- 1 package phyllo dough
- 1 pound baby spinach, roughly chopped
- 3 green onions, chopped
- 1 cup vegan feta
- 1/3 tofu ricotta
- 1 tablespoon minced garlic (or 2 cloves garlic minced)
- Juice from half a lemon
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 350 degrees
- Following phyllo package instructions for thawing the dough. Normally the package says to thaw in the fridge over night. If you did not do that, you can leave it on the counter, and allow to thaw for 2 hours, still in the box.
- Heat a large skillet on medium heat, add a few teaspoons of oil, and saute the onions and garlic for a few minutes.
- Begin adding the spinach in batches to the pan, allowing it to cook down before adding more. Continue until all of the spinach has been added, and it has just wilted.
- Crumble up the feta a bit in a large bowl, then mix in the ricotta, lemon, dill, salt and pepper.
- Add the spinach mixture to the bowl and stir.
- Carefully remove the thawed phyllo from the package, and lay it out flat.
- You want 4 sheets stacked together, so carefully remove one sheet at a time, lay flat, and spray or brush with some cooking oil. Repeat until you have 4 pieces stacked. Be sure to also spray or brush the top sheet. Repeat this process with the remaining sheets of phyllo dough.
- Using a pizza cutter, or a sharp knife, divide and cut each stack of dough into 4 - 6 equal strips, the strips should be about 3 - 4 inches across each.
- Take about 2 tablespoons of filling, and place at one end of a dough strip. Form the filling into a triangle shape, and start folding the dough over, from one side to the other, until you reach the end.
- Repeat with remaining strips, and place triangles on a parchment paper lined baking sheet.
- Bake for 30 - 35 minutes.
- Serve with Lemon tahini dip.
Yields about 2 dozen triangles.