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.
- great tips for working with phyllo successfully. : 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
- 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,, onion, garlic, lemon zest, dill, parsley, , and ). Then, spread out a single sheet of and cut it into three vertical strips. Next, brush a phyllo strip with a little or melted 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 😊.
To finish up, arrange the pastries on a baking tray lined withor a . Place them in an oven at 350F and cook until golden brown and crispy. Finally – devour!
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
This post contains affiliate links, which means that The Plant Riot (SteenPow Collective LLC) will make a small commission if you purchase using these links. The price you pay as a consumer does not change. The Plant Riot only recommends products that we know, trust and love!