Vegan Spanakopita (Spinach Triangles)

If you are Greek and vegan like me, you are going to be so happy when you make these!

lots of chopped fresh spinach, or (2)10 oz pkgs frozen chopped spinach, thawed out
1 Tbsp olive oil
2 onions, chopped
1 bunch scallions, finely chopped
1/4 cup chopped fresh dill (or not)
1/4 cup chopped fresh parsley
2-3 heaping Tbsp. nutritional yeast
salt and pepper for taste
1/2 pound tofu crumbled, plus 1 Tbsp miso paste
1/2 pound phyllo pastry
1/4 cup olive oil

Heat 1 Tbsp olive oil, and saute the onions and scallions. Add well-squeezed spinach, dill and parsley, and cook for five minutes, stirring constantly. Remove from heat, stir in tofu. Add nutritional yeast, salt and pepper to your taste (this is the filling, so just see how you want it to taste).

Cut phyllo into long strips, about 3 1/2″ by 12″. Brush one strip lightly with olive oil and lay another one on top. Put a spoonful of the spinach mixture in one corner, and fold it in triangle folds (like you fold an American flag) until it is closed.

Keep the extra phyllo covered with wax paper and a damp towel, as it dries out unbelievably fast!!

Put triangles on a sheet brushed with oil, and brush the tops very lightly with olive oil. Bake at 350 until golden, about 20 minutes. Serve hot or cold.

You can also freeze the unbaked triangles and bake them right before you want to serve them…..

3 Responses to “Vegan Spanakopita (Spinach Triangles)”

1. Peggy Zaff says:

   February 28, 2009 at 1:45 pm

   thanks for that recipe!! I am going to try it!!
2. Steph Davis says:

   February 28, 2009 at 3:59 pm

   You’re welcome Peggy. These are fantastic, I hope you like them! Let me know how they turn out
3. shae says:

   July 27, 2009 at 10:11 pm

   im excited to make these, im off to the markets! thankyou