Vegan Ricotta & Spinach Parcels
Inspired by the traditional Greek dish Spanakopita, these Vegan Ricotta and Spinach triangles are delicious. Being vegan this recipe does not contain any dairy, rather the ‘ricotta’ is made from a base of cashews. The ‘cheesy’ spinach filling is wrapped up in filo pastry and baked in the oven. These delicious triangles are perfect for the work lunch, mid week dinner or even as a dinner party entree.
On a medium heat sautee the onion in a tablespoon of olive oil until the onion becomes translucent. Reduce the heat to low, add the kale and spinach and cook for a further 5 minutes stirring continuously to it doesn't burn.
Remove from the stove and stir through the ricotta. At this stage try the filling and add any extra seasoning you wish. Allow to cool slightly before you begin to assemble the triangles.
Preheat the oven to 180 degrees celsius. With the filo pastry remove it from the packet and lay flat on a board/bench.
Taking one sheet of filo at a time lightly brush it with oil and fold it in half, length ways.
Take a large spoonful of filling at place it on the bottom right hand corner of the filo pastry.
Now fold the pastry on a diagonal. Repeat the diagonal fold until you have a triangle shaped parcel.
Place the triangle onto a baking tray lined with baking paper. Repeat with remaining sheets of filo pastry.
Brush the top of each triangle with a little bit of olive oil and bake in the oven for 15 minutes or until golden brown.