VEGAN SPANAKOPITA TRIANGLES
I made this up and it's fantastic! Very time-consuming, but well worth the effort. (When I say here to bathe the spinach, I mean fill your sink with cold water and shake the spinach in there for a while to get the sand off the leaves.)
Provided by tendollarwine
Categories Soy/Tofu
Time 2h10m
Yield 12-15 triangles
Number Of Ingredients 11
Steps:
- Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
- Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
- Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
- Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
- On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
- Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
- Repeat this with the sheet of phyllo dough until all of the mixture is used up.
- Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
- If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.
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Surngi Herath
[email protected]This recipe is a waste of time and ingredients. The spanakopita triangles were bland and tasteless.
Salimul Hoque
[email protected]I followed the recipe exactly, but the spanakopita triangles didn't turn out right. I'm not sure what went wrong.
Nathan Potgieter
[email protected]The spanakopita triangles were good, but not as good as I had hoped.
Vijay Dinesh
[email protected]I had trouble finding filo dough, but once I did, the spanakopita triangles were easy to make and turned out great.
Shernalyn Julhaji
[email protected]The spanakopita triangles were a bit too oily for my taste, but otherwise they were delicious.
Joe Mates
[email protected]These spanakopita triangles are a delicious and healthy way to enjoy spinach.
shahin tailars
[email protected]I highly recommend this recipe to anyone who loves spanakopita or is looking for a new vegan appetizer.
Mutary Fusheeni
[email protected]These spanakopita triangles are so easy to make, even a beginner cook can do it.
Waleed Essam
[email protected]I love that this recipe is vegan, so I can enjoy spanakopita without the guilt.
Dipak Chaulagain
[email protected]These spanakopita triangles are the perfect finger food for a party or potluck.
Kanchon Rishi
[email protected]I love how versatile this recipe is. I've tried it with different types of greens and cheeses, and it always turns out great.
sanu Kc
[email protected]This is my new favorite vegan appetizer! The spanakopita triangles are so easy to make and they're always a hit with my friends.
Ali Asghar Mallah
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The spanakopita triangles are crispy on the outside and gooey on the inside, with the perfect balance of flavors.
Little Princes
[email protected]These spanakopita triangles were a hit at my last party! Everyone loved them, even the meat-eaters.