Plant-based Spanakopita
These plant-based spanakopitas make an excellent lunch or appetizer. Most store-bought phyllo pastry is accidentally vegan, so these can be assembled in minutes. They're great for summer entertaining or just for an easy plant-based snack!
Ingredients:
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1 package of phyllo dough, thawed
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Olive oil
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1 package of chopped frozen spinach, thawed
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1 package of Fauxmagerie Zengarry Zesty Dill Cashew Spread
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5 green onions, chopped
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½ cup fresh dill, chopped
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Salt and Pepper to taste
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1/2 cup chopped walnuts (optional)
Instructions:
Make the filling.
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Sqeeze the excess water out of the thawed frozen spinach.
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In a bowl combine spinach, Zesty Dill spread, green onions, dill, walnuts, salt and pepper and mix well.
Make the spanikopitas.
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Unwrap the phyllo dough and keep it covered with plastic with a damp towel on top.
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Remove 2 individual sheets of phyllo dough and stack them one on top of the other with the long edge facing you on a clean, dry surface.
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Fold back one side of the top phyllo sheet and brush the sheet underneath with olive oil using a pastry brush. Replace the top sheet and do the same with the other side so that the whole phyllo sheet underneath is brushed with olive oil.
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Brush the top sheet of phyllo dough with olive oil.
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Cut the phyllo dough from top to bottom down the middle of the sheets with a sharp knife. Then cut each half twice from top to bottom making six long strips of dough.
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Place 1 TBSP of filling at the top of each phyllo dough strip.
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Fold the top left corner of the first phyllo strip over the filling so that the top forms a triangle. Continue folding the dough in triangles all the way down until all of the dough is wrapped in a triangular pocket with the filling on the inside.
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Fold each phyllo strip the same way.
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Place each spanakopita triangle on a baking sheet lined with parchment paper. Brush each spanakopita lightly with olive oil.
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Continue wrapping the filling in phyllo dough as above until all of the filling has been used.
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Bake the spanakopita in an oven preheated to 350 degrees F for 12-15 minutes, until golden brown on the edges.