I cheated by using pre-made spelt phylo dough. And holy crap is phylo hard to work with; I don't think I've ever cursed so much at dough. It was falling apart everywhere, ripping, and drying out way to fast.
I asked a really great chef earlier today if he had any tips for me for my phylo endevour, and he said to put a wet paper towel over the dough you haven't used yet, because it dries out too quickly. And also to oil/butter your sheets individually before you put your cheese and spinach on top. VERY IMPORTANT! :)
Spinach Pie Version 2.0
- 6 cups of baby spinach
- 1/4 medium sized vidalia onion, chopped
- 1 garlic clove, minced
- 2 tbsp water
- 1/2 tsp sea salt
- 8 sheets pre-made phylo dough
- 4 tbsp earth balance vegan butter, melted
- basil cashew cheese
- 2 tbsp pine nuts
- 1 tbsp fresh parsley, minced
- 1 tbsp fresh basil, minced
Make the basil cashew cheese ( 1 cup cashews soaked in water for at least 3 hours, 2 leaves of basil, 1/2 tsp sea salt, 1 garlic clove, 2 tbsp olive oil, 1.5 tbsp nutritional yeast, 1 tbsp fresh squeezed lemon juice; put into food processor and blend) and set aside. Next up, sautee the spinach, onion, garlic, parsley, and basil in the 2 tbsp of water. When the spinach is dry (10-15 min), set aside. Now is the hard part. Be very careful when handling your phylo. Take out a sheet and cover with butter, apply evenly. Now, add another sheet on top of the last one and add butter as well. Do this until you have the 8 sheets on top of eachother. Cut the sheets into squares that would fit into your cupcake tins. Put the dough into the cupcake tins and push it in tightly. Now add your spinach mixture, then top off with the cashew cheese and a few pine nuts! Bake in a 300 degree oven for about 25-30 minutes or until golden! Let cool and enjoy!
|Phylo in the silicone cupcake holders|
|Fresh out of the oven!|
See you tomorrow!