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Close up of a triangle of spanakopita cut in half resting on top of another spanakopita triangle.
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Vegan Spanakopita Triangles

These vegan spanakopita triangles are filled with spinach and vegan feta (made from tofu). They are a mouth-watering dairy free and eggless appetizer that’s even non-vegan approved!
Course Appetizer
Cuisine Greek-inspired, Mediterranean-inspired, Vegan
Keyword Dairy free spanakopita, Vegan spanakopita recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 16 Triangles
Calories 189kcal

Equipment

Ingredients

  • 16 sheets phyllo pastry
  • 300 grams spinach , chopped and frozen
  • 350 grams tofu (firm or extra firm)
  • cup green onion , minced
  • 2 cloves garlic , minced
  • ¼ cup nutritional yeast
  • ½ cup ground almonds (almond flour)
  • 3 tablespoons olive oil
  • ¼ cup lemon juice (juice of about 1 medium lemon)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dry oregano
  • ½ cup vegan butter (or margarine/ more olive oil)

Instructions

  • Take phyllo sheets out of the freezer and allow to thaw on the countertop while preparing the filling.
    16 sheets phyllo pastry

Prepare Filling

  • Place frozen spinach into a microwave safe bowl and thaw (use a defrost or lower heat setting). Once spinach is completely thawed, place into a mesh strainer and press firmly with a fork to release all excess water possible. Add to a medium-sized mixing bowl.
    300 grams spinach
  • Crumble tofu into very small pieces and add to the mixing bowl,
    350 grams tofu
  • Add minced green onion, minced garlic, nutritional yeast, ground almonds, olive oil, lemon juice, salt, black pepper and dry oregano.
    ⅓ cup green onion, 2 cloves garlic, ¼ cup nutritional yeast, ½ cup ground almonds, 3 tablespoons olive oil, ¼ cup lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dry oregano
  • Melt the vegan butter or margarine and prep the baking tray by lining it with parchment paper or a silicone baking mat.
    ½ cup vegan butter

Fold Spanakopita Triangles

  • I highly recommend watching the video below for a detailed view of how to fold the spanakopita triangles.
  • To create the spanakopita triangles, carefully remove one sheet of phyllo pastry.
  • Brush a thin layer of melted vegan butter over half the pastry sheet. Fold the phyllo sheet in half so there’s a single layer of melted butter between two layers of phyllo.
  • Place about 2 ½ tablespoons of filling onto one corner of the phyllo sheet. Fold the corner in towards the center of the sheet, forming a triangle (the edge should line up with the center of the phyllo sheet).
  • Next, fold along one of the open edges of the triangle, to encase the filling. Then, fold again so both open edges of the filling are encased.
  • At this point you can keep folding the phyllo so it’s wrapping around the triangle, creating lots of delicious layers. Keep folding until there’s no phyllo left then place the triangle onto a parchment paper or silicone mat lined baking tray, with the open edge of the phyllo pressed down.
  • Repeat until all the triangles are folded.
  • Before baking, brush any excess melted butter over the tops of each phyllo triangle.

Bake and Serve

  • Bake in a preheated, 350 °F oven, for 20-22 minutes, until the top and bottom of the triangles are nicely golden brown.
  • Serve hot! These are packed with so much flavor that a dipping sauce isn't needed.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Triangle (1/16 of recipe) | Calories: 189kcal | Carbohydrates: 13g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2322IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 2mg