SERVES
Serves 6-8
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
1 hr 20 min
INGREDIENTS
- 10 oz fresh spinach (large clamshell)
- 1 1/2 tsp salt, divided
- 3 cloves garlic
- 1 medium onion, chopped
- 1 Tbsp fresh parsley (or 1 tsp dried parsley)
- 1 Tbsp fresh dill (or 1 tsp dried dill)
- 2 Tbsp fresh min (or 2 tsp dried mint)
- 1/24 cup scallions, sliced
- 1 – 7oz pkg GOOD PLANeT Olive Oil Mozzarella Shreds
- 1 – 6oz block GOOD PLANeT Olive Oil Greek-Style Feta, grated
- 1 1/2 tsp black pepper
- 3 Tbsp egg substitute
- 1/2 cup plant-based butter, melted
- 1 – pkg (about 12 sheets) plant-based phyllo dough
MADE WITH GOOD PLANeT
Mozzarella
Greek-Style Feta
DIRECTIONS
1.
Pre-heat the oven to 400*F
Roughly chop the spinach and toss with a bit of salt. Let sit for about 5-10 minutes and then squeeze out extra moisture in towel.
2.
Sauté the chopped onion until translucent then add garlic and cook for another minute. Set aside.
3.
Make the filling by combining the spinach, onion and garlic mixture, herbs, scallions, mozzarella, feta, salt, and pepper.
4.
Prepare the phyllo dough by brushing a bit of the butter the phyllo sheetsthen add a layer of spinach mixture along the edge. Roll into a tube.
5.
In a a buttered oven-safe dish, coil the prepared tubes into the dish. Brush with more butter on top and bake for about 50-55min or until golden brown on top. Cool for 20 minutes before enjoying.