Dairy-Free Spanakopita Breakfast Triangles
A dairy-free twist on the classic Greek spinach pie, perfect for a savory breakfast. These triangles are made with phyllo dough, spinach, herbs, and a creamy dairy-free filling.
Ingredients
- 1 package Phyllo Dough
- about 450 g Frozen Spinach
- about 225 g Dairy-Free Cream Cheese
- 4 stalks Scallions
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Mint
- 1/2 cup Olive Oil
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Thaw and squeeze excess water from spinach.
- 3In a bowl, combine spinach, dairy-free cream cheese, scallions, dill, mint, lemon juice, salt, and pepper.
- 4Brush a sheet of phyllo dough with olive oil. Layer with 2 more sheets of phyllo dough, brushing each with olive oil.
- 5Cut the layered phyllo into strips about 7.62 cm wide.
- 6Place a spoonful of the spinach mixture at the end of each strip, then fold the strip over to form a triangle. Continue folding like a flag.
- 7Place the triangles on a baking sheet lined with parchment paper.
- 8Brush the tops of the triangles with olive oil.
- 9Bake for 30-35 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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