Dairy-Free Spanakopita Triangles

Ingredients

• 1 package Phyllo dough
• 30 ounce Frozen spinach
• 1 Onion
• 0.25 cup Fresh dill
• 0.25 cup Fresh mint
• 8 ounce Dairy-free feta
• 0.5 cup Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Thaw the 30 ounce frozen spinach completely. Once thawed, place the spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible until it feels dry. Finely chop the squeezed spinach.
3. 3Finely chop the 1 onion. Heat 2 tablespoons of the 0.5 cup olive oil in a 10-inch skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes.
4. 4In a large bowl, combine the chopped spinach, the cooked onion from the skillet, 0.25 cup fresh dill (chopped), 0.25 cup fresh mint (chopped), 8 ounce dairy-free feta (crumbled), 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything together until well combined.
5. 5Carefully unroll the 1 package phyllo dough. Keep the phyllo covered with a slightly damp towel to prevent it from drying out. Lay one sheet of phyllo dough flat. Brush the entire surface with a thin layer of olive oil from the remaining 0.5 cup olive oil. Place another sheet of phyllo directly on top and brush it with olive oil. Repeat this process until you have a stack of 4-5 layers of phyllo dough.
6. 6Cut the stack of layered phyllo dough lengthwise into long strips, about 1.5 inches wide. Place about 1 tablespoon of the spinach and feta mixture at the end of each strip, closest to you.
7. 7Fold the end of the strip with the filling diagonally over the filling to create a triangle. Continue folding the strip along its length, maintaining the triangular shape, until you reach the end of the strip. Press gently to seal.
8. 8Arrange the formed triangles on a baking sheet. Brush the tops of the triangles with more olive oil. Bake for 20-25 minutes, or until the phyllo is golden brown and crispy to the touch.

Substitutions

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