Ingredients:
For the Filling:
- 10 oz (about 300g) fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1/4 cup pine nuts or chopped walnuts (optional)
- Salt and pepper to taste
For Assembly:
- 1 package of phyllo dough (make sure it’s vegan, as some contain dairy)
- Olive oil or non-dairy melted butter for brushing
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, sauté the chopped onion in a bit of olive oil or vegetable broth over medium heat until it becomes translucent, about 3-5 minutes.
- Add the minced garlic and continue to cook for another 1-2 minutes until fragrant.
- Add the chopped spinach to the skillet and cook until it wilts and releases its liquid, about 5-7 minutes. Remove the skillet from heat and let the mixture cool.
- In a mixing bowl, combine the cooled spinach mixture, chopped parsley, chopped dill, nutritional yeast, and pine nuts (if using). Season with salt and pepper to taste. Mix well.
- Take one sheet of phyllo dough at a time, and cut it into strips, approximately 3 inches wide. Brush a strip with olive oil or melted non-dairy butter.
- Place a spoonful of the spinach mixture at one end of the strip, then fold it into a triangle, continuing to fold until you reach the end of the strip. Repeat with the remaining strips and filling.
- Place the assembled triangles on the prepared baking sheet, seam-side down.
- Brush the tops of the triangles with a little more olive oil or melted non-dairy butter.
- Bake in the preheated oven for about 20-25 minutes or until the triangles are golden brown and crisp.
- Remove from the oven and let them cool slightly before serving.
Enjoy your vegan Greek Spanakopita triangles!
This recipe can make about 12-16 triangles, depending on the size of your phyllo sheets and how you cut them.
