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Vegan Spinach Phyllo Pockets

Name: Vegan Spinach Phyllo Pockets
Total time: 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 lb spinach; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh parsley; 1/4 cup olive oil; 1 package vegan phyllo dough; 1/4 tsp salt; 1/4 tsp black pepper

Mini vegan spanakopita pockets filled with spinach and herbs, baked to flaky perfection.

40 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Sauté spinach with olive oil until wilted.
Stir in dill, parsley, salt, and pepper.
Cut phyllo dough into squares.
Place a spoonful of spinach mixture in each square.
Fold into triangles and place on a baking sheet.
Bake for 20-25 minutes until golden.

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