Dairy-Free Spanakopita Triangles

Name: Dairy-Free Spanakopita Triangles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb Frozen Spinach; 1 cup Cashews (raw, soaked); 2 tbsp Nutritional Yeast; 1 tbsp Lemon Juice; 0.5 tsp Garlic Powder; 1 tbsp Dried Dill; 0.5 tsp Salt; 0.25 tsp Black Pepper; 1 package Gluten-Free Phyllo Dough; 0.5 cup Olive Oil

Savory dairy-free Spanakopita triangles filled with spinach, herbs, and a creamy cashew-based filling, baked to golden perfection.

55m4 servings

Contains nutsContains wheatDAIRY-free

400 cal|12g protein|40g carbs|22g fat|4g fiber

Ingredients

about 450 g Frozen Spinach
1 cup Cashews (raw, soaked)
2 tbsp Nutritional Yeast
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
1 tbsp Dried Dill
0.5 tsp Salt
0.25 tsp Black Pepper
1 package Gluten-Free Phyllo Dough
0.5 cup Olive Oil

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

Instructions

1Prepare filling: Thaw spinach and squeeze out excess water. Blend soaked cashews, nutritional yeast, lemon juice, garlic powder, dill, salt, and pepper until smooth.
2Combine filling: Mix the cashew cream with the squeezed spinach.
3Assemble triangles: Brush a sheet of phyllo dough with olive oil. Layer with another sheet, brushing with oil in between. Cut into strips. Place a spoonful of filling at the end of each strip. Fold into triangles.
4Bake: Brush triangles with olive oil. Bake at 190°C for 20-25 minutes, or until golden brown.

Substitutions

Feta Cheese → Cashew Cream(avoids Dairy)

Butter → Olive Oil(avoids Dairy)

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.