This Spanakopita-Inspired Lemony Chickpea Bowl layers creamy lemony chickpeas, spinach rice, and crispy feta phyllo in every bite.
Spanakopita-Inspired Lemony Chickpea Bowl: All the Flavors of Spanakopita, Reimagined
Spanakopita-Inspired Lemony Chickpea Bowl was inspired by my trip to Greece. While I was there, I took a cooking class where we learned how to make spanakopita, one of the country’s most iconic dishes. Ever since, I’ve wanted to create my own version for the blog, but instead of making a traditional pie, I came up with the idea of turning all those incredible flavors into a bowl. The lemony chickpeas, spinach rice, and creamy feta bring all the classic flavors together, but you absolutely have to include the crispy phyllo crunch to get that true spanakopita experience. Add a Greek tomato and cucumber salad or some pickled onions, and you’ll have one seriously delicious Greek-inspired meal.
Why You’ll Love This Recipe
Everything you love about spanakopita, reimagined. This bowl captures the classic flavors of spinach, feta, lemon, and crispy phyllo in a fresh new way.
Loaded with texture. Creamy chickpeas, fluffy spinach rice, and crispy baked phyllo make every bite a little different.
Perfect for meal prep. The rice and chickpeas can be made ahead, then topped with freshly baked phyllo when you’re ready to eat.
Fresh, bright flavors. Lemon, garlic, shallots, and oregano keep the bowl tasting light and vibrant.
A complete meal. With grains, chickpeas, greens, and plenty of flavor, this bowl is satisfying enough for lunch or dinner.
Ingredient Highlight: Phyllo Dough
Phyllo dough is what gives traditional spanakopita its signature crisp, flaky layers. Made from paper-thin sheets of dough, it bakes into an incredibly light and crunchy pastry with just a little oil or butter brushed between each layer. In this recipe, instead of wrapping a filling inside the phyllo, it’s baked separately with plant-based feta until golden and crisp, then broken into pieces and scattered over the bowl. It adds all the texture of classic spanakopita while keeping the recipe simple and fun to assemble.
Madly Delicious Must-Know Tips & Questions
- Don’t skip brushing between the phyllo layers. A light coating of oil or butter is what creates those crispy, flaky layers.
- Stir the yogurt into the chickpeas off the heat to keep the sauce smooth and creamy.
- Finish each bowl with fresh lemon juice if you like a brighter, more citrusy flavor.
Can I make this ahead of time?
Yes. The rice and chickpeas can be prepared a few days ahead. Bake the phyllo fresh or store it separately so it stays crisp and re-crisp in the oven if necessary.
Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much moisture as possible before stirring it into the rice.
Can I make it gluten-free?
Yes. Simply omit the phyllo or top the bowl with toasted nuts or roasted chickpeas for added crunch.
Let’s Dish: Did You Know?
Spanakopita has been a staple of Greek cuisine for centuries, though savory pies filled with greens date back even further throughout the Eastern Mediterranean. The name comes from the Greek words spanaki (spinach) and pita (pie). While the filling is often made with spinach, herbs, and feta wrapped in flaky phyllo, recipes vary from region to region and even from family to family. Today, spanakopita is enjoyed everywhere from neighborhood bakeries to home kitchens across Greece and has become one of the country’s most recognizable dishes.
Looking for a fresh way to enjoy the flavors of spanakopita? Then try my Spanakopita-Inspired Lemony Chickpea Bowl!
It’s packed with bright Greek-inspired flavors, plenty of texture, and comes together as a fun twist on a classic. If you make it, tag me on Instagram @madly__delicious with #MadlyDelicious so I can see your creation!
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Spanakopita-Inspired Lemony Chickpea Bowl
Ingredients
Spinach Rice
- 1 cup long-grain or basmati rice
- 2 cups vegetable broth or water
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- 3 generous handfuls baby spinach
- Zest of 1 lemon
Creamy Lemony Chickpeas
- 1 tbsp olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ tsp oregano (Greek oregano if you have it)
- ¼ tsp salt, adjust as needed
- ¼ tsp pepper, adjust as needed
- ½ cup vegetable broth
- ½ cup plain, unsweetened plant-based yogurt
- 2-3 tbsp fresh lemon juice (about 1-2 lemons)
Feta Phyllo Crunch
- 4 sheets phyllo dough, cut in half widthwise
- Olive oil or melted plant-based butter, for brushing the phyllo
- ¼-⅓ crumbled plant-based feta
- Flaky sea salt and Greek oregano, for topping
Optional Additions to the Bowl
- Pickled onions
- Chopped dill
- Greek tomato and cucumber salad
- Plant-based tzatziki
Instructions
- Cook the Spinach Rice: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the 2 minced garlic cloves and cook for about 30 seconds until fragrant. Stir in the 1 cup long-grain or basmati rice and cook for 1 minute, stirring frequently. Add the 2 cups vegetable broth or water and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook according to your rice package directions until tender. Once cooked, stir in the 3 generous handfuls baby spinach until wilted, then mix in the zest of 1 lemon. Cover to keep warm.
- Bake the Feta Phyllo Crunch: Preheat the oven to 400°F (204°C). Cut the 4 sheets of phyllo in half widthwise. Lay one half-sheet on a work surface and brush lightly with olive oil or melted plant-based butter. Repeat, stacking all 4 half-sheets and brushing lightly between each layer. Sprinkle the crumbled plant-based feta evenly over the top, then repeat with the remaining 4 half-sheets, again brushing lightly between each layer. Transfer to a baking sheet and lightly sprinkle the top with Greek oregano, flaky sea salt, and a little more crumbled feta. Bake for 8–14 minutes, until golden and crisp. Let cool slightly, then break into large crunchy pieces.
- Cook the Creamy Lemony Chickpeas: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the 2 minced garlic cloves and cook for 30 seconds. Add the chickpeas, ½ tsp oregano, ¼ tsp salt, ¼ tsp black pepper, and ½ cup vegetable broth. Simmer for about 5 minutes. Remove the skillet from the heat, then stir in the ½ cup plant-based yogurt and 2–3 tbsp fresh lemon juice until creamy. Adjust seasoning as needed.Tip: Remove the skillet from the heat before stirring in the yogurt. Adding it over direct heat can cause it to split and create a grainy texture.
- Assemble the Bowls: Divide the spinach rice among three bowls. Spoon the creamy lemony chickpeas into the bowl, then top with the crispy feta phyllo pieces. Finish with any optional toppings like pickled onions, chopped dill, Greek tomato and cucumber salad, or plant-based tzatziki.