Spanakopita Triangles

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C fan and line a baking tray with parchment. If the filo pastry is frozen, make sure it is fully thawed before opening so the sheets do not crack. Wrap the filo in a barely damp clean towel to prevent it drying while you work.

   6 sheets (about 150 g) filo pastry
2. 2

   Heat 20 ml olive oil in a wide frying pan over medium heat. Add the yellow onion and spring onions and cook for 4-5 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds until fragrant.

   20 ml olive oil120 g yellow onion, finely diced40 g spring onions, finely sliced2 cloves (8 g) garlic, minced
3. 3

   Add the crumbled tofu, nutritional yeast, nutmeg, salt, and black pepper. Cook for 2-3 minutes, stirring, so the tofu dries slightly and takes on the seasoning; it should resemble a loose ricotta-like mixture.

   200 g firm tofu, well pressed and crumbled20 g nutritional yeast1/4 tsp ground nutmeg4 g fine sea salt1/2 tsp freshly ground black pepper
4. 4

   Add the chopped spinach in 2 additions, stirring until just wilted. Cook off any excess moisture for 2-3 minutes; the filling should look fairly dry, not wet, or it will soften the pastry. Remove from the heat and mix in the dill, parsley, and lemon zest. Spread the filling on a plate or shallow tray and let it cool for about 10 minutes.

   300 g spinach, chopped15 g fresh dill, finely chopped10 g fresh parsley, finely chopped1 tsp lemon zest
5. 5

   Mix the 35 ml olive oil with the plant milk in a small bowl. This helps the filo bake up crisp and golden without butter. Lay 1 sheet of filo on the work surface, brush lightly with the oil mixture, then place a second sheet on top and brush again. Cut the double layer lengthwise into 3 equal strips.

   6 sheets (about 150 g) filo pastry35 ml olive oil15 ml plant milk, unsweetened
6. 6

   Place about 2 heaped tablespoons of filling at one end of each strip. Fold each strip over the filling diagonally to form a triangle, then continue folding like a flag to the end. Brush the outside lightly with more oil mixture and place on the tray. Repeat with the remaining filo and filling to make 6 triangles total. Sprinkle with sesame seeds.

   6 sheets (about 150 g) filo pastry35 ml olive oil15 ml plant milk, unsweetened10 g sesame seeds
7. 7

   Bake for 18-22 minutes, turning the tray once halfway, until deeply golden and crisp. The pastry should feel dry and shatter slightly at the edges when tapped.

8. 8

   Rest the triangles for 5 minutes before serving so the filling sets slightly and the steam settles, keeping the pastry crisp. Serve hot or warm.

Origin & History

Spanakopita is one of Greece’s best-known pies, traditionally made with spinach, herbs, and cheese wrapped in crisp layers of filo pastry. Triangle-shaped hand pies are a popular variation for home cooking, bakeries, and festive spreads. This vegan version keeps the herb-forward character of the original while replacing the cheese with seasoned tofu and nutritional yeast.