Vegan Spanakopita Triangles with Tofu Feta

Ingredients

• 1 package Phyllo Dough
• about 450 g Spinach
• 1 block (14 oz) Tofu
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Dill
• 1/2 cup Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Ensure the 1 package of Phyllo Dough is thawed and ready to unroll.
2. 2Place the about 450 g of Spinach in a clean kitchen towel or colander and squeeze out as much excess water as possible. On a cutting board, chop the squeezed about 450 g of Spinach into 0.635 cm pieces.
3. 3In a medium-sized bowl, crumble the 1 block (about 400 g) of Tofu into small pieces, about 0.635 cm in size. On a cutting board, chop the 1 medium Onion into 0.3175 cm pieces and mince the 2 cloves Garlic into 0.1588 cm pieces.
4. 4Add the chopped 1 medium Onion, minced 2 cloves Garlic, 2 tbsp Lemon Juice, and 2 tbsp Dill to the crumbled 1 block (about 400 g) of Tofu. Stir thoroughly with a spoon until well combined, then add the chopped about 450 g of Spinach and mix well until evenly distributed.
5. 5Unroll the thawed 1 package of Phyllo Dough. Lay one sheet flat on a clean, dry surface and lightly brush its entire surface with some of the 1/2 cup Olive Oil. Fold the phyllo sheet in half lengthwise to create a long strip, then brush the top of this folded strip with more of the 1/2 cup Olive Oil.
6. 6Place 1 tablespoon of the spinach and tofu mixture at one end of the phyllo strip. Fold the corner of the phyllo strip over the filling to form a triangle shape, then continue folding the strip like an accordion, maintaining the triangle shape, until you reach the end of the strip. Brush the top of the finished triangle with a little more of the 1/2 cup Olive Oil. Repeat this process with the remaining sheets from the 1 package of Phyllo Dough and the rest of the spinach and tofu mixture until all the filling is used.
7. 7Arrange all the assembled vegan spanakopita triangles in a single layer on a large baking sheet. Bake the triangles in the preheated oven at 190°C for 20-25 minutes, or until the phyllo is golden brown and crispy to the touch.

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