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spinach & feta phyllo triangles

Tofu sometimes gets a bad rep and you know what… I don’t like it! When seasoned and prepared properly tofu is an amazing substitute for many things and feta cheese is one of them. I recently created a block tofu feta recipe for my vegan greek salad and this idea just kicks that up a notch with more flavoring. When it’s baked between layers of vegan phyllo pastry, well these little morsels just melt in your mouth. I’ll bet you no one will even realize you’ve stuffed tofu in their mouths!

Watch the video below to see the full step by step process or keep scrolling for the recipe!

 

spinach & tofu feta phyllo triangles
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Print Recipe

spinach & feta phyllo triangles

Tofu sometimes gets a bad rep and you know what... I don't like it! When seasoned and prepared properly tofu is an amazing substitute for many things and feta cheese is one of them. I recently created a block tofu feta recipe for our vegan greek salad and this idea just kicks that up a notch with more flavouring. When it's baked between layers of vegan phyllo pastry, well these little morsels just melt in your mouth. I'll bet you no one will even realize you've stuffed tofu in their mouths!

Course Appetizer, Snack
Cuisine Mediterranean
Keyword appetizer, phyllo pastry, spinach, tofu feta
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 28 pieces
Author Lauren Toyota

Ingredients

ingredients:

  • 1 block extra firm tofu
  • 1/4 C nutritional yeast
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 C basil leaves finely chopped
  • 2 C spinach leaves roughly chopped
  • 1 x 1 lb package vegan phyllo thawed as per instructions
  • 1 C vegan butter melted

Instructions

  1. Drain the tofu brick of excess water. Crumble it with your hands into a large mixing bowl.
  2. Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.
  3. Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you. Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approx. 3" wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.
  4. Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.
  5. Before baking brush the tops with another light coating of melted butter and bake in the oven preheated to 375F for 12-14 mins until golden brown and crispy.

12 comments

  • dana 4 years ago

    OK – YUM! Will definitely try this (with perhaps adding a bit of dill….)

    • Lauren Toyota 4 years ago

      dill would definitely work too! And I had some leftover phyllo after testing the recipe and decided to fill with some chopped apples, cinnamon, and coconut sugar – sugar between the layer of phyllo too – and it was delish!

  • Sophia 3 years ago

    would this work with puff pastry?

    • Lauren Toyota 3 years ago

      definitely!

  • Tracy 2 years ago

    I made these and they were awesome! I made mine a little larger using three rows and they turned out fine. Super delicious as leftovers in my lunch, Thanks!

  • Sofia 2 years ago

    To be honest,as a Greek, I’m really curious trying the vegan version of "spanakopita"! It’s a very interesting alternative!

  • cynthia 2 years ago

    what brand of phyllo pastry did you use? or did you make it yourself?

  • Katie Plummer 2 years ago

    Brought these to a family function, and they passed for real spanikopita! My family is full of meat-eaters that are not believers in the powers of vegan cooking, and they were stunned when I told them what was really in these.

  • Emi Ayau 1 year ago

    Hi Lauren, love watching your videos. This reminded me of the pizza rolls I made. You are free to use this idea for a video. I mix 1 -14oz block firm tofu, 1/2 cup nutritional yeast, 1Tbsp apple cider vinegar, 1 tsp each (garlic powder, onion powder, oregano and salt) pizza sauce of choice (I made my own), and gyoza wrappers. I mash tofu with a potato masher and mix with all the seasonings. Then spread a little pizza sauce and tofu filling in each gyoza wrapper, fold food and seal. Fry til crisp. My kids loved it. Tastes very similar to the regular frozen pizza rolls that they were used to before we changed our diet.

  • Elvi R 1 year ago

    Hi Lauren, You say 400 degrees in the video but wrote 375 in the recipe. Can you please let me know which one it is?
    Thank you,
    Elvi

    • Lauren Toyota 1 year ago

      oops. hotter is better! 400 F

  • Barbara Boose 12 months ago

    These are called "spinach and feta phyllo triangles," but where’s the feta, and how much goes into this recipe?

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