Dairy-Free Spanakopita Triangles

Ingredients

• about 850 g Frozen spinach
• 4 Scallions
• 1/4 cup Fresh dill
• 1/4 cup Fresh mint
• about 225 g Vegan feta cheese
• 1/4 cup Olive oil
• 1 package Phyllo dough
• 2 tablespoons Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Thaw spinach completely and squeeze out excess water. This is crucial for preventing soggy spanakopita.
3. 3In a large bowl, combine the thawed spinach, chopped scallions, dill, mint, vegan feta cheese, lemon juice, salt, and pepper. Mix well.
4. 4Brush a baking sheet with olive oil.
5. 5Unroll the phyllo dough and cover with a damp towel to prevent it from drying out.
6. 6Take one sheet of phyllo dough and brush it lightly with olive oil. Fold in half lengthwise, brush again with olive oil.
7. 7Place a spoonful of the spinach mixture at one end of the phyllo strip. Fold the corner over to create a triangle, continuing to fold the triangle along the strip until you reach the end.
8. 8Place the triangle on the prepared baking sheet. Repeat with remaining phyllo dough and spinach mixture.
9. 9Brush the tops of the triangles with olive oil.
10. 10Bake for 20-25 minutes, or until golden brown and crispy. Serve warm.

Substitutions

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