23 Vegan Phyllo Pastry Recipes (Savory & Sweet)

This showstopping golden phyllo bundt is filled with fennel-spiced TVP, mushrooms, walnuts, sage, and cranberries. An impressive centerpiece that’s simpler than it looks. Perfect for holiday entertaining.

Alissa has nailed the classic Greek spinach and feta pie in fully vegan form. Her version uses a creamy cashew cheese to replace the feta and eggs, giving the filling that rich, silky texture you want. Layered between sheets of flaky phyllo, it's really hard to believe this is dairy-free.

This is the kind of recipe that belongs in your regular weeknight rotation. Tender onion-coated potatoes are layered between sheets of golden phyllo pastry for a simple, satisfying pie that the whole family will love. The crispy exterior and comforting filling are a match made in heaven.

Anja brings us something a little unexpected and completely irresistible: a börek filled with fragrant, tangy sauerkraut. This Balkan-inspired recipe is made with layers of thin phyllo dough and a simple fermented cabbage filling that is far more delicious than it might sound. The recipe also includes instructions for homemade phyllo if you want to go all in.

This is a stunning phyllo pie is made with just ten ingredients but packs maximum flavor. Chunks of sweet roasted butternut squash, whole chestnuts, wilted spinach, and vegan feta are wrapped in crispy phyllo — the feta melts as it bakes, creating a ready-made creamy sauce. A genuine showstopper for fall and winter entertaining.

Anthea from Rainbow Nourishments makes a tofu ricotta filling with kale, tahini, nutritional yeast and herbs, then rolls it all up in crispy phyllo sheets and slices into golden scrolls. They taste indulgent but are packed with protein, and they work as a starter, a lunchbox filler or a casual dinner.

Gibanica is one of the most iconic dishes in Serbian cuisine — a savory cheese pie traditionally made with layers of phyllo, feta, eggs, and dairy. Our vegan version swaps in crumbled tofu, nutritional yeast, lemon juice, and aquafaba to recreate that same creamy, salty filling, all wrapped in crispy golden phyllo. Perfect for breakfast, lunch, or dinner, and just as good cold the next day.

Gaz's phyllo samosas are a brilliant shortcut on the classic — a spiced tofu and pea filling loaded with garam masala, ginger, chilli, and fresh cilantro, all wrapped in crispy layers of phyllo and sprinkled with black onion seeds before baking. Golden, fragrant, and totally addictive. Serve with your favorite chutney.

Amy's gorgeous swirls are filled with a vibrant homemade sunflower seed pesto, spinach, and vegan feta, then rolled and sliced into golden rounds. They're naturally vegan, nut-free, and totally party-ready. Make them ahead — they're equally delicious warm or at room temperature.

This burek-style spinach pie is packed with wilted silverbeet and a homemade tofu ricotta that's creamy, salty and full of protein. The filling is layered into crispy, golden phyllo and works equally well served hot for dinner or cold straight from the fridge. A versatile, nutrient-dense pie that's perfect for any meal of the day.

Our classic vegan baklava uses layers of golden phyllo pastry, with a generous walnut filling, and a simple sugar syrup to finish it off. My mother’s baklava recipe is really easy to make using only 5 ingredients. You'll make it once and then keep coming back to it for years to come.

Bundevara is a traditional pastry from the Vojvodina region of Serbia — grated pumpkin, sugar, and cinnamon rolled inside thin sheets of phyllo and baked until golden. It's lighter than a strudel, barely sweet, and deeply comforting. The name literally means "pumpkin" in Serbian, and this recipe from Vera and Mike honors the original beautifully.

This Middle Eastern crinkled phyllo pie is one of the most visually beautiful things you can do with a package of phyllo. Talia's version comes together with just a couple of simple swaps — use vegan butter and plant-based thickened cream (or coconut cream) to make it fully plant-based. The phyllo sheets are scrunched like an accordion across a baking tray, baked until shatteringly golden, then drenched in a cardamom-scented custard and a fragrant rosewater syrup. Finish with pistachios and rose petals for something truly magical.

Anthea's pear filo tart is the definition of effortless elegance. Layers of filo are spread with homemade spiced pear jam and almond meal, then topped with fresh pear slices and drizzled with maple syrup before the edges are roughly folded in. No special equipment, no fuss, and it looks like something from a patisserie window.

These crispy little triangle parcels are filled with toasted pecans, dark chocolate, maple syrup, and cinnamon, and rolled in cinnamon sugar before baking. Minimal ingredients, but a satisfying result. They make a lovely holiday treat or an any-occasion dessert when you want something a little special without a lot of effort.

This is one of those recipes that will surprise you completely. Meera's vegan portokalopita uses torn, dried phyllo sheets — baked into the batter rather than layered — combined with vegan yogurt, fresh orange juice, and zest, then soaked in an orange syrup. The result is dense and pudding-like, intensely citrusy and utterly unlike anything you'd expect from phyllo.

Our vegan take on the beloved Balkan apple burek — sweet, spiced apple filling wrapped in paper-thin phyllo and baked until golden and flaky. Burek is the kind of pastry that takes you straight back to a grandmother's kitchen, and this vegan version does full justice to the original. It's great both warm or cold.

Ania's baklava cigars are a neat hand-held twist on the classic. Rolled into elegant cigar shapes with a filling of almonds, walnuts, lemon and orange zest, and cinnamon bound with maple syrup, they're brushed with olive oil instead of butter and soaked in an orange juice and maple syrup. Crispy, sticky, refined-sugar-free, and absolutely delicious alongside a strong coffee.

Galaktoboureko is the Greek dessert of dreams — crispy phyllo parcels filled with a creamy semolina custard, drenched in a fragrant lemon syrup. Teti has developed a fully vegan version using almond milk and margarine in place of dairy milk and butter, and the result is extraordinary. She notes that most tasters preferred this vegan custard to the original.

Inspired by the classic Viennese strudel, this recipe wraps sweet, juicy cherries and creamy vegan cream cheese in layers of delicate phyllo pastry for a dessert that is elegant, comforting, and surprisingly simple to make.

Ciarra has created these flaky golden phyllo triangles filled with a sweet-tart raspberry and cream cheese filling. They're simple, bright, and beautiful, and work just as well for a weekend brunch as they do for dessert. She finishes them with a drizzle of sweet glaze. They're best served warm.

This recipe, hosted on Vegkit, was developed by us here at Heartful Table! A coiled spiral of phyllo filled with a fragrant almond, pistachio, and lemon paste, this Moroccan m'hanncha (meaning "the snake") is one of the most visually striking pastries you can make. It looks extraordinary but is easier to assemble than you'd think. Perfect with a coffee or as an afternoon treat.

Naomi's chocolate baklava layers crispy phyllo with hazelnuts and dark chocolate, then finishes with a cinnamon and espresso-infused syrup that takes it somewhere altogether more sophisticated than the original. The recipe calls for butter — simply swap it for vegan butter to make it fully plant-based — and you'll have one of the most indulgent phyllo desserts imaginable.

Perfectly tender Okonomiyaki that is loaded with shredded cabbage, marinated sesame jackfruit, and green onions. A flavorful and hearty meal!