Vegan Spanakopita Triangles

Ingredients

• 1 package Phyllo Dough
• 1/2 cup Olive Oil
• 1 lb Spinach
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Fresh Dill
• 1/4 cup Fresh Mint
• 8 oz Vegan Feta Cheese
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Thaw the 1 package Phyllo Dough at room temperature for 2-3 hours before you begin. Preheat your oven to 375°F (190°C). Finely chop the 1 medium Onion and the 2 cloves Garlic. Finely chop the 1/4 cup Fresh Dill and the 1/4 cup Fresh Mint.
2. 2In a large skillet, heat 2 tablespoons of the 1/2 cup Olive Oil over medium heat. Add the chopped 1 medium Onion and the 2 cloves Garlic and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the 1 lb Spinach and cook for 3-5 minutes, stirring, until it has completely wilted and reduced in volume. Transfer the spinach mixture to a fine-mesh sieve and press firmly with the back of a spoon to drain any excess liquid.
3. 3In a medium bowl, combine the drained spinach mixture, the finely chopped 1/4 cup Fresh Dill, the finely chopped 1/4 cup Fresh Mint, the crumbled 8 oz Vegan Feta Cheese, 1 tbsp Lemon Juice, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Mix thoroughly until all ingredients are evenly distributed.
4. 4Place one sheet of the thawed 1 package Phyllo Dough on a clean, dry surface. Lightly brush the entire surface with some of the remaining 1/2 cup Olive Oil. Carefully lay a second sheet of phyllo dough directly on top, aligning the edges, and brush it with olive oil. Repeat this process with a third sheet of phyllo dough, brushing it with olive oil, to create a three-layer stack.
5. 5Using a sharp knife or pizza cutter, cut the three-layer phyllo stack lengthwise into strips approximately 2 inches (5 cm) wide. Place about 1 tablespoon of the spinach filling mixture at one end of each phyllo strip.
6. 6Take the corner of the strip with the filling and fold it diagonally over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the strip.
7. 7Arrange the folded triangles on an ungreased baking sheet. Lightly brush the tops of all the triangles with the remaining 1/2 cup Olive Oil. Bake for 25-30 minutes in the preheated 375°F (190°C) oven, until the phyllo is golden brown and crispy.

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