If you‘ve resolved to add more tantalizing food to your party-menu repertoire, these must-have hand-helds are sure to satisfy. Whether you‘re throwing a New Year‘s fête for 30 of your closest friends, or simply having dinner with you, yourself, and you, the irresistible shape and aroma of this Greek dish add an air of festivity to any evening. Of course, it‘s always nice to have a friend on-hand for folding up the phyllo, so if you‘ve been looking for an excuse to invite someone cute over, now‘s your chance! Traditionally these triangles are stuffed with feta, but in this cruelty-free iteration, a tasty tofu-spinach-spice mixture steps in as the filling. For an extra Greek element, pair these with a luscious serving of smooth skordalia, from our September+October Food Issue, which you can check out in a complimentary Tree-Free Edition.
What you need:
- 2 (10-ounce) packages chopped frozen spinach
- 1/2 cup plus 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 2 cups crimini mushrooms, diced
- 12 ounces firm silken tofu
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 package phyllo pastry, thawed overnight in refrigerator
What you do:
- Cook the spinach according to package directions. Drain well, then squeeze it inside a clean tea towel to remove any remaining moisture. Set aside.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook 3 minutes longer, uncovered. Add the reserved spinach to the onion mixture and cook until the liquid is absorbed. Transfer the spinach mixture to a food processor. Add the tofu, lemon juice, salt, pepper, and nutmeg, and process until well combined.
- Preheat oven to 375 degrees. Unwrap the phyllo pastry and remove half the sheets. Rewrap the remaining phyllo and set aside. Take the phyllo sheets you are using and cut them lengthwise into thirds. Take 1 strip and place on a flat surface. Cover the remaining pastry with a damp towel. Lightly brush the phyllo strip with olive oil. Top with another strip, brushing with more oil. Spoon a small spoonful of the filling in one corner of the pastry, and fold over into a triangular shape. Continue folding the triangle containing the filling as if you were folding a flag, to end up with a small triangular packet.
- Place triangle on a baking sheet and brush with olive oil. Repeat with the remaining ingredients until the filling is used up. Bake for 15 minutes or until golden brown. Serve warm or at room temperature.