Vegan Spanakopita Triangles

Submitted by tendollarwine

"I made this up and it's fantastic! Very time-consuming, but well worth the effort. (When I say here to bathe the spinach, I mean fill your sink with cold water and shake the spinach in there for a while to get the sand off the leaves.)"

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photo by tendollarwine

Ready In:: 2hrs 10mins
Ingredients:: 11
Yields:: 12-15 triangles

ingredients

1 lb soft tofu, drained and crumbled
2 lbs spinach, bathed and chopped
1 onion, chopped
4 garlic cloves, minced
1 lemon, juice of
1 tablespoon dried oregano
1 -2 teaspoon salt
1 teaspoon black pepper
1 tablespoon canola oil
¹⁄₂ cup canola oil
12 -15 phyllo pastry sheets

directions

Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
Repeat this with the sheet of phyllo dough until all of the mixture is used up.
Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.

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Reviews

These were actually very easy to make. We added copious amounts fresh dill to ours. Yum!

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RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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