container creamy herb fauxmage
package phyllo pastry thawed
cup finely chopped red onion
oz packaged frozen spinach thawed
chopped cloves of garlic
tbsp olive oil
tbsp chopped fresh dill
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.
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