Thin Spinach Triangles


400 gr. spinach,

1 medium onion,

1 small carrot,

1 chili pepper,

1 ripe tomato,

4 tbsp walnut oil,

7 thin sheets of phyllo dough,

1 tbsp black cumin,

1 tbsp sesame seeds,

1 cup soy milk,

2 garlic cloves,

1 tsp sea salt.


1.  Lightly fry onions and garlic clove in a little walnut oil. Fry on medium heat for 4-5 minutes and add chopped chili, salt, tomato and spinach. Cook until excess water has evaporated. Set aside.

2. In a medium bowl, stir together 1cup soy milk, 1 tbsp walnut oil.

3. Place 1 sheet of phyllo dough on the bottom of the baking pan. Spread soy milk sauce until there are completely wet.  Lightly brush sheet with the spinach mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with soy milk mixture and spread grated vegan cheese. Add one more layer and  repeat process with 4 more sheets of phyllo.

4. Brush soy milk and oil mixture on top floor until full wet. Spread black cumin and sesame seeds.

5. Bake in preheat oven to 250 degrees for 30 minutes or until golden brown.

6. Cut in triangle and serve.

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