Vegan Spanakopita Triangles

Flaky, buttery phyllo layers wrapped around a savory mixture of spinach, crumbled tofu, herbs, and lemon – these Vegan Spanakopita Triangles are a modern twist on a traditional Greek favorite. You won’t miss the dairy, thanks to the magic of tofu and nutritional yeast creating a creamy, tangy “feta” alternative. Whether you’re hosting a dinner party, prepping snacks for the week, or just looking to try something new, these triangles are easy to assemble, beautiful to serve, and bursting with Mediterranean flavor. A satisfying vegan appetizer that pairs perfectly with a side of hummus or a fresh cucumber salad.

Full Recipe:

Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, finely chopped

• 4 cloves garlic, minced

• 6 cups fresh spinach, chopped

• 1 block (14 oz) firm tofu, pressed and crumbled

• 1/4 cup nutritional yeast

• 2 tablespoons lemon juice

• 1 teaspoon dried dill

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup fresh parsley, chopped

• 1 package vegan phyllo dough, thawed

• 1/4 cup vegan butter, melted

Directions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes, until softened.

3. Add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.

4. In a mixing bowl, combine crumbled tofu, nutritional yeast, lemon juice, dill, salt, pepper, and parsley.

5. Add the spinach mixture to the tofu mixture and stir until well combined.

6. Carefully unroll the phyllo dough and keep it covered with a damp cloth while working to prevent drying.

7. Lay out one sheet of phyllo and brush lightly with melted vegan butter. Place another sheet on top and brush again.

8. Cut the stacked phyllo sheets into 3 long strips. Add a spoonful of filling to the bottom of each strip.

9. Fold into triangles by lifting one corner over the filling to form a triangle, and continue folding like a flag until you reach the end.

10. Place the triangles on the prepared baking sheet and brush the tops with more melted vegan butter.

11. Bake for 20-25 minutes, or until golden brown and crispy.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 12 triangles

Vegan Spanakopita Triangles: A Deliciously Savory Greek-Inspired Treat

Vegan Spanakopita Triangles, a plant-based variation of the beloved Greek dish, are crispy, flaky, and filled with a rich blend of spinach, tofu, and fragrant herbs. This recipe is not only perfect for those following a vegan lifestyle, but it’s also a great way to introduce non-vegans to the wonders of dairy-free cooking. With its golden layers of phyllo dough, savory tofu “feta” filling, and hints of lemon and dill, these little triangles are ideal for snacking, appetizers, or even a light main course.

The Roots of Spanakopita

Spanakopita is a traditional Greek pastry that’s long been enjoyed as part of Mediterranean cuisine. Typically made with spinach and feta cheese wrapped in phyllo dough, it’s beloved for its flaky texture and herby, savory filling. The dish is often served as a savory snack, appetizer, or side dish, but can also stand alone as a light meal.

However, for those who follow a vegan diet or have dairy sensitivities, the classic version of Spanakopita can be a bit of a challenge. That’s where this Vegan Spanakopita Triangles recipe steps in. By swapping out dairy-based feta with a plant-based tofu “feta,” you get the same rich flavor and creamy texture without sacrificing the authenticity of the dish.

Why Vegan Spanakopita Triangles Are a Game-Changer

Vegan Spanakopita Triangles take the traditional recipe to a whole new level, ensuring that even those who don’t follow a vegan lifestyle can enjoy this Greek delicacy. Whether you’re looking for a satisfying plant-based appetizer or a new way to enjoy a classic, these triangles are the perfect option.

One of the reasons why these triangles stand out is the use of tofu to create a dairy-free “feta.” Tofu is a versatile ingredient that mimics the texture of cheese when crumbled and seasoned correctly. When combined with nutritional yeast, it creates a tangy, cheesy flavor that’s nearly indistinguishable from the original feta cheese. It’s the perfect way to make the dish accessible to those with dietary restrictions without compromising on taste.

Phyllo dough, known for its delicate and crisp texture, is another crucial component of this recipe. While making phyllo dough from scratch can be time-consuming and labor-intensive, store-bought vegan phyllo dough is widely available and works just as well. This thin, flaky dough crisps up beautifully when baked, offering a satisfying crunch that contrasts perfectly with the savory, creamy filling inside.

