- Preheat oven to 375°F.
- In a sauté pan, heat oil on medium-high heat. Add onions and sauté until they soften and begin to become translucent, 3-5 minutes.
- Add spinach, arugula and plant-based tuna and continue to sauté for 2-3 minutes, until greens are wilted. Remove from heat and add to mixing bowl.
- Mix in the remaining 10 filling ingredients stirring thoroughly. Let cool.
- To assemble the triangles, cut each sheet of phyllo dough in half. Taking a half sheet, fold in half to create a 3-inch-wide strip of phyllo.
- Spoon about 2 tablespoons filling onto one end of the phyllo strip.
- Fold the filling into a triangle, folding over the phyllo. Continue folding over the triangle of filling for the length of the phyllo, about 4 times. With spray oil (or a brush of olive oil), spray (or wipe) the top part of the phyllo so it will tuck under the filled triangle. Place triangle on parchment-lined sheet pan.
- Repeat using remaining filling and phyllo.
- Bake 12-15 minutes, or until triangles are golden and crispy. Remove from oven and cool before serving.
- Serve with plain yogurt, and/or hot sauce, if desired.
Tuna Spanakopita
- Preparation20 minutes
- Cook Time 20 minutes
- Serves Makes 15 Triangles
INgredients
For Filling
- 2 tablespoons olive oil
- 1 small red onion, diced
- 5 cups baby spinach (about 6 ounces)
- 1 cup baby arugula
- 3 pouches Good Catch® Naked in Water Plant-Based Tuna
- ¼ cup cubed plant-based feta
- ¼ cup chopped fresh parsley
- 1 lemon, zested and juiced
- 3 tablespoons plant-based cream cheese, or blended cashews
- 3 tablespoons sliced green onion
- 3 tablespoons chopped fresh dill
- 1 ½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon crushed red pepper flakes
- 8 sheets plant-based phyllo dough
- Spray oil or olive oil
- Plant-based plain yogurt and/or hot sauce, for dipping (optional)
Instructions
- Preheat oven to 375°F.
- In a sauté pan, heat oil on medium-high heat. Add onions and sauté until they soften and begin to become translucent, 3-5 minutes.
- Add spinach, arugula and plant-based tuna and continue to sauté for 2-3 minutes, until greens are wilted. Remove from heat and add to mixing bowl.
- Mix in the remaining 10 filling ingredients stirring thoroughly. Let cool.
- To assemble the triangles, cut each sheet of phyllo dough in half. Taking a half sheet, fold in half to create a 3-inch-wide strip of phyllo.
- Spoon about 2 tablespoons filling onto one end of the phyllo strip.
- Fold the filling into a triangle, folding over the phyllo. Continue folding over the triangle of filling for the length of the phyllo, about 4 times. With spray oil (or a brush of olive oil), spray (or wipe) the top part of the phyllo so it will tuck under the filled triangle. Place triangle on parchment-lined sheet pan.
- Repeat using remaining filling and phyllo.
- Bake 12-15 minutes, or until triangles are golden and crispy. Remove from oven and cool before serving.
- Serve with plain yogurt, and/or hot sauce, if desired.
