Preparation time: 40+ min
450 g spinach
400 g silky tofu
100-200 g coconut yogurt
80 g plant-based cheese
1 large leek
1 large onion
2 cloves of garlic
¼ tsp nutmeg
Fry the chopped onion in a little bit of oil. When the onion turns yellow, add chopped garlic, leek, and spinach. Fry until a lovely fragrance develops (5 minutes).
Remove from the heat and add the silky tofu*, coconut yogurt, grated cheese, and nutmeg. Add salt and pepper to taste.
500 g phyllo dough
100 ml water
1 tbs oil (can also be plant-based butter)
Preheat the oven to 230°C.
Mix water and oil in a cup.
Separate sheets of phyllo dough and cut them in half. Take one sheet at a time, spread the mixture of oil and water on the sheet to make it softer. Add two tablespoons of the filling in a straight line on one side of the sheet. Leave 1 cm without stuffing on both sides, right and left. First, fold the dough on each side and then roll it as if you would roll a crepe, from the part with the filling to the empty part.
Spread the baking tray with oil and place the rolls on it. Bake for 20-35 minutes, or until golden brown.
*drain the silky tofu as much as you can, otherwise, the rolls will be too soft.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.