Spanakopita Triangles

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C fan and line a baking tray with parchment. If the filo pastry is frozen, make sure it is fully thawed before opening so the sheets do not crack. Wrap the filo in a barely damp clean towel to prevent it drying while you work.

2. 2

   Heat 20 ml olive oil in a wide frying pan over medium heat. Add the yellow onion and spring onions and cook for 4-5 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds until fragrant.

3. 3

   Add the crumbled tofu, nutritional yeast, nutmeg, salt, and black pepper. Cook for 2-3 minutes, stirring, so the tofu dries slightly and takes on the seasoning; it should resemble a loose ricotta-like mixture.

4. 4

   Add the chopped spinach in 2 additions, stirring until just wilted. Cook off any excess moisture for 2-3 minutes; the filling should look fairly dry, not wet, or it will soften the pastry. Remove from the heat and mix in the dill, parsley, and lemon zest. Spread the filling on a plate or shallow tray and let it cool for about 10 minutes.

5. 5

   Mix the 35 ml olive oil with the plant milk in a small bowl. This helps the filo bake up crisp and golden without butter. Lay 1 sheet of filo on the work surface, brush lightly with the oil mixture, then place a second sheet on top and brush again. Cut the double layer lengthwise into 3 equal strips.

6. 6

   Place about 2 heaped tablespoons of filling at one end of each strip. Fold each strip over the filling diagonally to form a triangle, then continue folding like a flag to the end. Brush the outside lightly with more oil mixture and place on the tray. Repeat with the remaining filo and filling to make 6 triangles total. Sprinkle with sesame seeds.

7. 7

   Bake for 18-22 minutes, turning the tray once halfway, until deeply golden and crisp. The pastry should feel dry and shatter slightly at the edges when tapped.

8. 8

   Rest the triangles for 5 minutes before serving so the filling sets slightly and the steam settles, keeping the pastry crisp. Serve hot or warm.

Nutrition per serving

Notes

• •Press the tofu thoroughly for the best texture; excess water makes the filling soggy.
• •If using mature spinach with thick stems, remove the stems before chopping.
• •Work quickly with filo and always keep the unused sheets covered with a damp towel.
• •These pair well with a simple lemony cucumber salad or vegan tzatziki.
• •You can freeze the shaped unbaked triangles; bake from frozen at 190°C fan, adding 6-8 minutes.

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