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spinach feta phyllo triangles_hot for food

spinach & feta phyllo triangles

These spinach & tofu feta phyllo triangles are melt in your mouth delicious!

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


  • 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 black pepper
  • 1/2 C finely chopped basil leaves
  • 2 C roughly chopped spinach leaves
  • 1 x 1 lb package vegan phyllo (thawed as per instructions)
  • 1 C melted vegan butter


  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 black 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, approximately 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 375°F for 12 to 14 mins until golden brown and crispy.