Dairy-Free Spanakopita Triangles

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 570 g of thawed and squeezed dry spinach with the about 225 g of dairy-free feta cheese. Add the 4 stalks of chopped scallions, 1/4 cup of chopped fresh dill, 2 tablespoons of chopped fresh mint, and 2 cloves of minced garlic. Pour in the 1/4 cup of olive oil and 1 tablespoon of lemon juice. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix everything together thoroughly until well combined.
3. 3Carefully unroll the 1 package (about 450 g) of phyllo dough. Place one sheet of phyllo dough flat on your work surface. Brush the entire surface of this sheet with some of the 1/2 cup of melted dairy-free butter. Place another sheet of phyllo dough directly on top of the buttered sheet. Brush this second sheet with more melted dairy-free butter. Repeat this layering and buttering process until you have used approximately 6 sheets of phyllo dough stacked together.
4. 4Using a knife or pizza cutter, cut the stack of phyllo dough into long strips, each about 5.08 cm wide.
5. 5Place about 1 tablespoon of the spinach and feta mixture at one end of a phyllo strip. Fold the corner of the strip diagonally over the filling to create a triangle. Continue folding the strip along its length, maintaining the triangle shape with each fold, until you reach the end of the strip.
6. 6Repeat step 6 for all the phyllo strips and filling. Once all triangles are formed, brush the top of each triangle with more of the melted dairy-free butter.
7. 7Arrange the prepared phyllo triangles in a single layer on a baking sheet that has been lined with parchment paper.
8. 8Bake in the preheated oven at 190°C for 20-25 minutes. The triangles are done when they are golden brown and appear crisp.
9. 9Remove the baking sheet from the oven and let the spanakopita triangles cool slightly on the baking sheet for a few minutes before serving.

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