Spinach triangles

Spinach triangles

Total: 50 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / piece: 69 kcal
, Fat: 4 g
, Carbohydrate: 6 g
, Protein: 2 g

Spinach triangles are one of the recipes that I’ve been making occasionally for a long time but that I’ve never written down. Because they are so incredibly delicious and simple to prepare, I thought it’s about time that I write down the recipe and share it. The spinach filo triangles are a great appetizer, and are also an ideal component of a mezze evening with hummus, etc.


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove, finely chopped
½ tsp cinnamon
1 tsp cumin, crushed
250 g silken tofu, cut into pieces
200 g baby spinach
½ lemon, the whole juice
½ tsp salt
a little pepper

To shape

1 parcel strudel pastry (approx. 120 g)
4 tbsp olive oil
1 tbsp almond drink
1 tsp Hemp seeds
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How it's done

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Heat the oil in a pan. Sauté the onions, garlic cinnamon and cumin for approx. 2 mins. Add the tofu, squash slightly with a ladle. Add the spinach, allow to wilt, add lemon juice, season. Leave the filling to cool.

To shape

Unroll the pastry leaves. Place one piece of pastry on a damp cloth, brush with a little oil, cut lengthwise into 4 strips. Place approx. 1½ tbsp. of filling in one corner of the strips, fold over several times to form triangles. Repeat with the remaining dough and filling. Place the triangles onto a tray lined with baking paper. Mix the remaining oil and almond drink, coat the triangles with the mixture, sprinkle with hemp seeds.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C.

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