Spanikopita Triangles

Carolyn Scott-Hamilton


  • 3 Tablespoons  olive oil
  • medium white onion, finely diced
  • 3/4 Teaspoons  dried dill
  • 1-2  cloves garlic, minced
  • One  14-ounce package extra-firm tofu, pressed and drained
  • 3 Tablespoons  nutritional yeast
  • 2 Tablespoons  lemon juice
  •   Salt and pepper, to taste
  • 2 Cups  fresh spinach, stemmed, washed, and coarsely chopped
  •   Large batch of vegan phyllo dough, thawed (about 1 pound/20 sheets)
  • 1/2 Cup  vegan butter, melted

Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. These really give their originals a run for their money!

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Sauté the onion and garlic over medium heat in olive oil. Add in dill and take off heat.

Mash tofu, lemon juice, nutritional yeast, salt, and pepper to taste, together with a fork until lumpy and mix in garlic/onion mixture as well as steamed spinach.

Unroll properly thawed phyllo, handle with care. With a sharp knife, cut phyllo into sheets into 3-by-11-inch strips and cover them up with wax paper, and a slightly damp dishtowel on top to keep moist. Make sure they don’t get too wet or too dry. Take a sheet of phyllo and lay it in a lightly oiled 9-by-13 pan or cookie sheet. Brush it lightly all over with butter. Add another layer, brushing it as well. Add in and spread about 1 tablespoon of the filling to one end of the strip, being careful to leave about an inch from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter. Repeat with remaining phyllo and filling. Refrigerate for half an hour, covering layers of triangles with wax paper to prevent sticking.

Preheat the oven to about 375 degrees. You may want to cover the ones you finish as you roll so that they do not dry out while you’re still assembling. Bake for about 20-30 minutes, until golden brown.


Note: If you’d rather make pillows, you can wrap them up like little square packages. In addition, you may also make them more like baklava by layering in a baking pan and cutting all the way through after baking.


Calories per serving:

96 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 213g 328%
  • Carbs 289g 96%
  • Saturated 120g 598%
  • Fiber 34g 136%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 52g
  • Polyunsaturated 28g
  • Protein 123g 245%
  • Sodium 2,324mg 97%
  • Calcium 2,883mg 288%
  • Magnesium 440mg 110%
  • Potassium 1,885mg 54%
  • Iron 30mg 168%
  • Zinc 18mg 121%
  • Phosphorus 1,174mg 168%
  • Vitamin A 284µg 32%
  • Vitamin C 38mg 64%
  • Thiamin (B1) 32mg 2,133%
  • Riboflavin (B2) 31mg 1,835%
  • Niacin (B3) 189mg 943%
  • Vitamin B6 30mg 1,482%
  • Folic Acid (B9) 658µg 164%
  • Vitamin E 12mg 58%
  • Vitamin K 358µg 447%
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