Vegan Spanakopita Triangles with Phyllo Dough

Ingredients

• 1 package Phyllo Dough
• 1 lb Fresh Spinach
• 14 oz Firm Tofu
• 1/4 cup Fresh Dill
• 1/4 cup Fresh Mint
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 1/2 cup Olive Oil
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Squeeze excess water from the tofu. Crumble the tofu into a bowl.
3. 3Steam or lightly sauté the spinach until wilted. Squeeze out excess water and chop finely.
4. 4In a large bowl, combine the crumbled tofu, chopped spinach, dill, mint, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well.
5. 5Lay out one sheet of phyllo dough. Brush with olive oil. Top with another sheet of phyllo dough and brush with olive oil. Repeat until you have 4-5 layers of phyllo dough.
6. 6Cut the phyllo stack into strips. Place a spoonful of the spinach mixture at the end of each strip. Fold the phyllo dough over the filling to create a triangle. Continue folding until you reach the end of the strip.
7. 7Brush the triangles with olive oil and bake for 25-30 minutes, or until golden brown and crispy.

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