Spanakopita Bites
Spanakopita Bites
If you’re looking for a tasty alternative to chips and dip for your next gathering then you have to try serving these delicious little spanakopita bites. They have the same creamy filling of spinach, fresh herbs and tangy dairy free feta packed into mini flaky phyllo cups. They’re easy to make and really are the perfect party snack, so make sure to make plenty because they won’t last!
Makes 45 mini bites
Ingredients
6 oz (170g) Baby Spinach, roughly chopped
1 small Onion diced
2 Green Onions sliced
1/4 cup chopped Parsley
1/4 cup Chopped Dill
1 cup (240g) Vegan Ricotta
6oz (170g) Dairy Free Feta, crumbled
2 Tbsp (30ml) Olive Oil
2 Vegan Egg replacers (I used 6 Tbsp JustEgg)
Salt & Pepper to taste
3 packages (15 each) mini phyllo cups or 8 sheets of phyllo dough
Vegan Ricotta
8 oz Extra Firm Tofu drained and mashed
1/2 Tbsp (7.5g) Miso Paste
1/2 Tbsp (7.5g) Tahini
1/2 Tbsp (7.5g) Lemon Juice
1/2 Tsp (2.5g) Nutritonal Yeast
1/2 tsp (2g) Garlic Powder
Salt & Pepper to taste
Mix all of the ingredients together and refrigerate for at least 2 hours but better overnight.
Notes for using Phyllo Dough
You’ll need
8 sheets of thawed phyllo
2 Tbsp (30g) Vegan Butter melted
2 Mini muffin pans (24 muffin capacity each)
To use phyllo dough instead of the mini cups. On a clean surface lay out 1 sheet of phyllo and brush it with melted 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.
The original recipe was made in collaboration with Follow Your Heart
Directions
1.Make the vegan ricotta according to directions and refrigerate for 2 hours or overnight
2.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.
3. 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.
4. 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.
