Monday, July 25, 2016
Phase 1: The Preparing of the Dough
1 package whole wheat phyllo
damp paper towels
3 tbsp vegan butter or olive oil
3 bay leaves
Defrost the phyllo. Place a large sheet of parchment paper on your work area. Slowly and carefully unroll the phyllo. Place some damp paper towels on the rolled dough leaves.
In a little pan, heat up oil or butter with bay leaves, until aromatic (and, in the butter case, melted.)
Phase 2: The Preparing of the Filling
1 tsp olive oil
1 pound spinach, chopped
1 tbsp herbs de provence
1 tbsp sage
1 tbsp oregano
1 large handful chopped green onion - white and green parts
1/2 cup almond feta
4 tbsp flax seeds
10 tbsp water
juice from 1 lemon + some lemon zest
Grind flax seeds and mix with water. Set aside.
In a large pan, heat up olive oil and add herbs de provence, sage, oregano, and green onion. When the herbs are fragrant, add chopped spinach and move it around the pan until it wilts and softens. Turn off the heat.
When the spinach is no longer piping hot, mash feta into flax mixture and add to spinach. Mix well. Add lemon and lemon zest for a last quick mix.
Phase 3: Assembly
With a little rubber brush, oil a 9x13 lasagna pan.
Place the top phyllo leaf in the pan, with its sides draping over the pan. Dip brush in oil/butter and lightly oil the leaf. Place a second leaf on top, also draping over pan. Lightly brush that one as well with oil. Repeat until you have about 6 layers.
Spoon spinach mixture over the leaves and flatten with a spatula. Then, fold the draping corners of the dough over the mixture.
Place a phyllo leaf on top of the mixture, carefully tucking its corners around the mix. Lightly brush its top with oil. Place a second leaf on top, also brushing with oil. Repeat until you have 6-8 layers. End with a light brush of oil.
Phase 4: Bakeage
Bake at 350 degrees for 50 mins, or until top layers are golden and crumbly.