Dairy-Free Spanakopita Triangles

Ingredients

• about 450 g Frozen Spinach
• about 225 g Dairy-Free Feta Cheese
• 1 medium Onion
• 1/4 cup Fresh Dill
• 1/4 cup Fresh Mint
• 1/4 cup Olive Oil
• 1 package Phyllo Dough
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the about 450 g frozen spinach in a microwave-safe bowl. Microwave on high for 3-5 minutes, stirring once, until completely defrosted. Carefully transfer the thawed about 450 g spinach to a clean kitchen towel or a fine-mesh sieve and press firmly to squeeze out as much excess water as possible. Finely chop the squeezed about 450 g spinach into 0.635 cm pieces.
3. 3Place a 30.48 cm skillet over medium heat. Add the 1/4 cup olive oil to the skillet. Once the 1/4 cup olive oil is shimmering, add the 1 medium onion, chopped into 0.635 cm pieces. Cook, stirring occasionally, for 5-7 minutes, or until the 1 medium onion is softened and translucent.
4. 4In a large bowl, combine the chopped about 450 g spinach, the about 225 g dairy-free feta cheese (crumbled), the sautéed 1 medium onion and its oil from the skillet, the 1/4 cup fresh dill (chopped), the 1/4 cup fresh mint (chopped), the 1 tbsp lemon juice, the 1/2 tsp salt, and the 1/4 tsp black pepper. Mix all ingredients together with a spoon until well combined.
5. 5Carefully unroll the 1 package phyllo dough. Lay one sheet of phyllo dough flat on a clean, dry surface. Using a pastry brush, lightly brush the entire surface of this phyllo sheet with some of the remaining 1/4 cup olive oil. Place a second sheet of phyllo dough directly on top and brush it with olive oil. Place a third sheet of phyllo dough on top of the second and brush it with olive oil, creating a stack of three olive oil-brushed phyllo sheets.
6. 6Using a sharp knife or pizza cutter, cut the stack of three phyllo sheets lengthwise into 2.54 cm wide strips. Place about 1 tablespoon of the spinach and feta filling at one end of each strip, closest to you. Fold the corner of the strip diagonally over the filling to form a triangle. Continue folding the strip upwards, maintaining the triangle shape, until you reach the end of the strip. Lightly brush the outside of each formed triangle with the remaining 1/4 cup olive oil.
7. 7Arrange the filled phyllo triangles in a single layer on a baking sheet. Bake in the preheated oven at 190°C for 18-22 minutes, or until the phyllo dough is golden brown and crisp to the touch.

Substitutions

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