry the onion until translucent. Add the spice, salt, pepper and nutmeg. Mix and cook through until the onions are just starting to brown. Add the spinach and allow to wilt. Mix with the onions. Turn off heat and allow to cool.
  2. Pastry: Mix the oats with the coconut flour (and a pinch of salt if you wish), then add the boiling water and stir with a spoon until combined. When the dough is cool enough to handle, form into a ball and allow to rest.
  3. Cheese Filling: If your food processor can handle boiling water, put the cashews in a food processor then pour the boiling water over them. Blitz until you have a smooth puree. If your machine doesn’t do boiling water, soak the cashews first in a bowl, then transfer to a food processor or blender. Add salt and nutritional yeast and combine well.
  4. Assembling: Pinch off pieces of pastry and flatten between your hands (or roll with a rolling pin if you are so inclined)! Cut circles in pairs with a biscuit cutter (or a clean glass if you don’t have cutters).
  5. Put a spoonful of spinach filling on one circle, then spread a spoonful of cheese on the other half. Lightly brush (or use your fingers) the edge of the spinach circle with milk or water (this will be your glue). Place the cheese circle on top of the spinach to create a little parcel. Using a fork, press the edges of your pie together until they are completely sealed (and you have a neat fluted edge).
  6. Carefully move the pies to a lined (or greased) baking sheet, brush the tops with milk (or egg if you use it) and sprinkle with sesame seeds if you wish. Bake at Gas Mark 4 (350f / 180c) for 25-35 minutes until lightly browned. Allow to cool a bit on the tray.
  7. Enjoy!

Serve & Store

  • Munch as they are! or add your favourite sauce.
  • Take on your picnic and eat with salad, houmous & olives.
  • Serve hot with a grain and some vegetables.
  • Store refrigerated for 3-5 days.

This slideshow requires JavaScript.

Sharing these with Deborah over at the Plant Based Potluck Party 🙂


  • Loretta 10th August 2016 at 23:36

    What a delicious spanakopita gluten free version. Love all the grains in there. Yes, I see that you are experiencing some great weather. When I was there in early July visiting my family, it was so cold, I asked for 2 blankets each night. I thought that was unusual for July 🙂

    • Life Diet Health 17th August 2016 at 10:16

      Ooo you came over again! Yes it was unusually cold but it’s been much much hotter since! This spanakopita is certainly delicious thank you… maybe I should make some more for my travels 🙂

      • Loretta 17th August 2016 at 12:12

        Yes, I’ve been visiting your site for a while, then I went away for a bit, so had been away from the blogging world for a bit, now I’m back. 🙂

        • Life Diet Health 17th August 2016 at 14:26

          🙂 That threw me! I was talking about the UK 😛 I know you do visit the UK every so often! 🙂 Glad you’re back to blogging again now… I’m just about managing to stick to once a week posts and do try and visit everyone else as much as I can! 🙂

  • Deborah Smikle-Davis (@debsmikdav1) 19th August 2016 at 04:00

    Who can resist such a delectable dish! I could eat these every day! The creative blend of vegan and gluten free ingredients is quite intriguing in this recipe. I am so glad you shared your healthy, yummy Picnic Pies -Spanakopita recipe with us at the Plant-Based Potluck Party. I’m pinning and sharing.

    • Life Diet Health 19th August 2016 at 07:50

      Awww thanks Deborah ☺. They are one of my favourite combos I think and the oat pastry just makes them perfect! I hope you get around to trying them one day! ?


We love to hear your views and ideas! We reply to all comments personally! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Verified by MonsterInsights