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:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
- 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.
- 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.
- 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.
- 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.
- Place the assembled triangles on the prepared baking sheet, seam-side down.
- Brush the tops of the triangles with a little more olive oil or melted non-dairy butter.
- Bake in the preheated oven for about 20-25 minutes or until the triangles are golden brown and crisp.
- 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.
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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:
- 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.
- 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.
- 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.
- 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.
- 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.