Tuesday, January 17, 2012

Vegan Spinach and Artichoke Stuffed Phyllo

Happy Tuesday to one and all.

I am happy to report that I am back on the blogging track and intend to put up posts everyday.

It is amazing how much the holidays mess you up and can get you off track.

Well now that I am back in the kitchen I decided today I wanted to share with you all what I made for dinner last night.

Vegan Spinach and Artichoke Stuffed Phyllo

This was my first time working with phyllo and I have to say I loved it.

I have avoided it in the past because I thought it was too fragile or hard to work with.

Suprisingly it is very forgiving, but yes it is still fragile.

To make this yummy side item you will need the following ingredients:

1 can artichoke hearts (drained and rinsed)
5 mushrooms (I used button and baby portabello)
5 cloves of garlic minced
3 C spinach
1 can garbanzo beans (drained and rinsed)
juice from 1/2 of lemon
1/2 tsp salt
1/4-1/3 olive oil for smoothness
phyllo dough

I put all of the ingredients, except the phyllo dough, into my Vita-Mix and blended until smooth (which leaves you with a pretty tasty hummus on its own).

Take 1 sheet of phyllo brush it lightly with olive oil then repeat.

Place a 3rd sheet of phyllo on top but do not brush with oil instead smear with spinach spread.

Fold one length towards the center:

Then fold opposite side:

Roll up and place on a cookie sheet with a parchment paper liner:

Brush tops and sides with olive oil and bake for 20-25 minutes at 375 degrees.

You are left with a yummy, veggie filled, treat.

I hope you all have a very happy Tuesday and I will be back tomorrow to celebrate 1 year of What I Ate Wednesday with Jenn.

What have you cooked lately that was outside of the box for you?
Have you ever used phyllo?

Nap-Time Creations


  1. Oh wow, that looks so delicious! I love cooking with filo pastry. At Christmas, I made a mushroom and chestnut pate en croute, which was super easy and really tasty! I also love making spinach and tofu 'ricotta' filo parcels. I'm definitely going to give your recipe a try. It's looks yum!

  2. Oh wow!!!! This recipe is perfection!! I recently decided to transition toward veganism. I am definitely trying this one out!!

    Soon I'll be posting a "cilantro pesto" i think you'll like, stay tuned! :)

  3. Love, love, LOVE it. So hard to find phyllo recipes that are non-dairy. Thanks for sharing!

  4. What a great idea... I love phyllo this looks super tasty. I have yet to make anything with phyllo at home but I need to make that happen.

  5. I did fall in love with phyllo the first time I used it also. You have put it to great use in this recipe. I would have never thought of anything like this and these would make for tasty appetizers. Well done.

  6. This is so cool! I love the idea of spinach in any form - but this spread with its garbanzos and lemon sounds particularly good. Maybe it's time for me to try my hand at phyllo dough...

  7. Now this is the kind of vegan dish I could go nuts for! What gorgeous packets of yumminess! I actually have a filo post coming up on Thursday...hope you'll check it out!

  8. Loving this one! I'm going to try it ASAP...looks so yummy and definitely healthy. :)

  9. Well this certainly sounds yummy! I'm glad you're back on schedule! It's hard to get back in the swing of things when you take a break, isn't it? LOVE artichokes and spinach together!

  10. That looks good! Make it again when I'm over, okay?

    Love always,

  11. These look amazing! I'm still intimadatd by phyllo and would love to try these. Yummy, yummy filling>

  12. This looks extremely delicious! Very creative use of the phyllo dough =)

  13. That looks amazing! I've never made anything with phyllo, but I used to love spanikopita (until I realized the cheese made me sick to my stomach). This sounds like it would be right up my alley!