Dairy-Free & Egg-Free Spanakopita Triangles

Ingredients

• 1 lb Spinach
• 8 oz Dairy-Free Feta Cheese
• 4 stalks Scallions
• 1/4 cup Fresh Dill
• 2 tbsp Lemon Juice
• 1/2 cup Olive Oil
• 1 package Phyllo Dough
• 1/4 cup Dairy-Free Butter

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the 1 lb of spinach in a large skillet over medium-high heat. Cook, stirring occasionally, for about 5 minutes, or until the spinach is completely wilted. Transfer the wilted spinach to a fine-mesh sieve and press down firmly with the back of a spoon to remove as much excess water as possible. Let it cool slightly.
3. 3In a medium bowl, combine the cooled, drained 1 lb of spinach with the 8 oz of dairy-free feta cheese, the 4 stalks of chopped scallions, the 1/4 cup of fresh dill, and the 2 tbsp of lemon juice. Mix everything together until well combined.
4. 4Unroll the package of phyllo dough. Place one sheet of phyllo dough flat on your work surface. Lightly brush the entire surface of the phyllo sheet with some of the 1/4 cup of olive oil. Place another sheet of phyllo dough directly on top of the first and brush it with olive oil. Repeat this process one more time so you have a stack of 3 phyllo sheets, each brushed with olive oil.
5. 5Cut the stack of 3 phyllo sheets lengthwise into strips that are about 2 inches wide. Place a heaping teaspoon of the spinach and feta mixture at one end of each phyllo strip. Fold the corner of the phyllo strip over the filling to create a triangle shape, then continue folding the strip back and forth, like folding a flag, until you reach the end of the strip. Repeat this process with the remaining phyllo strips and spinach mixture.
6. 6Arrange the filled phyllo triangles on a baking sheet. Melt the 1/4 cup of dairy-free butter in a small bowl. Brush the tops and sides of each triangle generously with the melted dairy-free butter.
7. 7Bake the triangles in the preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and crisp.

Substitutions

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