spinach & feta phyllo triangles (rolling the dough)

Preheat the oven to 375°F (190°C).

Sauté chopped onion and minced garlic in olive oil until translucent, about 5 minutes.

Add spinach to the pan and cook until wilted, about 3-4 minutes.

Crumble tofu into a bowl and mix with nutritional yeast, lemon juice, dill, parsley, salt, and black pepper.

Combine the tofu mixture with the sautéed spinach and mix well.

Lay out a sheet of phyllo dough and brush lightly with olive oil.

Layer another sheet of phyllo on top and brush again with olive oil.

Place a portion of the spinach and tofu filling along one edge of the phyllo.

Fold the phyllo over the filling to create a roll, sealing the edges.

Repeat the process with remaining phyllo and filling.

Place the rolls on a baking sheet lined with parchment paper.

Brush the tops with olive oil and sprinkle with sesame seeds and paprika.

Bake in the preheated oven for 25-30 minutes or until golden brown.

Remove from the oven and let cool for a few minutes before serving.

Spice Level:

Dietary

Allergens