Everything is better wrapped in Phyllo.
Seriously. I just love the stuff. Even though it can be hard to work with and requires a delicate touch, a relatively little known fact is it is very forgiving. A little rip here, or tear there can be easily fixed and when baked it comes out great no matter what!
Below is a lovely base recipe for a basic filling. You can be creative and add whatever you would like to the base mixture- the sky is the limit!
Pine Nut Filled Phyllo Triangles
1 box frozen phyllo dough sheets
2 cups pine nuts
1/4 cup olive oil
zest of 1 lemon
juice of 1/2 a lemon
2 shallots chopped finely
1 garlic clove, minced
2 tsp nutritional yeast
4 tbsp Earth Balance Vegan Butter, melted
Flat leaf parsley leaves
salt and pepper to taste
Take phyllo dough sheets out of the freezer and allow to thaw according to the directions on the box (at least 30 minutes). Heat oven to 400 degrees. Place pine nuts, olive oil, lemon zest, lemon juice, garlic and shallot in a food processor and blend until smooth. Melt Earth Balance vegan butter. Remove Phyllo from the box and lay it flat on a cutting board or counter. Cover with a damp towel to prevent it from drying out. Be sure to keep phyllo covered except when retrieving a sheet during the process.
Take one sheet of phyllo and lay it flat on a surface you can cut on. Brush it with some melted Earth Balance vegan butter. Place cut parsley leaves face down on the sheet. Cover with another sheet of phyllo and brush with the Earth Balance. With a knife or pizza cutter cut three ~ 3-4" wide vertical strips of phyllo dough. Place a tablespoon of filling at the end of each strip and fold into a triangles. For step by step directions you may click here:
Place phyllo triangles in the oven and bake until golden brown (about 20 minutes or so). Since ovens vary, keep your eye on them as they will burn easily. These are easily reheated so don't fear if you make 'extras'.