• 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.