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Vegan Spinach and Cheese Filo Triangles

VEGAN SPINACH AND CHEESE TRIANGLES! (Spanakopita!!) Flakey, crispy triangular filo pastry parcels bursting with a delicious filling that is just as tasty and high in protein as the non-vegan version. Just so good for entertaining and to feed to a crowd – they’ve been tried and tested on my non-vegan friends! The best thing about these puffs is that they freeze well. I froze a giant batch and have been air-frying them whenever I need a quick delicious snack.

FREEZING TIPS

When freezing make sure you don’t brush them with oil – do this just before baking or air-frying. Freeze in a single layer without touching so that they keep their shape and then once their frozen you can put them in a freezer bag together.
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Vegan Spinach and Cheese Filo Triangles

Vegan Spinach and Cheese Filo Triangles

Prep Time 20 mins
Cook Time 30 mins
Servings 20 triangles

Ingredients
  

Filling

  • 325 g 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
  • 500 g 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)
  • flakey sea salt (optional, for sprinkling)
  • olive oil

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
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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