Characteristics:
- Nutrient dense superfood snack, appetizer, or light meal
- 100% plant-based / vegan
- Very high in fiber, phytonutrients, antioxidants
- Very high in vitamins and minerals
Tools Needed:
- Large saucepan, cooking utensil
- Food scale and/or measuring cup
- Measuring spoons
- Large mixing bowl
- Baking tray lined with parchment paper
- Pastry brush
INGREDIENTS
- 1 lb. leafy greens – we used 1 bunch each of kale, spinach, pea shoots, and watercress
- 5 oz. herbs and aromatics – we used 1 bunch green onion, and several sprigs each of fresh oregano, sage, thyme, mint, and rosemary
- 1 cup of Flora extra virgin olive oil (for the flavor and high quality)
- 2.5 oz. red onion, finely diced
- 1/2 oz. minced garlic
- 15 g (3 scoops) Gandalf Spirulina
- 1 package phyllo pastry
- Sesame seeds (optional, for topping)
INSTRUCTIONS
- If your pastry sheets are frozen, allow them to defrost at least 3 hours.
- Wash and dry greens and herbs. Remove any hard stems and finely chop them all.
- Heat olive oil on low, then sauté red onion until soft. Add garlic and cook a few minutes, then remove from heat and add onions and garlic to a bowl.
- Heat more olive oil into the saucepan and fill with greens and herbs. Toss with kosher salt and freshly ground pepper. Add more greens as they wilt or do this step in batches.
- When all the greens are soft, add to the onion-garlic mixture. Sprinkle in the spirulina powder. Stir well and make sure everything is evenly mixed. Taste and adjust.
- Preheat oven to 325 degrees. On a clean surface, lay out two sheets of phyllo pastry. Keep the rest wrapped up to keep it from drying out.
- Pour some olive oil into a dish, dip your brush and paint oil evenly over one of the sheets of pastry. Then place the other sheet over top of the oiled one, and smooth them down.
- Using a knife, cut through the two layers of filo 3 times to make four strips. Each should be about 3 inches wide and 2 layers thick.
- Place a scoop of filling at the end of each strip, and then fold the strip diagonally over the filling to make a triangle. Repeat the folding process back and forth in alternating directions until you get the bottom of the strip. The pastry triangle should be sealed on all sides. Using the brush and a light coating of oil, stick any extra dough down flat.
- Quickly repeat with the other pastry strips and lay your triangles on the baking sheet. Repeat steps 7 - 10 until you use up all your filling. If you want, sprinkle sesame seeds over top before baking. Wrap and refrigerate any unused pastry.
- Bake the triangles for 20 to 30 minutes, until the phyllo dough is baked to the colour you prefer (the only thing that needs cooking is the pastry).
