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Hortopita or Spanakopita without Cheese?

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dpappas87

dpappas87

Active member
I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!
 
dpappas87 said:
I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!
Click to expand...
My yia yia did not put cheese in her spanikopita and it was still very good.
 
Yes! I’ve made dairy-free spanakopita for a relative with the same issue, and it was surprisingly delicious, still packed with flavor. The key is to balance salt, fat, and brightness. I use a generous splash of good-quality olive oil in the filling, along with sautéed onions or leeks to add depth. For saltiness, I’ve had luck with chopped olives or capers (sparingly). Lemon zest and a bit of juice brighten everything up beautifully.

Fresh herbs are a must, lots of dill, mint, and parsley really carry the flavor. I’ve also tried adding finely ground walnuts for richness, and it worked well.

You can use the same phyllo technique, just brush with olive oil as usual. It comes out crisp and golden, and honestly, no one missed the cheese.

Definitely worth trying—it keeps the spirit of the dish while being friendly to everyone’s stomach. Let us know how it turns out!
 
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