These plant-based spanakopitas make an excellent lunch or appetizer. Most store-bought phyllo pastry is accidentally vegan, so these can be assembled in minutes. They're great for summer entertaining or just for an easy plant-based snack!
1 package of phyllo dough, thawed
1 package of chopped frozen spinach, thawed
1 package of Fauxmagerie Zengarry Zesty Dill Cashew Spread
5 green onions, chopped
½ cup fresh dill, chopped
Salt and Pepper to taste
Make the filling.
Sqeeze the excess water out of the thawed frozen spinach.
In a bowl combine spinach, Zesty Dill spread, green onions, dill, salt and pepper and mix well.
Make the spanikopitas.
Unwrap the phyllo dough and keep it covered with plastic with a damp towel on top.
Remove 2 individual sheets of phyllo dough and stack them one on top of the other with the long edge facing you on a clean, dry surface.
Fold back one side of the top phyllo sheet and brush the sheet underneath with olive oil using a pastry brush. Replace the top sheet and do the same with the other side so that the whole phyllo sheet underneath is brushed with olive oil.
Brush the top sheet of phyllo dough with olive oil.
Cut the phyllo dough from top to bottom down the middle of the sheets with a sharp knife. Then cut each half twice from top to bottom making six long strips of dough.
Place 1 TBSP of filling at the top of each phyllo dough strip.
Fold the top left corner of the first phyllo strip over the filling so that the top forms a triangle. Continue folding the dough in triangles all the way down until all of the dough is wrapped in a triangular pocket with the filling on the inside.
Fold each phyllo strip the same way.
Place each spanakopita triangle on a baking sheet lined with parchment paper. Brush each spanakopita lightly with olive oil.
Continue wrapping the filling in phyllo dough as above until all of the filling has been used.
Bake the spanakopita in an oven preheated to 350 degrees F for 12-15 minutes, until golden brown on the edges.