Leek and Spinach Triangles

This is a very easy vegan recipe, and healthy too!

We need

  • 2-3 small onions, diced
  • 3-4 leeks, diced
  • Some scallions, also diced
  • A box of store-bought phyllo dough
  • Plenty of olive oil 

The filling

To make the filling, heat 2-3 spoons of oil in a large pan, and start sautéing the onions at medium temperature.  Add salt and pepper according to taste and mix. 

When the onions are browned, add the leeks. Mix them together, cover, and sauté for a few more minutes. Then add the scallions and sauté for a few more minutes. 

We’ll also add some spinach. 

Cover and let sauté for a few more minutes until the spinach is cooked. 

Folding the triangles

To fold the triangles, lay out your first sheet of phyllo on aluminum foil (or parchment paper), and coat it with olive oil. Then lay a second sheet of phyllo dough on top, and coat this with olive oil as well. Fold it in three parts lengthwise. 

Place a spoonful of filling in the corner, and fold in the shape of a triangle (see video for a demonstration). A box of store-bought phyllo dough makes around 20 triangles. 

Arrange the triangles in a baking dish. Coat the triangles’ surface with olive oil, then place in the oven heated to 375 F (190 C) for 30 minutes, until golden brown. 

Let them cool a bit, then eat!

I made this recipe for eight Albanians for Thanksgiving and they all liked it. 




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