Dairy-Free Spanakopita Triangles
Savory dairy-free Spanakopita triangles filled with spinach, herbs, and a creamy cashew-based filling, baked to golden perfection.
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
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 375°F (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.
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