Spanakopita Triangles (Egg-Free)

Ingredients

• 20 ounces Frozen Spinach
• 14 ounces Firm Tofu
• 1/4 cup Olive Oil
• 1/2 cup Red Onion
• 2 tablespoons Fresh Dill
• 2 tablespoons Fresh Mint
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 package Phyllo Dough
• 1/2 cup Melted Vegan Butter

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Thaw spinach and squeeze out excess water.
3. 3Press tofu to remove excess water, then crumble into a bowl.
4. 4Heat olive oil in a skillet over medium heat. Sauté red onion until softened.
5. 5In a large bowl, combine spinach, crumbled tofu, sautéed red onion, dill, mint, lemon juice, salt, and pepper. Mix well.
6. 6Lay out one sheet of phyllo dough on a clean surface. Brush with melted vegan butter. Top with another sheet of phyllo dough and brush with vegan butter. Repeat until you have 6-8 layers.
7. 7Cut the phyllo stack into long strips, about 3 inches wide.
8. 8Place a spoonful of spinach filling at the end of each strip. Fold the phyllo dough over the filling to create a triangle. Continue folding the triangle along the strip until you reach the end.
9. 9Place triangles on a baking sheet lined with parchment paper. Brush the tops with melted vegan butter.
10. 10Bake for 30-35 minutes, until golden brown and crispy.

Substitutions

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