Vegan Spanakopita Triangles

Prep Time: 20m | Cook Time: 30m | Servings: 20 triangles

Ingredients

Filling

• 325g firm tofu
• 1 1/2 lemons, juiced
• 1 tbsp white miso paste
• 2 tbsp nutritional yeast
• 1/2 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tbsp onion flakes
• 1/2 tbsp garlic powder
• 2-3 tbsp olive oil
• 500g frozen spinach, thawed and squeezed of all liquid
• 1/2 tbsp dried dill

Other

• Vegan shredded cheese
• Filo pastry (I used 2/3 of the Anoniou's roll)
• Sesame seeds (optional, for sprinkling)
• Flaky sea salt (optional, for sprinkling)
• Olive oil (for brushing)

Instructions

Make the tofu ricotta. Preheat oven to 190ºC. Place all ingredients except the spinach, of the filling into a food processor. Transfer into a bowl and then stir in the spinach.

Cut the filo pastry. Before unrolling your filo pastry, cut the roll into thirds.

Form your triangles. To form a triangle, brush a single layer of pastry with some olive oil – it doesn't have to be fully covered, just a rough brush is fine. Place another layer on top and brush with a little more olive oil. Place a spoonful of the spinach filling at one end and top with a small pinch of shredded vegan cheese. Fold the end to form a small triangle and continue to fold up the pastry, flag-style until you have an enclosed parcel. Place on a lined baking tray. (If you want to freeze some – see my freezing tips above, they reheat so well!) Brush with a little olive oil just before baking and sprinkle on some sesame seeds and/or flakey sea salt.

BAKE for around 30-40 minutes or until golden brown! Allow to cool slightly before eating because the filling gets HOT! DEVOUR