| Moderate | Vegan
Dairy-Free Spanakopita Bites
INGREDIENTS
- 6 oz Baby Spinach Roughly Chopped
- 1 Small Onion Diced
- 2 Green Onions Sliced
- 1/4 Cup Chopped Parsley
- 1/4 Cup Chopped Dill
- 1 Cup Vegan Ricotta
- 6oz Follow Your Heart Dairy-Free Feta Crumbles
- 2 Tbsp Olive Oil
- 2 Vegan Egg Replacers
- Salt & Pepper to Taste
- 3 Packages (15 each) Mini Phyllo Cups or 6 Sheets of Phyllo Dough
- Vegan Ricotta
- 8 oz Extra Firm Tofu Drained and Mashed
- 1/2 Tbsp Miso Paste
- 1/2 Tbsp Tahini
- 1/2 Tbsp Lemon Juice
- 1/2 Tsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- Salt & Pepper to Taste
INSTRUCTIONS
First, mix all of the ingredients together and refrigerate for at least 2 hours but better overnight.
If using Phyllo Dough instead of mini cups, you’ll need:
- 2 Sheets of Thawed Phyllo
- 2 Tbsp Vegan Butter melted
- 2 Mini Muffin Pans (24 muffin capacity each)
On a clean surface lay out 1 sheet of phyllo and brush it with melted dairy-free butter. Repeat until you have four layers stacked together. Cut the dough into as many 3” squares as you can. Gently place them into the mini muffin tin making little cups. Fill with about 1 -1 1/2 tsp of filling. Repeat with the remaining four sheets of phyllo. Bake both pans at 350 for 12-16 minutes or until golden in color.
Once you have Phyllo Dough cups:
- Make the vegan ricotta according to directions and refrigerate for 2 hours or overnight
- Heat 1/2 Tbsp of oil in a pan on medium heat. Add the onions and sauté for 3-5 minutes or until translucent. Set aside to cool.
- To a large bowl add the spinach, parsley, dill, green onions, sautéed onion, oil, vegan egg, vegan ricotta, Follow Your Heart Dairy-Free Feta Crumbles, salt & pepper. It’s easiest to use your hands, mix well squeezing as you mix until everything is incorporated.
- Fill each phyllo cup with 1 heaping tsp of the filling and place on a lined baking sheet. Bake the filled phyllo cups at 350 for 12-15 minutes or until golden and bubbly.
- Serve hot.
