6 sheets phyllo dough (check to ensure vegan friendliness), thawed and at room temperature
Instructions
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Add your spinach and olive oil to a large skillet, and sauté until wilted (but not mushy). Add it to a medium mixing bowl with your Cashew Ricotta. Season liberally with salt and pepper, and then grate in some nutmeg with a microplane. Mix well to combine and set aside.
Find a large surface to work on (preferably a large cutting board, as we’ll be cutting the dough in a second). Carefully unwrap and unfold your phyllo dough next to your cutting board, and place it under a piece of parchment paper with a tamp dish towel over top. This keeps the dough from drying out.
Grab a small bowl and add your 1/3 cup olive oil. Grab a silicone brush. Place 1 piece of phyllo on your large cutting board, re-cover the stack of phyllo dough, and carefully brush the top of your 1 piece of phyllo dough with olive oil. It’s okay if the dough rips a bit, just try to piece it back together. Repeat until you have 6 layers of phyllo dough, all sandwiched together with olive oil. Brush the top with olive oil as well. Carefully make three cuts longways, dividing the dough into 4 long strips.
Divide your filling into 4*, and place the filling at one end of each of the long strips (see photos). Carefully roll the strips into a folded-up triangle (like you’re making a paper football), and place seam-side down on your baking sheet. Brush them with a bit of olive oil, and bake for 25-30 minutes or until golden to your liking.
Remove from the oven and place on a wire cooling rack to cool. Enjoy warm or room temperature. Store in an air-tight container in the fridge, and reheat in the oven.
Notes
*If you want 8 triangles instead of 4, I think you could cut the 4 long strips in half (one cut perpendicular to the cuts you already made), and divide the filling into 8. The bake time might be a bit less – I’d say 20ish minutes should do the trick.