Earth Balance Spreads - Made Just Right

Country of origin: Greece

Pin It

If you’re looking to add some tasty international inspiration to your dining table, let The Healthy Voyager’s Global Kitchen be your guide. We are giving away copies of the book by Carolyn Scott-Hamilton all this week, so be sure to leave comments on our new posts this week in order to win… your comment is your entry! Winners will be announced next week.

With this recipe, Carolyn takes us on a voyage to the Mediterranean. Warm, cheesy, savory pastries? We’re in! These are perfect as appetizers or even a meal on their own. These really give their originals a run for their money!

Ingredients: (Yields 3 dozen triangles)
3 tablespoons olive oil
1 medium white onion, finely diced
3/4 teaspoons dried dill
1 to 2 cloves garlic, minced
1 package (14 ounces) extra firm tofu, pressed and drained
3 tablespoons nutritional yeast
2 tablespoons lemon juice
Salt and pepper, to taste
2 cups fresh spinach; stemmed, washed, and coarsely chopped
A large batch of vegan phyllo dough, thawed (about 20 large sheets/ 1 pound)
1/2 cup of Earth Balance® Buttery Spread, melted

Directions:
Sauté onion and garlic over medium heat in olive oil. Add in dill and take off heat.
Mash tofu, lemon juice, nutritional yeast, salt and pepper to taste, together with a fork until lumpy and mix in garlic/onion mixture as well as stemmed spinach.
 
Unroll properly thawed phyllo, handle with care. With a sharp knife, cut phyllo into sheets into 3 x 11-inch strips and cover them up with wax paper, and a slightly damp dishtowel on top to keep moist. Make sure they don’t get too wet or too dry.

Take a sheet of phyllo and lay it in a lightly oiled 9 x 13 pan or cookie sheet. Brush it lightly all over with butter. Add another layer, brushing it as well.

Add in and spread about 1 tablespoon of the filling to one end of the strip, being careful to leave about an inch from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip.

Brush the top with melted Earth Balance® Buttery Spread. Repeat with remaining phyllo and filling. Refrigerate for half an hour, covering layers of triangles with wax paper to prevent sticking.

Preheat the oven to about 375ºF. You may want to cover the ones you finish as you roll so that they do not dry out while you’re still assembling. Bake for about 20 to 30 minutes, until golden brown.

For more info on Carloyn, we encourage you to connect with her at:
http://healthyvoyager.com
Facebook
Twitter

What’s your favorite Mediterranean style dish? Tell us in the comments below… all replies will be eligible to win a copy of The Healthy Voyager’s Global Kitchen as well as enter you into our Everyday Giveaway for a chance to win coupons for free Earth Balance®!