Spanikopita Triangles

Name: Spanikopita Triangles
Ingredients: 3 tablespoon olive oil; 1 medium white onion, finely diced; 3/4 teaspoon dried dill; 1-2 cloves garlic, minced; one 14-ounce package extra-firm tofu, pressed and drained; 3 tablespoon nutritional yeast; 2 tablespoon lemon juice; salt and pepper, to taste; 2 cup fresh spinach, stemmed, washed, and coarsely chopped; large batch of vegan phyllo dough, thawed (about 1 pound/20 sheets); 1/2 cup vegan butter, melted

Carolyn Scott-Hamilton|May 16, 2012 2:05 pm EST

4 (1 ratings)

Print

Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. These really give their originals a run for their money! Click here to see more about Healthy, International Cooking at Home.

Servings

36

Ingredients

3 tablespoon olive oil
1 medium white onion, finely diced
3/4 teaspoon dried dill
1-2 cloves garlic, minced
one 14-ounce package extra-firm tofu, pressed and drained
3 tablespoon nutritional yeast
2 tablespoon lemon juice
salt and pepper, to taste
2 cup fresh spinach, stemmed, washed, and coarsely chopped
large batch of vegan phyllo dough, thawed (about 1 pound/20 sheets)
1/2 cup vegan butter, melted

Directions

Sauté the onion and garlic over medium heat in olive oil. Add in dill and take off heat.
Mash tofu, lemon juice, nutritional yeast, salt, and pepper to taste, together with a fork until lumpy and mix in garlic/onion mixture as well as steamed spinach.
Unroll properly thawed phyllo, handle with care. With a sharp knife, cut phyllo into sheets into 3-by-11-inch strips and cover them up with wax paper, and a slightly damp dishtowel on top to keep moist. Make sure they don’t get too wet or too dry. Take a sheet of phyllo and lay it in a lightly oiled 9-by-13 pan or cookie sheet. Brush it lightly all over with butter. Add another layer, brushing it as well. Add in and spread about 1 tablespoon of the filling to one end of the strip, being careful to leave about an inch from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter. Repeat with remaining phyllo and filling. Refrigerate for half an hour, covering layers of triangles with wax paper to prevent sticking.
Preheat the oven to about 375 degrees. You may want to cover the ones you finish as you roll so that they do not dry out while you’re still assembling. Bake for about 20-30 minutes, until golden brown.