The farmers markets have truly come alive again, with beautiful hues of purple and green adorning vendors veggie filled stands. Amongst all of the beauty one item in particular really caught my attention as it appeared exotic to my eyes and tastebuds. With my love and curiosity compelling me to grab this beautiful and mysterious purple spinach I loaded up my basket with two bunches and rode as fast as I could back home to my kitchen. Upon grabbing this intriguing new plant I was instantly scanning my mind for inspiration as to what I could create, knowing that this new find was worthy of more than a simple sauté. I quickly realized that I had phyllo dough in the freezer an ingredient I hadn’t ever experimented with prior to this recipe, which made the time spent in my kitchen this afternoon ever more exciting! Phyllo dough can be tricky to work with, especially if one is aiming for no cracks or tears in the dough. You can bet I went for a more “rustic” look and let my desire for perfection waft away with the intoxicating scent of aromatic herbs and spinach.
To give the filling a nice and creamy taste and texture I used a cashew alfredo sauce which you can serve on the side as a dipping sauce.
I highly recommend you make a batch of these for your Mother’s Day Brunch as they are guaranteed to bring a unique burst of warmth and pleasure to your picnic.
Preheat oven to 375
2 lbs Spinach (destem and rinse) (I used purple spinach)
5 garlic cloves
1/4 piece of a large sweet onion
5 spring onions
1/4 cup oregano
1/4 cup thyme
Make cashew Alfredo:2 1/2 cup cashews (soaked) 1/4 lemon juice 3/4 cup water 1 tsp black pepper 1 tsp sea salt 1 tsp garlic powder Place all ingredients in blender, blend until smooth.
Cook spinach down lightly in a pan with a dollop of coconut oil, when finished set aside to cool down.
in the same pan add onion and garlic to cook until translucent and then add the herbs.
In a mixing bowl combine Alfredo sauce with spinach and herbed garlic and onion mix.
Stir until everything is well combined.
Lay out three layers of filo dough and cut evenly down the center longways
Place filling in one corner and fold dough over in a triangle form continuing until all dough is folded. Brush finished triangle with coconut oil and place on baking sheet lined with parchment paper.
Bake for 25min or until lightly golden