Vegan Spinach and Cheese Filo Triangles
Ingredients
Filling
- 325 g firm tofu
- 1 1/2 lemons, juiced
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1/2 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tbsp onion flakes
- 1/2 tbsp garlic powder
- 2-3 tbsp olive oil
- 500 g frozen spinach, thawed and squeezed of all liquid
- 1/2 tbsp dried dill
Other
- vegan shredded cheese
- filo pastry (I used 2/3 of the Anoniou's roll)
- sesame seeds (optional, for sprinkling)
- flakey sea salt (optional, for sprinkling)
- olive oil
Instructions
- MAKE THE TOFU RICOTTA. Preheat oven to 190ºC. Place all ingredients except the spinach, of the filling into a food processor. Transfer into a bowl and then stir in the spinach.
- CUT THE FILO PASTRY. Before unrolling your filo pastry, cut the roll into thirds.
- FORM YOUR TRIANGLES. To form a triangle, brush a single layer of pastry with some olive oil - it doesn't have to be fully covered, just a rough brush is fine. Place another layer on top and brush with a little more olive oil. Place a spoonful of the spinach filling at one end and top with a small pinch of shredded vegan cheese. Fold the end to form a small triangle and continue to fold up the pastry, flag-style until you have an enclosed parcel. Place on a lined baking tray. (If you want to freeze some - see my freezing tips above, they reheat so well!) Brush with a little olive oil just before baking and sprinkle on some sesame seeds and/or flakey sea salt.
- BAKE for around 30-40 minutes or until golden brown! Allow to cool slightly before eating because the filling gets HOT! DEVOUR
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