WORLD’S BEST GREEK VEGAN SPANAKOPI

Ingredients:
For the filling:
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 (15-ounce) container silken tofu, drained
* 1/2 cup vegan feta cheese
* 1/4 cup chopped fresh dill
* 1/4 cup chopped fresh mint
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
For the pastry:
* 1 (17.3-ounce) package frozen puff pastry sheets, thawed
* 1 egg white, lightly beaten
* Sesame seeds (optional, for topping)
Instructions:
Make the filling: In a large bowl, combine spinach, tofu, vegan feta, dill, mint, garlic, salt, and pepper. Mix well until combined.
Prepare the pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Assemble the spanakopita: Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 squares.
Fill and seal: Place a spoonful of the spinach filling in the center of each square. Fold the pastry over the filling to form a triangle. Press the edges firmly to seal.
Arrange and bake: Place the spanakopita triangles on the prepared baking sheet. Brush the tops with the beaten egg white and sprinkle with sesame seeds, if desired.
Bake: Bake for 15-20 minutes, or until golden brown and crispy.
Serve: Let the spanakopita cool slightly before serving. Enjoy warm or at room temperature.
Tips:
For a richer flavor, use a combination of vegan feta and crumbled firm tofu.
Feel free to add other herbs and spices to the filling, such as oregano, thyme, or red pepper flakes.
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