Dairy-Free Spanakopita Triangles

Ingredients

• 1 package (10 oz) Frozen spinach, thawed and squeezed dry
• 4 oz Vegan feta cheese
• 1/2 cup Scallions, thinly sliced
• 1/4 cup Fresh dill, chopped
• 1/4 cup Olive oil
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Vegan butter, melted
• 12 sheets Phyllo dough

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a medium bowl, combine the 1 package (10 oz) thawed and squeezed dry frozen spinach, 4 oz vegan feta cheese, 1/2 cup thinly sliced scallions, 1/4 cup chopped fresh dill, 1/4 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together until well combined.
3. 3Lay one sheet of phyllo dough flat on your work surface. Brush it evenly with some of the 1/4 cup melted vegan butter. Place another sheet of phyllo dough on top and brush it with more melted vegan butter. Repeat this process two more times, so you have a stack of four buttered phyllo sheets.
4. 4Carefully cut the stack of phyllo dough lengthwise into strips that are about 2 inches wide.
5. 5Place about one tablespoon of the spinach mixture at one end of a phyllo strip. Fold the corner of the phyllo over the filling to create a triangle shape. Continue folding the triangle down the length of the strip, maintaining the triangle shape, until you reach the end of the strip.
6. 6Repeat steps 4 and 5 with the remaining phyllo dough sheets and spinach filling until all the filling is used.
7. 7Arrange the filled phyllo triangles on a baking sheet lined with parchment paper. Brush the tops of the triangles with the remaining melted vegan butter.
8. 8Bake for 20-25 minutes, or until the triangles are golden brown and the phyllo is crispy. Serve warm.

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