Dairy-Free Tiropita
Indulge in the irresistible flakiness of Dairy-Free Tiropita, a plant-based twist on the traditional Greek pastry! This recipe swaps the classic cheese filling for a creamy, savory blend of almond-based cream cheese, firm tofu, and a hint of nutritional yeast, perfectly seasoned with fresh parsley, oregano, and garlic. Wrapped in layers of golden, crispy, dairy-free phyllo dough, these delectable hand-held triangles are baked to perfection for a satisfying, crunchy bite. Perfect as an appetizer or a snack, these vegan tiropita are not only dairy-free but also packed with rich, authentic Mediterranean flavors. Ready in under an hour, they’re a crowd-pleasing dish that will have everyone coming back for more!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough (dairy-free)
- 0.5 cup Olive oil
- 1 cup Almond-based cream cheese (unsweetened)
- 8 ounces Firm tofu
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cloves Garlic (minced)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
Drain the firm tofu and press it to remove excess moisture. Crumble the tofu into a medium bowl.
In a blender or food processor, combine the crumbled tofu, almond-based cream cheese, nutritional yeast, lemon juice, garlic, oregano, parsley, salt, and black pepper. Blend until smooth, scraping down the sides as needed. This will serve as the dairy-free cheese filling.
Lay a sheet of phyllo dough on a clean, dry surface and lightly brush it with olive oil. Add another sheet on top and brush it with olive oil as well. Repeat until you have a stack of six layers.
Cut the layered phyllo stack into long strips about 3 inches wide. Place a teaspoon of the filling at the bottom of each strip.
Fold the bottom corner of the strip up over the filling to form a triangle. Continue folding the strip over itself, maintaining the triangle shape, until you reach the end. Repeat with the remaining phyllo and filling.
Place the tiropita triangles on the prepared baking dish and brush the tops with additional olive oil.
Bake for 25-30 minutes or until golden brown and crispy. Remove from the oven and let cool for a few minutes before serving.
Serve warm and enjoy your homemade dairy-free tiropita!
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 3.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
