We’ve said it before and we’ll say it again. We love Veganizing traditional foods! This time we did it with infamous Greek spinach pies – spanakopita if you will. Stuffed with protein and spinach these triangular pies are a great snack, small lunch, or potluck dish! Flavorful, buttery, and just the right amount of crunch. You and everyone who tries them are bound to fall in love. (Makes about 20-25)
15 oz spinach almond tofu ricotta (or your favorite tofu ricotta)
1 tbsp olive oil
½ white onion
3 tbsp fresh dill
1 ½ tbsp oregano
1 tsp nutmeg
2 tbsp nooch*
¼ tsp black pepper
pinch of salt
1 lb raw spinach
8 tbsp vegan butter (1 stick)
10-15 sheets of phyllo dough** (9″x14″)
First prepare the ricotta. It’s super quick – directions can be found here. Or make it a day ahead and store in the fridge.
Preheat the oven to 325°. Dice the onion into tiny pieces, almost minced. Heat up half the oil in a small pan, add the onion, and saute about 3 minutes until starting to soften. Stir in the spices and set aside. In a large pot heat up the rest of the oil and fold in spinach. We suggest using a large pot because it’s a lot of raw spinach, but you can add bits at time if you prefer to use a smaller pan. Keep covered to wilt quicker, but stir frequently so the leaves share time at the bottom. Let the spinach cool for 10-15 minutes before draining it of water. Then squeeze out any excess with your hands. In a large bowl mix together the ricotta, onion, and spinach so the spinach is spread throughout evenly.
Over low heat, melt the butter in a small sauce pan and set next to your prep area. Take out a stack of phyllo sheets and cover with a layer of plastic wrap and a small damp towel to keep moisture in them. Keep these covered while working with your current sheet.
Lay 1 sheet on a cutting board with the long side closest to you and brush with some butter to saturate. Lay another sheet directly on top and brush with more butter. Cut this stack into 4-5 strips from top to bottom about 2 ½” wide. Scoop a large spoonful of filling near 1
corner of a strip on the end closest to you. Fold the corner next to it over the filling to begin forming a triangle. Then fold up the strip and repeat pattern to make a triangle. Place the triangle, seam down, on an ungreased baking sheet lined with aluminum foil. Repeat this process making triangles with more phyllo sheets until the filling is gone.
Bake the little pies on the middle rack for 25-30 minutes or until golden brown. Let cool on a rack if not serving immediately***.
*Nooch discussion here!
**Phyllo dough is funny to work with. It comes frozen so it will need to be thawed for about 2 hours. The sheets are super thin – almost like tissue paper so be careful not to rip them.
***These tend to taste better the day of making them. When storing, if you layer them on top of each other they tend to get soggy due to the amount of butter on the dough. Reheat leftovers in the oven to maintain crispiness.