Dairy-Free Spanakopita Triangles with Phyllo Dough

Ingredients

• 1 box Phyllo dough
• 1 block Tofu (firm)
• 10 oz Spinach
• 1 medium Onion
• 0.25 cup Fresh dill
• 0.25 cup Fresh parsley
• 2 tbsp Lemon juice
• 0.5 cup Olive oil
• 0.5 tsp Salt
• 0.25 tsp Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place the 1 block of firm tofu in a bowl. Use your hands or a fork to press out excess water, then crumble the tofu into small pieces.
3. 3Finely chop the 1 medium onion. Place the chopped onion in a large skillet with 1 tablespoon of the 0.5 cup olive oil over medium heat. Cook for 5-7 minutes, or until the onion is soft and translucent. Add the 10 oz of spinach to the skillet and cook, stirring occasionally, for 3-5 minutes, or until the spinach is completely wilted. Drain any excess water from the skillet.
4. 4Add the crumbled tofu to the skillet with the onion and spinach mixture. Stir in the 0.25 cup fresh dill, 0.25 cup fresh parsley, 2 tablespoons lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Mix everything together well until combined.
5. 5Carefully unroll the 1 box of phyllo dough. Lay one sheet of phyllo dough flat on your work surface. Lightly brush the entire surface of the phyllo sheet with some of the 0.5 cup olive oil. Place another sheet of phyllo dough on top and brush it with olive oil. Repeat this process one more time so you have a stack of 3 oiled phyllo sheets.
6. 6Cut the stack of 3 phyllo sheets lengthwise into 3 equal strips. Spoon about 1 tablespoon of the tofu and spinach filling onto the end of one strip, leaving a small border. Fold the phyllo strip over the filling to create a triangle shape, continuing to fold it like a flag until you reach the end of the strip. Repeat with the remaining phyllo strips and filling.
7. 7Arrange the phyllo triangles on a baking sheet. Brush the tops and sides of each triangle with more olive oil. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the phyllo is golden brown and crisp.

Substitutions

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