Dairy-Free Spanakopita Triangles

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a large bowl, combine the about 450 g of thawed and squeezed dry frozen spinach, the about 225 g of dairy-free feta cheese, the 1/2 cup of chopped scallions, the 1/4 cup of chopped fresh dill, the 1/4 cup of chopped fresh mint, the 1/4 cup of olive oil, the 2 tbsp of lemon juice, the 1/2 tsp of salt, and the 1/4 tsp of black pepper. Mix everything together until well combined.
3. 3Carefully unroll the package of phyllo dough. Lay 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 a second sheet of phyllo dough directly on top of the first. Brush this second sheet with more melted dairy-free butter. Repeat this process until you have a stack of 4 buttered phyllo sheets.
4. 4Using a sharp knife or a pizza cutter, cut the stack of 4 phyllo sheets lengthwise into long strips, each about 5.08 cm wide.
5. 5Place about one tablespoon of the spinach and feta mixture at the end of each phyllo strip. Try to keep the filling contained to one end of the strip.
6. 6Take the corner of the phyllo strip and fold it over the filling to create a small triangle. Continue folding the strip back and forth along its length, maintaining the triangular shape, until you have used the entire strip and formed a triangle. Repeat steps 3 through 6 with the remaining phyllo dough and spinach mixture.
7. 7Arrange the formed phyllo triangles in a single layer on a baking sheet. Brush the tops of the triangles generously with the remaining melted dairy-free butter.
8. 8Bake for 25-30 minutes, or until the phyllo triangles are puffed up and a deep golden brown color.

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