Note: If you’d rather make pillows, you can wrap them up like little square packages. In addition, you may also make them more like baklava by layering in a baking pan and cutting all the way through after baking.
- 3 Tablespoons olive oil
- 1 medium white onion, finely diced
- 3/4 Teaspoons dried dill
- 1-2 cloves garlic, minced
- One 14-ounce package 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
- Large batch of vegan phyllo dough, thawed (about 1 pound/20 sheets)
- 1/2 Cup vegan butter, melted
Sauté the 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 steamed spinach.
Unroll properly thawed phyllo, handle with care. With a sharp knife, cut phyllo into sheets into 3-by-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-by-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 butter. 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 375 degrees. 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 20-30 minutes, until golden brown.