Spanakopita Triangles (Egg-Free)
Classic Greek spinach pie made without eggs, using a tofu-based filling for binding and richness. A flavorful and savory lunch option.
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Ingredients
- about 570 g Frozen Spinach
- about 400 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Thaw spinach and squeeze out excess water.
- 3Press tofu to remove excess water, then crumble into a bowl.
- 4Heat olive oil in a skillet over medium heat. Sauté red onion until softened.
- 5In a large bowl, combine spinach, crumbled tofu, sautéed red onion, dill, mint, lemon juice, salt, and pepper. Mix well.
- 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.
- 7Cut the phyllo stack into long strips, about 7.5 cm wide.
- 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.
- 9Place triangles on a baking sheet lined with parchment paper. Brush the tops with melted vegan butter.
- 10Bake for 30-35 minutes, until golden brown and crispy.
Substitutions
Egg → Firm Tofu
Firm tofu provides a similar binding effect in the filling.
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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