Have you tried Spanakopita? It’s a delicious Greek pie, packed with a savory spinach filling. It’s crispy on the outside and soft, cheesy, and salty on the inside. Depending on the occasion, you can serve it in a pie or casserole dish, or as little handheld parcels. However, one of the traditional ingredients is feta cheese. Not cool! But there’s good news. We’ve created this easy recipe for Spanakopita Triangles using all-vegan ingredients! Check out our spin on this traditional Greek treat with none of the dairy, and all of the flavor!
You’ll need to treat your ingredients right to get the best out of this spanakopita recipe. Here are some handy tips:
- Spinach: make sure the frozen spinach is completely thawed and well-drained. We suggest putting it in a strainer and using a spoon to push out the liquid.
- Phyllo Pastry: get organized and be ready to work quickly. Phyllo can get a bit messy if it dries up or gets soggy. You will usually find helpful instructions for working with this pastry on the package. However, if you need them, here are some more great tips for working with phyllo successfully.
- Vegan Feta: we love the product that Violife makes. It’s an authentic, plant-based take on this briny cheese. Of course, if you can’t find it feel free to substitute with another brand or a homemade recipe. We won’t be salty 😉.
How to Make Spanakopita Triangles
Spanakopita Triangles may look tricky, but the recipe is easy. First, cook the onions and garlic, then set aside to cool. Place all the filling ingredients in a bowl (spinach, vegan feta, nutritional yeast, onion, garlic, lemon zest, dill, parsley, salt, and pepper). Then, spread out a single sheet of phyllo pastry and cut it into three vertical strips. Next, brush a phyllo strip with a little olive oil or melted dairy-free butter and place a tablespoon-sized dollop of filling at the bottom.
Now it’s time to triangulate!
- Fold the bottom corner of the phyllo over the filling diagonally to create a triangular shape.
- Flip the triangle over again, making sure you maintain the triangle shape.
- Keep folding and flipping until you make your way up to the top of the phyllo. You now have a delicious little spanakopita triangle with multiple layers of delicate pastry. It’s an easy technique that makes you look like a pro 😊.
So what if you have leftovers? Well, for one thing, your will is stronger than ours! But seriously, this isn’t a problem. Your triangles will keep in the fridge for 2-3 days. When you’re ready to eat them, reheat them in the oven for about 10 minutes at 350F.
Alternatively, you might like to prepare these ahead of time. Our spanakopita recipe freezes well, so that’s no problem! After you fold the triangles, put them in a sealed container and then into the freezer for up to three months. When you’re ready, transfer them from the freezer to the oven and cook as per the recipe.
Note: don’t let the frozen spanakopita thaw out because they’re likely to go soggy.
We hope we inspired you to try some tasty vegan Spanikopita Triangles. If you made them, please let us know what you thought with a comment and rating. every bit of feedback makes The Plant Riot even better.Print
Spanakopita Triangles with Vegan Feta
Try our recipe for vegan Spanakopita Triangles! They’re the same crispy, cheesy treats you love, but with plant-based ingredients. What’s not to love?
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 triangles 1x
- 6 rectangle phyllo pastry sheets (9 x 14 inches / 22.5 cms x 30 cms), thawed
- 10oz / 285grams frozen spinach, defrosted and excess liquid removed
- 1 tablespoon olive oil
- 1 medium onion (8oz /225grams), finely chopped
- 3 garlic cloves, minced
- 3.5oz/100 grams dairy-free/vegan feta cheese, cut into small pieces
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
- Salt and freshly ground pepper, to taste
- 1/4 cup olive oil or 2oz / 55gram (1/4 cup) dairy-free/vegan butter, melted
- Remove phyllo pastry from the freezer to defrost. Once defrosted, cut each of the phyllo pastry sheets into three vertical strips. Cover with a damp kitchen towel.
- Place defrosted spinach into a fine mesh strainer, and using the back of a spoon to press out any excess liquid. Set aside.
- Into a skillet over medium heat, add the olive oil, finely chopped onion and garlic, sauté until the onion has softened. Set aside in the fridge or freezer to cool for a few minutes.
- Preheat over to 350F and line a baking tray with parchment paper or a silicone baking mat.
- Into a medium size bowl, add the defrosted and pressed spinach, cooked onion and garlic, non-dairy/vegan feta cheese, nutritional yeast, fresh dill and parsley, lemon zest, and a pinch of salt and freshly ground pepper, mix well to combine. Taste the mixture and adjust seasoning to suit you taste (don’t add too much salt as feta is already a little salty).
- To make the Spanakopita Triangles:
- Place three phyllo strips vertically on a clean dry surface, then brush the phyllo strips with a little olive oil or non-dairy butter.
- Add a tablespoon-sized dollop of spinach mixture to the bottom of each strip.
- Fold the bottom corner of the phyllo over the filling diagonally to create a triangular shape. Flip the triangle over again, making sure you maintain the triangle shape. Keep folding and flipping until you make your way up to the top of the phyllo. Try to keep the folding tight to help prevent the filling from spilling out during baking.
- Brush the surface and edges with a little olive oil or non-dairy butter to help seal the edges of the pastry.
- Transfer spanakopita triangles to baking tray, and repeat these steps with the remaining ingredients.
- Transfer baking tray to the oven and bake spanakopita triangles for 15-20 minutes until the pastry is golden brown and crispy.
- Remove the tray from the oven and transfer the spanakopita triangles to a serving platter or bowl. Serve immediately! Enjoy!
- This spanakopita recipe freezes well, so after you fold the triangles, put them in a sealed container and then into the freezer for up to three months. When you’re ready, transfer them from the freezer to the oven and cook as per the recipe. Don’t let the frozen spanakopita thaw out because they’re likely to go soggy. Add another 10 minutes to the cooking time to allow for defrosting.
Keywords: spanakopita triangles, spanakopita recipe, spanakopita vegan, The Plant Riot
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