Savory spanakopita-style snacks

Ingredients

• 0.5 onion (peeled and finely diced)
• 4 tbsp olive oil (divided (some for sautéing, some for brushing phyllo))
• 300 g spinach (fresh or frozen)
• 200 g firm tofu (crumbled)
• 1 tsp turmeric powder
• salt (to taste)
• pepper (to taste)
• 125 ml soy cream
• 5 leaf phyllo dough (sheets)
• 40 g vegan grated cheese (shredded)

Steps

1. 1

   Peel and finely dice the onion.

2. 2

   In a pan, heat the olive oil and sauté the diced onion for a few minutes until softened.

3. 3

   Add the spinach to the pan and cook over high heat, allowing their natural water to evaporate completely.

4. 4

   Add the firm tofu to the pan, crumbling it in with your hands or a spoon.

5. 5

   Season the mixture with turmeric powder, salt, and pepper. Stir well to combine.

6. 6

   Pour in the soy cream and stir. Remove the pan from the heat.

7. 7

   Preheat your oven to 180°C (355°F).

8. 8

   Stack the 5 phyllo sheets on top of each other and cut the stack into 6 equal squares.

9. 9

   For each of the 6 stacks (each containing 5 layers of phyllo), lightly brush a small amount of oil on each individual sheet and restack them.

10. 10

    Place each oiled stack into a greased muffin mold, pressing down gently to form a cup.

11. 11

    Fill each phyllo-lined mold with the spinach and tofu filling.

12. 12

    Top each snack with a little vegan shredded cheese.

13. 13

    Bake in the preheated oven for 20 minutes until the pastry is golden and crispy.

Notes

These snacks are great for batch cooking and meal prep. They can be enjoyed warm or cold.

Nutrition per serving

• snack
• appetizer
• vegan
• vegetarian
• high-protein
• baked
• meal-prep
• savory