This is the original recipe

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.

Prep Time 30 minutes
Cook Time 30 minutes


  • 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


  • 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.

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