Vegan Spanakopita
Prep time
Cook time
Total time
Vegans and vegetarians can enjoy these awesome appetizer triangles. Thank you Mama Voula for this delicious Greek recipe.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Greek
Ingredients
- 1 pkg Phyllo pastry ( ensure that it is vegan, most are...)
- 1 pkg (about 2 cups) Frozen chopped spinach, thawed
- 1½ cups vegan cream cheese
- ½ cup cashew cream
- 1 clove of garlic
- ¼ cup pine nuts or walnuts
- ½ cup vegan butter, melted
Instructions
- Squeeze spinach to remove excess water. Place spinach in food processor with remaining ingredients, and process until mixed well & finely chopped.
- Preheat oven to 375 degrees F.
- Take 2 sheets of phyllo dough, and keep remainder covered with a damp cloth. Working quickly, lay one sheet phyllo on work surface and brush with melted Earth Balance or coconut oil. Top with second sheet.
- Cut rectangle into four strips.Place 1 tbsp filling about one inch from the bottom of each strip.Lift bottom right corner of phyllo strip over filling, lining edge of dough with left edge of strip. This gives you a triangle shape. Keep folding triangle folding up and to the right, alternating to the end.
- See Diagram below... yes, that is a diagram....
- Brush top with melted earth balance and set on a greased baking sheet.
- Bake for 10-15 mins or until golden brown.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2013/08/11/spanakopita/