Vegan Spanakopita Triangles
Flaky phyllo triangles filled with a flavorful mixture of spinach, herbs, and a creamy vegan feta alternative. Perfect as a light lunch or appetizer.
Ingredients
- 1 package Phyllo Dough
- about 570 g Frozen Spinach
- about 225 g Vegan Feta Cheese
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Mint
- 1/2 cup Olive Oil
- 2 tablespoons Lemon Juice
- 2 cloves Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
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.
- 3In a large bowl, combine spinach, vegan feta, dill, mint, lemon juice, minced garlic, salt, and pepper.
- 4Brush a sheet of phyllo dough with olive oil. Layer with another sheet, brushing with oil again. Repeat with 2 more sheets.
- 5Cut the phyllo stack lengthwise into strips.
- 6Place a spoonful of the spinach mixture at the end of each strip and fold the phyllo into a triangle, continuing to fold until the end of the strip.
- 7Brush the triangles with olive oil and bake for 25-30 minutes, or until golden brown.
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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