Pregnancy Friendly Vegan Spanakopita Triangles
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Learn more →Ingredients
6 servings
For the filling
- 1 lb fresh spinach, roughly chopped
- 2 tbsp olive oil, plus more for brushing
- 1 small yellow onion, finely diced
- 3 scallions, thinly sliced (green and white parts)
- 3 garlic cloves, minced
- 8 oz firm tofu, drained and crumbled
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp ground nutmeg
- ¾ tsp salt
- ¼ tsp black pepper
For the triangles
- 12 sheets phyllo dough, thawed
- ¼ cup olive oil, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and scallions and cook, stirring, until fragrant, about 1 minute.
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