Vegan Spanakopita Triangles

Ingredients

• 1 package Phyllo Dough
• 1 lb Spinach
• 1 medium Onion
• 2 cloves Garlic
• 0.25 cup Fresh Dill
• 0.25 cup Fresh Mint
• 0.5 cup Olive Oil
• 0.5 cup Breadcrumbs
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Finely chop the 1 medium onion and mince the 2 cloves garlic. Place a 12-inch skillet over medium heat and add 2 tablespoons of the 0.5 cup olive oil. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it looks soft and see-through. Add the minced garlic and cook for 1 minute more, until you can smell it, being careful not to let it burn.
3. 3Add the 1 lb of spinach to the skillet with the onion and garlic. Cook, stirring, for 3-5 minutes, until all the spinach has wilted down. Remove the skillet from the heat.
4. 4Finely chop the 0.25 cup fresh dill and the 0.25 cup fresh mint. Add the chopped dill, chopped mint, 0.5 cup breadcrumbs, 1 tablespoon lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the skillet with the spinach mixture. Stir everything together well to combine.
5. 5Carefully unroll the 1 package of phyllo dough. Keep a damp kitchen towel over the phyllo sheets you are not currently working with to prevent them from drying out. Lay one sheet of phyllo dough flat on your work surface. Brush the entire surface of this sheet with about 1 teaspoon of the remaining 0.5 cup olive oil.
6. 6Layer 3 more sheets of phyllo dough on top of the first, brushing each sheet with about 1 teaspoon of olive oil as you go. You should now have a stack of 4 oiled phyllo sheets. Cut this stack in half lengthwise to make two long rectangles.
7. 7Place about 2 tablespoons of the spinach mixture in a line along one of the short ends of a phyllo rectangle, leaving a small border. Fold the phyllo over the filling to create a triangle, then continue folding it up the length of the rectangle like a flag. Repeat with the remaining spinach mixture and phyllo dough rectangles, making sure to use all the phyllo and filling.
8. 8Arrange the finished triangles on a baking sheet. Brush the tops of the triangles with the remaining olive oil. Bake for 20-25 minutes, or until the triangles are golden brown and look crispy.

Related Guides