Egg less Spanakopita (Greek Spinach Pie)

Eggless Spanakopita

Spanakopita is a type of spinach pie made with filo/phyllo pastry, spinach, and feta cheese. Crispy phyllo pastry with melt in mouth spinach filling is one of the best Greek dishes I have tasted. Being a vegetarian in a foreign country can be a tough thing but you also get to try vegetarian dishes from different cultures. I had some wonderful Greek friends who modified their dishes for my no egg diet and this is one of them.

Phyllo Pastry

This is a very simple dish with very few ingredients. Fresh spinach leaves, fresh paneer, and Feta cheese mixed with basic spices like salt and pepper make a wonderful melt in mouth filling. Try to make fresh paneer for the filling and you will not even realize the absence of egg in the filling. Curdle the milk and strain it using a muslin cloth. Hang it for an hour or  till all the water is drained out and you have fresh crumbly paneer ready. You can also use ricotta cheese. Feta cheese by itself is very salty so be careful with salt in the filling.

Spanakopita Filling

Make sure the oven is preheated and keep checking the pastry. Don’t let it get too brown or it will taste bitter. Traditionally it is brushed with butter but olive oil works just fine too. Spankopita can be eaten warm or cold.

Egg Less Spanakopita


Makes 12 pieces

  • 2 cups spinach washed and finely chopped
  • ½ cup feta cheese crumbled
  • ¼ cup ricotta cheese or fresh paneer
  • 1 onion finely chopped
  • 3-4 cloves garlic finely chopped
  • 8 phyllo pastry sheets
  • 1 green chilli
  • ¼ tsp black pepper powder
  • Salt to taste
  • Olive oil/butter to brush (appx 3-4 tbsp)


Feta cheese is very salty. Always taste the filling and add the salt in the end when using feta cheese in any dish.

Defrost or thaw the phyllo sheets. Preheat the oven to 180 degrees celsius. Heat 1 tbsp oil in a pan. Add chopped garlic and sauté. Add chopped green chillies and onions and cook for 1-2 mins. Add chopped spinach and mix well. Cook for 2-3 minutes or until the spinach is wilted. Remove from heat and transfer to a mixing bowl. Add the crumbled feta cheese, crumbled ricotta/paneer, and pepper powder. Mix well and check for seasoning. Add salt now if required.

Take an 8 inch baking dish. Brush olive oil or butter at the base and layer a phyllo sheet to cover the pan. Brush some oil/butter on this sheet and layer one more sheet. Repeat this for two more sheets. Now add the spinach mixture and spread evenly. Cover the spinach filling with a phyllo sheet and brush oil/butter. Add 3 more sheets in the same pattern. Brush the top sheet with oil/butter again and put the baking dish in the preheated oven for 20-25 mins. The top should be golden and filling should be warm. Let the dish cool down for 5-10 minutes before cutting to make pieces.

Cut in squares and serve.

Eggless Chocolate and Vanilla Cupcakes

Eggless Chocolate and Vanilla Cupcakes

Merry Christmas! It is eggless chocolate and vanilla cupcakes for the Christmas. It’s a rainy Christmas in Singapore and with all the neighbors gone, our floor is even gloomier so I just needed something to cheer me up. What better than baking a cake! I like to bake cakes more than eating them. The smell of a freshly baked cake just lifts up the spirits and makes me happy. Baking or rather eggless baking has always been very satisfying for me. As kids, we never had any cakes for birthdays or any occasion for that matter. It was not a Marwadi thing or rather not a middle class thing to afford. But being the odd one out always, I have been trying to bake since my school days. From pressure cooker cake disasters to decent cakes in convection oven, I have tried lot of baking at home. Now that I have a wonderful oven in my kitchen, I experiment even more.

I don’t know what it is with eggs and baking. The more things I want to bake the more I need to research on how to bake an eggless version of it. Once you try these cupcakes you will agree that eggs don’t matter really. For me the most important lessons of baking are Follow the recipe point to point; PREHEAT the oven – however excited you are to put your cake in; ALWAYS use the best quality and exact measurement of Ingredients.

I have made chocolate and vanilla flavors as few members in my family prefer vanilla flavor to chocolate. Really! If you wish to make all chocolate cupcakes, just double the quantity of cocoa powder and mix it in the whole batter or if you wish to bake only vanilla cupcakes, leave out the cocoa completely and double the quantity of vanilla essence.

One thing to keep in mind while baking them is that every oven has a different baking time. Best would be to bake the cupcakes for 15 minutes and check them once and then continue baking as required. These mini cupcakes go well with tea, or as a dessert after a meal or just eat them when you like. You can choose to ice them or just eat them warm.

Eggless Chocolate and Vanilla Cupcakes


Makes 40 mini cupcakes or 25 normal cupcakes

  • 1 ½ cup plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cocoa powder
  • ½ cup hot water
  • 1 cup granulated sugar
  • ½ cup oil (preferably rice bran)
  • ½ cup curd (Indian curd)
  • ½ tbsp. vanilla essence


Mix flour, baking powder, and baking soda in a bowl and pass this mix through a sieve once or twice so that the soda gets mixed with the flour.

Combine hot water and sugar and beat them on medium speed till the sugar is almost mixed in water and you see very small grains. Add the curd and oil and blend on high speed for 2-3 minutes. Add half of flour mix and blend on low speed. Add rest of the flour mix and blend on low speed till the flour is mixed into the liquid ingredients and there are no lumps. Make sure to scrape the edges in between. 2-3 minutes should be enough to mix the dry and liquid ingredients well.

Divide this batter into two portions. Add vanilla essence to one portion and cocoa powder to another one. If you find the batter with cocoa too stiff, add one table spoon hot water at this time.

Preheat the oven to 180 degrees. Grease a cup cake mould or put cupcake liners in a cupcake mould. Spoon the vanilla mixture in half the liners and cocoa mixture in half. Fill only 3/4th of the liners. Tap the mould lightly on a flat surface. This is to get rid of any air bubbles in the spooned batter. Bake at 180 degrees for 20 minutes or till a skewer comes out clean when you put it in the cupcake.

For a variation you can also spoon alternate layers of chocolate and vanilla.

Once the cakes are baked, cool them completely and decorate with the icing of your choice.


I have used Betty Crocker’s Dark Chocolate icing and Cooked Flour frosting from

In India, you can get the ready butter cream icing from Pillsbury. It is easily available at supermarkets like FoodWorld and Spencers. You can also try whipped cream or Nutella  Icing. Happy baking!!