Dairy-Free Spanakopita Triangles
Flaky phyllo triangles filled with a savory mixture of spinach, herbs, and dairy-free feta, perfect for a Greek-inspired snack.
Ingredients
- about 450 g Frozen spinach, thawed and squeezed dry
- about 225 g Dairy-free feta cheese
- 4 Scallions, finely chopped
- 1/4 cup Fresh dill, chopped
- 2 tbsp Fresh mint, chopped
- 1/2 cup Olive oil
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 package Phyllo dough
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large bowl, combine spinach, dairy-free feta, scallions, dill, mint, olive oil, lemon juice, salt, and pepper. Mix well.
- 3Lay out one sheet of phyllo dough and brush with olive oil. Top with another sheet and brush with oil. Repeat until you have 4 layers.
- 4Cut the phyllo stack into long strips, about 5.08 cm wide.
- 5Place a spoonful of the spinach mixture at the end of each strip and fold the strip diagonally to create a triangle shape.
- 6Continue folding the triangle along the strip until you reach the end.
- 7Brush the tops of the triangles with olive oil.
- 8Bake for 20-25 minutes, or until golden brown.
- 9Let cool slightly before serving.
Substitutions
Feta Cheese → Dairy-free Feta Cheese (made from coconut or almond)
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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