Dairy-Free Spanakopita Triangles with Phyllo Dough

Instructions

1. 1Preheat your oven to 190°C.
2. 2Thaw the about 450 g frozen spinach completely. Once thawed, squeeze out as much excess water as possible. Set the squeezed spinach aside.
3. 3Heat the 1/4 cup olive oil in a 25.4 cm skillet over medium heat. Add the 1 medium onion, cut into small dice, and cook until it looks soft and see-through, about 5 minutes. Add the 2 cloves garlic, minced, and cook for 1 more minute until you can smell it strongly.
4. 4In a large bowl, combine the cooked onion and garlic mixture, the squeezed about 450 g spinach, the 1/4 cup fresh dill (chopped), the 2 tbsp fresh mint (chopped), the about 225 g vegan feta cheese, the 2 large eggs, the 1/2 tsp salt, and the 1/4 tsp black pepper. Mix everything together thoroughly until well combined.
5. 5Carefully unroll the box of phyllo dough. Keep the stack of phyllo sheets covered with a slightly damp kitchen towel to stop them from drying out while you work.
6. 6Lightly brush a baking sheet with olive oil. Take one sheet of phyllo dough and lay it flat on the baking sheet. Brush this sheet all over with olive oil. Place two more sheets of phyllo dough on top of the first, brushing each one with olive oil as you go, so you have a stack of three oiled sheets.
7. 7Place about 1 tablespoon of the spinach mixture at one corner of the stacked phyllo dough. Fold the corner over the filling to create a triangle. Continue folding this triangle shape along the strip of phyllo dough, like folding a flag, until you reach the end of the dough strip. Repeat this process with the remaining phyllo dough and spinach mixture to make more triangles.
8. 8Brush the tops of all the spanakopita triangles with olive oil. Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and looks crispy. Serve warm.

Substitutions

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