spinach phyllo pockets

first entry!
so... i have been meaning to start a vegan food blog for a while now...
yes.
i'm kicking it off with my first phyllo experiment ever, from last week.



phyllo fresh from the oven!

there were a few slightly different fillings that i used for these...

filling number one:
plenty of wilted spinach, lots of garlic, lemon juice, pinenuts, soft tofu, olive oil, salt and pepper, a pinch of cayenne, a pinch of nutmeg

filling number two:
a variation on filling number one, this one nixed the pine nuts, cayenne and nutmeg, and went easy on the lemon juice.
in their place was half a can of cannellini beans, and some truffle infused olive oil. yum!

these were alternately paired with diced tomatoes or roasted red peppers.

Fillings were made by combining all ingredients in a blender and pulsing gently until they reached a creamy texture.
I'm not going to go into the details of prepping phyllo here, but you can find step-by-step instructions by doing a quick google search. It's surprisingly easy to work with, and makes even the most low maintenance dish seam fancy. Hurray for phyllo!

The phyllo pockets were served with boiled baby potatoes smothered in Earth Balance, then sprinkled with salt, pepper and dill.
yum!