Spanakopita Triangles

These light and scrumptious little bites are the perfect “fancy” app for any dinner party or get together. They can be prepped ahead of time and baked right before being served. Filled with tofu, spinach and seasonings they are super easy to make and only take a bit of time to fold up and bake! Be sure to look for a vegan phyllo dough and thaw and bake according to directions on the package. My brand called for 350 degrees F so that’s what I did for approx 25 min until they were golden brown . This recipe made approx 30 triangles!

ingredients

1 package vegan phyllo dough thawed according to the box.

1 package extra firm vacum sealed tofu drained and broken into small pieces

4 Tbl nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tsp salt (taste the mixture and add more if you like!)

1/2 tsp black pepper

5 Tbl Olive Oil

1 package frozen thawed spinach pressed to remove extra water

4-5 Tbl fresh squeezed lemon juice

1/4 cup vegan butter melted for brushing phyllo

sesame seeds to sprinkle on top

Place all filling ingredients into a food processor and blend until smooth paste. Lay a single sheet of phyllo onto a clean cutting board and brush with melted butter. Lay a second sheet of phyllo on top and brush with butter and then use a pizza cutter or sharp knife to cut 3 strips out of the phyllo and place a tablespoon of the mixture at the top of each strip. Begin to fold each strip down into triangle shapes as show in the photos until they are complete and use a bit more butter to seal them if needed before placing on a sheet of parchment on a baking sheet. Once you’ve filled the parchment with triangles, brush them all with a layer of butter and sprinkle with sesame seeds (I used black sesame). Bake 350 for 20-25min or until crispy and golden brown. Remove from the oven and serve warm.