Dairy-Free Spanakopita Triangles

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

1. 1Preheat your oven to 375°F (190°C). Unroll the 1 package of Phyllo Dough and keep it covered with a damp cloth to prevent it from drying out while you prepare the filling.
2. 2In a large bowl, gently squeeze any excess water from the 14 oz of Firm Tofu, then crumble it into the bowl. Add the 10 oz of Fresh Spinach, 2 tbsp of Nutritional Yeast, 1/4 cup of Fresh Dill (chopped), 1/4 cup of Fresh Mint (chopped), 2 cloves of Garlic (minced), 1 tbsp of Lemon Juice, 1/2 tsp of Salt, and 1/4 tsp of Black Pepper to the bowl. Mix all ingredients thoroughly until well combined.
3. 3Lay one sheet of the Phyllo Dough flat on a clean, dry surface. Using a pastry brush, lightly brush the entire surface of the phyllo sheet with some of the 1/2 cup of Olive Oil. Carefully place a second sheet of phyllo dough directly on top of the first, aligning the edges, and brush it with olive oil; repeat this process with a third sheet of phyllo dough, brushing it with olive oil as well, creating a stack of three oiled phyllo sheets.
4. 4Using a sharp knife or pizza cutter, cut the stacked phyllo sheets lengthwise into strips approximately 2 inches wide. Place about 1 tablespoon of the spinach and tofu mixture at one end of a phyllo strip. Fold the corner of the strip over the filling to form a triangle, then continue folding the triangle over itself, maintaining the triangle shape, until you reach the end of the strip.
5. 5Place the finished triangles seam-side down on a baking sheet. Lightly brush the tops of all the assembled triangles with the remaining 1/2 cup of Olive Oil.
6. 6Bake the triangles in the preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and crispy.
7. 7Carefully remove the baking sheet from the oven and let the Dairy-Free Spanakopita Triangles cool slightly for 5-10 minutes on the baking sheet before serving. This allows them to firm up and prevents burns from the hot filling.

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