0 Ratings
1 container creamy herb fauxmage
1 package phyllo pastry thawed
1 cup finely chopped red onion
10 oz packaged frozen spinach thawed
4 chopped cloves of garlic
2 tbsp olive oil
1 lemon zest
1 tbsp chopped fresh dill
0.5 cup vegan melted butter
few pinches of salt and pepper
Saute onion & garlic in olive oil until softened.
With clean hands, squeeze out excess liquid from spinach. Discard liquid, add spinach to pan. Saute for a couple of min, remove from heat & cool.
Mix in Fauxmage, lemon zest & dill. Season with Salt & Pepper.
Brush a sheet of phyllo with melted butter & cut lengthwise into 4 even strips. Spoon 1 tbsp filling at bottom of each strip.
Repeat triangular folds all the way up each strip to form phyllo bundles. Brush with melted butter
Repeat until filling is used up.
Bake at 375° F on parchment lined baking sheet, 7 - 8 minutes per side until golden brown.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
