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.
