Ingredients:

For the Filling:

  • 10 oz (about 300g) fresh spinach, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup nutritional yeast (for a cheesy flavor)
  • 1/4 cup pine nuts or chopped walnuts (optional)
  • Salt and pepper to taste

For Assembly:

  • 1 package of phyllo dough (make sure it’s vegan, as some contain dairy)
  • Olive oil or non-dairy melted butter for brushing

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large skillet, sauté the chopped onion in a bit of olive oil or vegetable broth over medium heat until it becomes translucent, about 3-5 minutes.
  3. Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
  4. Add the chopped spinach to the skillet and cook until it wilts and releases its liquid, about 5-7 minutes. Remove the skillet from heat and let the mixture cool.
  5. In a mixing bowl, combine the cooled spinach mixture, chopped parsley, chopped dill, nutritional yeast, and pine nuts (if using). Season with salt and pepper to taste. Mix well.
  6. Take one sheet of phyllo dough at a time, and cut it into strips, approximately 3 inches wide. Brush a strip with olive oil or melted non-dairy butter.
  7. Place a spoonful of the spinach mixture at one end of the strip, then fold it into a triangle, continuing to fold until you reach the end of the strip. Repeat with the remaining strips and filling.
  8. Place the assembled triangles on the prepared baking sheet, seam-side down.
  9. Brush the tops of the triangles with a little more olive oil or melted non-dairy butter.
  10. Bake in the preheated oven for about 20-25 minutes or until the triangles are golden brown and crisp.
  11. Remove from the oven and let them cool slightly before serving.

Enjoy your vegan Greek Spanakopita triangles!

This recipe can make about 12-16 triangles, depending on the size of your phyllo sheets and how you cut them.

Introduction:

Embark on a culinary journey with our Vegan World’s Best Greek Spanakopita Triangles, a delectable twist on the classic spinach pie that’s perfect for any occasion. These savory triangles boast layers of flaky phyllo pastry embracing a filling of vibrant spinach, aromatic herbs, and plant-based goodness. Let’s delve into the intricacies of this mouthwatering recipe, where tradition meets innovation for a taste that transcends boundaries.

Ingredients:

For the Filling:

  • 1 pound fresh spinach, finely chopped
  • 1 cup cooked and squeezed dry spinach (for enhanced texture)
  • 1 cup firm tofu, crumbled
  • 1 cup dairy-free feta cheese, crumbled
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper to taste

For the Phyllo Pastry:

  • 1 package vegan phyllo dough, thawed according to package instructions
  • 1 cup melted vegan butter or olive oil for brushing

Step-by-Step Instructions:

  1. Prepare the Filling:
    • In a large skillet, sauté diced onions and minced garlic in olive oil until translucent. Add finely chopped fresh spinach and cook until wilted. Allow excess moisture to evaporate.
    • Combine the cooked spinach with crumbled firm tofu, dairy-free feta, nutritional yeast, dried oregano, dried dill, salt, and pepper. Mix well to create a flavorful and well-textured filling.
  2. Handle the Phyllo Dough:
    • Carefully unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Work with one sheet at a time, brushing each with melted vegan butter or olive oil.
  3. Assemble the Triangles:
    • Place a spoonful of the spinach filling at the bottom of a phyllo sheet. Fold the bottom right corner of the sheet over the filling to form a triangle. Continue folding in a triangular shape until you reach the end of the sheet. Repeat for the remaining filling and phyllo sheets.
  4. Bake to Perfection:
    • Preheat the oven to 375°F (190°C). Place the assembled triangles on a baking sheet lined with parchment paper. Brush the tops with additional melted vegan butter or olive oil.
    • Bake for 20-25 minutes or until the triangles are golden brown and crisp.
  5. Serve and Enjoy:
    • Allow the Vegan Greek Spanakopita Triangles to cool for a few minutes before serving. These triangles can be enjoyed warm or at room temperature.

Nutritional Information (Per Serving):

Note: Nutrition values are approximate and may vary based on specific ingredients and serving sizes.

  • Calories: ~180 kcal
  • Total Fat: ~12g
    • Saturated Fat: ~4g
  • Cholesterol: 0mg
  • Sodium: ~350mg
  • Total Carbohydrates: ~15g
    • Dietary Fiber: ~2g
    • Sugar: ~1g
  • Protein: ~6g

Nutritional values based on a 2,000 calorie diet.

Useful Information:

  • These Vegan Greek Spanakopita Triangles can be prepared in advance and frozen. Simply reheat in the oven for a quick and delicious appetizer.
  • Experiment with different herbs and spices to tailor the flavor to your preference.
  • Pair these triangles with a side of vegan tzatziki sauce for an authentic Greek experience.

Conclusion:

Our Vegan World’s Best Greek Spanakopita Triangles are a celebration of flavor, embodying the richness of Greek cuisine while remaining entirely plant-based. From the flaky layers of phyllo pastry to the savory spinach and tofu filling, each bite is a testament to the creativity and versatility of vegan cooking. Share these delightful triangles with family and friends, and revel in the joy of savoring cruelty-free, delectable goodness.