Vegan Spanakopita Triangles
These Vegan Spanakopita Triangles are a plant-based spin on a classic Greek appetizer that’s as crispy as it is delicious! Perfectly flaky phyllo pastry wraps around a savory filling made with fresh spinach, creamy tofu, aromatic garlic, and vibrant herbs like dill and parsley. A touch of lemon juice and nutritional yeast enhances the flavor profile, delivering a tangy, cheesy note without any dairy. Easy to prepare and baked to golden perfection, these triangles are ideal as a party appetizer, snack, or light meal. Serve them warm or at room temperature for an irresistible bite that’s packed with wholesome ingredients. With each crispy layer and rich, flavorful filling, this vegan recipe is a crowd-pleaser that brings Mediterranean magic right to your table!
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 4 cups Fresh spinach
- 14 ounces Firm tofu
- 1.5 tablespoons Vegetable oil
- 3 cloves Garlic
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Olive oil (for brushing)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook for 3-5 minutes, stirring occasionally, until wilted. Remove from heat and let cool slightly.
In a food processor, combine the tofu, fresh dill, fresh parsley, lemon juice, nutritional yeast, salt, and black pepper. Blend until smooth and creamy.
Transfer the tofu mixture to a large bowl. Chop the cooked spinach and stir it into the tofu mixture until well combined.
Unroll the phyllo pastry sheets and keep them covered with a damp kitchen towel to prevent drying out.
Lay one sheet of phyllo on a clean surface and lightly brush with olive oil. Place another sheet of phyllo on top and brush it with olive oil as well.
Using a sharp knife or pizza cutter, slice the stacked phyllo sheets into 3 strips lengthwise.
Place a tablespoon of the spinach-tofu filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle. Continue folding in a triangle pattern down the length of the strip until completely wrapped.
Repeat this process with the remaining phyllo sheets and filling.
Place the folded triangles on the prepared baking sheet and brush the tops with olive oil.
Bake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and crispy.
Allow to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 913 mg | 19% | |
*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.
