Spinach triangles

Aperitif fingerfood Baking piquant starter
Total: 50 min. | Active: 35 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 16 pieces

Filling
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 *-*
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

How it's done

Filling

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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