Perfect for Any Occasion

Vegan Spanakopita Triangles are perfect for a variety of occasions, whether you’re hosting a party, preparing a potluck dish, or enjoying a casual meal at home. These savory pastries are easy to make in large batches, making them ideal for feeding a crowd. Their bite-sized nature means they’re easy to serve as appetizers or snacks, and they pair beautifully with other Mediterranean-inspired dishes, such as hummus, baba ganoush, or a Greek salad.

Additionally, these triangles are highly customizable. Feel free to get creative with the ingredients you include in the filling. You could add sautéed mushrooms for an earthy flavor, or even toss in some sun-dried tomatoes for a pop of tang. The fresh parsley and dill give the filling an aromatic flair, but other herbs, such as thyme or oregano, could easily be substituted based on your preference.

How to Make Vegan Spanakopita Triangles

The process of making Vegan Spanakopita Triangles is straightforward and simple, with minimal prep work required. The hardest part of the recipe is working with the phyllo dough, which requires careful handling to prevent it from drying out or tearing. Be sure to keep the dough covered with a damp cloth as you work with it to keep it moist and pliable.

Once your phyllo dough is prepped, you simply layer it with melted vegan butter (or olive oil if you prefer), cut it into strips, and then fill each strip with a generous spoonful of the spinach and tofu mixture. After folding the dough into neat little triangles, they’re ready to be baked to golden perfection.

Nutritional Benefits of Vegan Spanakopita Triangles

While spanakopita is typically made with cheese, using tofu as the filling provides a range of nutritional benefits. Tofu is a rich source of plant-based protein, making these triangles an excellent choice for vegans and vegetarians looking to increase their protein intake. Tofu is also high in calcium, iron, and magnesium, which are essential minerals for bone health, muscle function, and overall wellbeing.

The spinach in the filling offers a host of health benefits as well. High in vitamins A and C, iron, and fiber, spinach is a great way to boost your daily nutrient intake. Plus, it adds a fresh, leafy flavor that perfectly balances the richness of the tofu filling.

The phyllo dough, while flaky and delicious, is a bit lighter than traditional pastry crusts, making this dish a relatively lower-calorie option when compared to other cheesy pastries. When paired with a light salad or other vegetables, Vegan Spanakopita Triangles can be a nutritious, satisfying meal or snack.

Tips for Perfect Vegan Spanakopita Triangles

1. Press the Tofu: To ensure the tofu has the right texture for the filling, it’s important to press out as much liquid as possible before crumbling it. This will prevent the filling from becoming too watery and ensure it holds together well when baked.

2. Work Quickly with Phyllo Dough: Phyllo dough dries out quickly, so it’s important to keep the unused sheets covered with a damp towel as you work. This will prevent the dough from cracking or becoming brittle.

3. Use Vegan Butter or Olive Oil: While traditional spanakopita recipes call for butter, you can easily swap this out for vegan butter or olive oil. Both options will provide that crispy, golden finish you’re looking for.

4. Freeze for Later: Vegan Spanakopita Triangles freeze beautifully. If you make a large batch, freeze the unbaked triangles in an airtight container. When you’re ready to bake them, just place them on a baking sheet and bake from frozen, adding a few extra minutes to the cooking time.

Conclusion:

Vegan Spanakopita Triangles offer a delicious, dairy-free take on a Greek classic. With their crispy, golden phyllo crust and savory spinach and tofu filling, these triangles are perfect for serving at parties, family gatherings, or enjoying as a snack. Whether you’re a long-time vegan or simply looking to try something new, this recipe is sure to impress.

Not only do these vegan treats taste amazing, but they’re also a healthier alternative to traditional Spanakopita, providing a wealth of plant-based nutrients from tofu and spinach. Plus, they’re easy to make and perfect for meal prepping or freezing for later. So, next time you’re craving a savory snack with Mediterranean flair, give these Vegan Spanakopita Triangles a try they’re sure to become a favorite in your recipe rotation!