Savory Vegetarian Phyllo Pastry

Ingredients

1 large onion, chopped

700 gram of mushrooms and beyond beef ground,

4-5 garlic cloves, minced

10 oz spinach-blanched for 10 second

5oz feta, crumbed

5 oz artichokes, chopped

Salt and pepper

½ vegan bouillon cube, optional

Combination of herbs: parsley, dills, and/or mint

6 tables spoons of butter and/or olive oil

Heat a large skillet over medium heat and add the olive oil with the onions and a pinch of salt. Cook until soft and golden. About 7-8 minutes.

Clean and slice the mushrooms

Add the mushrooms to the pan and cook over medium-high heat until tender and until their juices have dried up.

Add Beyond Beef Ground, break up and cook.

Add bouillon cube of your choice, optional

Add ground black pepper, to taste

Add the garlic and warm through until fragrant.

Add blenched spinach. cook until most of the juices have evaporated.

Remove the pan from the heat and add crumbed feta.

Taste and adjust the seasoning if needed.

Layer two phyllo sheets on top of each other and drizzle butter between the layers. Drizzle butter over the top layer. (see video)

Spread 3 Tbsp of filling on the sheets. Roll the stuffed sheets to form a spiral.

Place the spirals on a baking tray lined with parchment paper and brush the spirals all around with the remaining melted butter and/or olive oil

Set the air fryer to 350 F and cook the spirals for 15 minutes or until golden and crisp. Flip in a halfway

If cooked in an oven, bake at 350 F until golden browned.

Note: They freeze well so after liberally apply oil or butter, freeze with lined parchment paper. Keep frozen swirls in an airtight bag

Daeeun's Kitchen