Dairy-Free Spanakopita Triangles
Crispy, flaky, and filled with spinach and herbs, these dairy-free Spanakopita triangles are a delicious and surprisingly easy Mediterranean snack. The secret is using phyllo dough and a creamy tofu-based filling.
Ingredients
- 1 package Phyllo Dough
- 10 oz Fresh Spinach
- 14 oz Firm Tofu
- 2 tbsp Nutritional Yeast
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Mint
- 2 cloves Garlic
- 1 tbsp Lemon Juice
- 1/2 cup Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Thaw phyllo dough according to package directions.
- 3Squeeze excess water from the tofu, crumble into a bowl.
- 4Add spinach, nutritional yeast, dill, mint, garlic, lemon juice, salt, and pepper to the tofu. Mix well.
- 5Brush a sheet of phyllo dough with olive oil. Layer with another sheet and brush with oil. Repeat with a third sheet.
- 6Cut the phyllo stack into strips approximately 2 inches wide.
- 7Place a spoonful of the spinach mixture at the end of each strip and fold into triangles.
- 8Brush the triangles with olive oil and bake for 15-20 minutes, or until golden brown.
- 9Let cool slightly before serving.
Substitutions
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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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