I did not do the béchamel. Maybe next time I’ll try it. We had some left over orzo from last night. We ate that as a side.
Ingredients
- 1 1/2 lbs mushrooms
- 3 tbsp olive oil or vegan butter
- 3 cloves garlic minced
- 1/4 lb baby spinach
- Salt and Pepper to Taste
- 2 leeks
- 1/2 cup white wine
- 1 tbsp fresh sage
- 3 tbsp nutritional yeast
- other veg I added asparagus
- 1 lb box phyllo dough
Instructions
- To begin, remove your phyllo dough box from the freezer and leave it in the refrigerator for eight hours.
- When you start cooking, move it to the counter to reach room temperature.
- Chop the mushrooms into small (around 1 inch) slices.
- Chop the leeks into small pieces. Make sure to get any dirt out of it.
- Chop up any other veg you are using
- Add the garlic and sauté, while stirring, until fragrant.
- Add the mushrooms, leeks, and any other veg and salt and pepper to taste.
- Continue to cook, stirring frequently, until the mushrooms and veg are tender.
- Add the spinach and cook until the leaves are wilted.
- Add wine, nutritional yeast, and sage
- Bring to a simmer and cook for 6-10 minutes
- Remove from heat
- Preheat the oven to 350 degrees
- Remove the phyllo from the box and carefully unroll it. It’s okay if you get a few breaks in the sheets, as they will be stuck together with vegan butter.
- Using a large knife or pizza cutter, slice through the sheets, cutting them into thirds longwise. The slices will be roughly 18” long and 4.33 inches wide.
- Set the phyllo to the side of your workspace and cover them with a damp towel so they do not dry out while you work.
- Lay down a sheet of phyllo on a cookie sheet and brush the surface with melted vegan butter.
- Place another sheet of phyllo on top of this one, creating two layers. Brush the second layer with butter too.
- Scoop about 1/4 cup of filling onto the bottom end of the strip. Fold the corner of the fillo over the filling, creating a triangular corner.
- Flip the triangle upwards and continue folding it, keeping it triangular (like folding a flag) until you have folded the whole strip around the filling.
- Place the triangle on a baking sheet and brush it with vegan butter. Continue until you have used up all the filling and sheets.
- Bake the triangles for 25-30 minutes until they’re golden brown.
- Remove from the pan and let them cool for at least twenty minutes before serving.
- You can also store them in the refrigerator after they’ve cool entirely and reheat them by baking them at 350°F for 15 minutes.
