Phyllo dough pastry with cashew based cheese and spinach
Crunchy phyllo pastry filled with homemade cashew based labane cheese with steamed spinach and a lot of za'atar.Delicious!Very simple and so so good ♥️
Cashews Cashews are the most common nut used to make vegan cheese and it is very clear why. Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. They are very neutral in taste so you can make them into any flavor cheese you would like.
Probiotics Eating live probiotics has a lot of health value, they provide all sorts of powerful benefits for your body and brain. They may improve digestive health, reduce depression and promote heart health.
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
Recipe's song:
This is a recipe that results in one of the most comforting food you can find, A crunchy and buttery phyllo dough pastry that's filled with so much goodness. A song that gives me the same comfort is For Props by Yves Jarvis
Let's start:
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Prep time: 30 min.
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Resting time: 24 hours (cheese)
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Baking time: 20 min.
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Difficulty: simple
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Servings: 2 big pastries (14 pieces)
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Phyllo dough pastry with cashew based cheese and spinach
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Tools:
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Ingredients:
Labane cheese:
Phyllo pastry:
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Instructions:
- Prepare the Labaneh: Drain the soaked cashews, let them sit in boiling water for 2 minutes (to kill unnecessary bacteria), drain well.
- Place the cashews in the food processor's bowl with the filtered water. Blend well until smooth, this will take a few minutes.
- Add the probiotics and blend well again for 30 seconds.
- Carefully, remove the the blended cashews and transfer it to a clean glass bowl. Cover with plastic film and leave on the counter for 24 hours.
- Transfer the cashew mixture back to the blender, add the rest of the ingredients and blend well.
- Taste the the cheese and fix seasoning according to your preference.
- The texture of the cheese is a little thick, this is perfect for filling a pastry like this Phyllo one.
- To serve the Labaneh as a cheese, you can add olive oil/water/lemon juice to make it more creamy. (I love adding lemon juice because I love my Labaneh very lemony).
- Heat a wide saucepan on low heat, place the fresh spinach in the saucepan and mix until the all the liquids of the spinach are gone.
- Set the spinach aside to cool down.
- Place a single phyllo sheet on a baking paper on a flat surface, using a pastry brush, brush a thin layer of oil all over the sheet. Place another sheet on top of the first one and brush it with oil. Repeat this step with the remainder of the sheets.
- Mix 1 tbsp of za'atar with 6 full spoons of labaneh and mix well.
- Place a spoon full of labaneh cheese in a thick line along the side of the sheet (you can also use a piping bag and pipe a thick line), place the steamed spinach on top of the labaneh.
- Roll the sheets on top of of the cheese, keep rolling the dough into a thick sausage like roll. Brush the sausage with oil and leave for 2 minutes (the oil will soften the dough and will allow you to bend it).
- Roll the sausage to a snail shape very gently and place on a baking tray lined with baking paper.
- Preheat the oven to 400 F. Sprinkle sesame seeds on the dough.
- Bake for about 20 minutes until the dough is golden.
- Enjoy!
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Phyllo dough pastry with cashew based cheese and spinach
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Notes:
- To serve the Labaneh as a cheese, you can add 3 tbsp of olive oil/water/lemon juice to make it more creamy. (I love adding lemon juice because I love my Labaneh very lemony).
- If you prefer a less oily pastry, try using an unsweetened non-dairy milk as an oil substitute. The texture will be a little different but still good.
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Go ahead, share your version with me, take a picture and tag @pwildflour
Let me know what you think of the recipe in the comments section :)
