Try this vegan spanakopita triangles recipe at home
Spanakopita, a traditional Greek dish known for its flaky pastry and spinach filling, gets a vegan makeover in this tutorial. Originally made with feta cheese and sometimes eggs, our version excludes all animal products without compromising on taste. This dish is perfect for anyone looking to enjoy a classic with a plant-based twist. So, let's get cooking!
Gather the following ingredients
To make these savory vegan spanakopita triangles, you will need one pound of fresh spinach (washed and chopped), one large onion (finely chopped), two cloves of garlic (minced), one cup of vegan feta cheese (crumbled), half a cup of fresh dill (chopped), one-fourth cup of olive oil plus extra for brushing, salt and pepper to taste, and one package of phyllo dough (thawed).
Prepare the spinach filling
In a large pan over medium heat, saute the onion in olive oil until translucent. Add the garlic and cook for another minute until fragrant. Incorporate the chopped spinach into the pan, cooking until it wilts down significantly. This process should take about five to seven minutes. Once done, transfer the mixture to a colander to drain any excess liquid.
Mix filling ingredients
Transfer the well-drained spinach mixture into a large bowl. Introduce the crumbled vegan feta and the dill, finely chopped, to the bowl. Season with a judicious amount of salt and freshly ground pepper, tailored to your preferred taste profile. Mix everything together diligently until the vegan feta cheese and dill are evenly integrated throughout the spinach, ensuring a homogeneous filling for your spanakopita triangles.
Prepare phyllo dough
Carefully lay out your thawed phyllo dough on a clean surface and cover it with a damp cloth to prevent drying out. Take one sheet at a time, brush it lightly with olive oil then place another sheet on top; repeat this step once more so you have three layers. Cut these layered sheets into strips about three inches wide.
Assemble and bake
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spoon one tablespoon of filling onto the end of a phyllo strip, leaving a border for sealing. Fold in triangles, corner to corner, ensuring each fold encloses the filling. Place on a parchment-lined baking sheet. Brush the tops with olive oil. Bake for 25-30 minutes until they turn golden brown.
