Dairy-Free Spanakopita Triangles
Individual savory phyllo pastry triangles filled with spinach, herbs, and a creamy dairy-free feta alternative.
Ingredients
- about 570 g Frozen spinach, thawed and squeezed dry
- 1/2 Red onion, chopped
- 1/4 cup Fresh dill, chopped
- 1/4 cup Fresh mint, chopped
- about 225 g Vegan feta cheese
- 1/4 cup Olive oil
- 1 box Phyllo dough
- 1/4 cup Olive oil, for brushing
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large bowl, combine spinach, onion, dill, mint, vegan feta, olive oil, salt, and pepper.
- 3Lay one sheet of phyllo dough on a flat surface. Brush with olive oil.
- 4Layer another sheet of phyllo on top and brush with olive oil. Repeat with a third sheet.
- 5Cut the phyllo stack into long strips about 5.08 cm wide.
- 6Place a spoonful of spinach filling at one end of each strip. Fold the corner over to form a triangle. Continue folding the triangle down the length of the strip.
- 7Place triangles on a baking sheet lined with parchment paper. Brush with olive oil.
- 8Bake for 20-25 minutes, or until golden brown and crispy.
Substitutions
Dairy-based feta cheese → Vegan feta cheese(avoids Dairy)
Provides salty, tangy flavor and crumbly texture without dairy.
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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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