I made some spinach filo pastries for the first time last night and they came out pretty well considering this is my first time working with filo dough. I definitely don’t have the patience for it because it kept tearing.
The filling was easy to make and other than tasting a bit too savory (is there such a thing??) was good. It was a combination of chopped up spinach, firm tofu, cashews, sauteed onion, cremini mushrooms, garlic, and nutritional yeast all thrown into the food processor with some olive oil and salt.