Tuesday, December 22, 2009

Festive Phyllo Triangles

As you can see by the paltry number of posts this month, December has been a pretty busy month in every sense but the culinary. I had all sorts of plans to do baking and post a bunch of ideas for the holiday season, but alas . . . . What is it they say about the best laid plans? I did make Peter Reinhart's stollen recipe (awesome), and I have finally figured out what to make for Christmas dinner. Since I will be feeding vegans and omnis alike, I wanted to make something that could be enjoyed for what it was, and not some imitation of a meat dish. Enter the phyllo! The filling is chickpeas with cranberries and spinach: tasty and also red and green for Christmas.

INGREDIENTS
- 2 tbsp oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 19 oz can chickpeas, rinsed and drained
- 1 cup fresh cranberries
- 1 cup packed baby spinach
- 10 roasted chestnuts, chopped
- 2 tbsp flour
- 1 tsp rubbed sage
- 1 tsp thyme
- 1/4 tsp cinnamon
- salt and pepper to taste
- 1 pkg phyllo dough
- melted margarine, or oil

METHOD
Makes 16 Preheat oven to 375 degrees
1. Heat oil in a frying pan over medium heat. Saute onion, garlic, and celery for 5-7 mins, until soft and translucent.
2. While onions are cooking, pulse chickpeas, cranberries, and spinach in a food processor. Make sure not to process into a paste.
3. Place chickpea mixture in a bowl, then add onions. Add chestnuts, flour, and spices and mix well. Season to taste.
4. Place one sheet of phyllo on the counter and brush with melted margarine or oil. Place another sheet on top and brush with oil. Cut phyllo lengthwise into three long strips of equal width. Place a scant 1/4 cup of filling at the bottom of each strip. Fold like you see here. Brush folded triangle with oil or margarine. Place on a baking sheet lined with parchment paper.
5. Repeat with remaining filling. Bake for 15-20 mins, until golden brown.

I served mine with roasted mushroom gravy. As you can see, I could not really figure out how to present the dish. On Christmas day I just plan to put them on the plate with all the other veggies and not worry about how it looks in a picture.

20 comments:

Kitchen Witch said...

Those look mouthwateringly good!
I'm just about to start on an xmas casserole with phyllo that these remind me of. Chestnuts! I love it.

lunchiemunchies said...

This looks great! I bet the filling would be yummy used for stuffing squash or even as a hummus alternative!

Sarah Goblot said...

Thank you!

My sister has asked me to bring a tourtiere to her place for Christmas Eve supper, but tourtiere is so plain. I'm going to make this instead.I will probably add some millet to make it a bit closer to tourtiere. :)

The Bad Vegan said...

oooh...chickpeas, cranberries and spinach sounds like such a delicious combination! my (non-veg)family is visiting soon and i've been struggling to decide on the recipes to prepare while they're here. i think we may have to try this one. thanks!

Vanilla-mama said...

This looks great! How many people does the recipe serve? Thanks, Angela

Karen said...

Yum! Merry Christmas!

Stefanie said...

I am going to have to try this one of these days. They look really good.

AO said...

We made these for a vegan addtion to Christmas dinner, and they were a big hit (with non-vegans too)! The filling reminded me of stuffing, so delicious.

Erykah said...

Just discovered your blog and we are newly vegan. Vegetarian for over a decade, pretty close to two but newly vegan since our baby is allergic to dairy and eggs. I'm enjoying vegan more than I imagined and thanks to your blog, so are our five (and a half) kids! WTG Vegan Dad.

PS Just made the vegan cajun crab cakes and it was a huge hit! My husband, who is a sympathetic/household vegetarian, LOVED them!

Monkey's Mama said...

That sounds very good. I don't really like "fake meat" myself so I love a good option that isn't trying to be something else. Thanks!

pedestal dining table said...

Wow! This is something new for me! I like it! And the sauce is what I crave the most!

Dirty Kitchen said...

This looks great. I never would've thought of mixing chickpeas with cranberries and spinach. I can't wait to try making this for my family soon.

shanna said...

hi. i just wanted to let you know i made your seitan roast with wild rice-cranberry stuffing for my mom, sister, brother-in-law, two neices and a nephew--all omnivores and texans to boot. they LOVED it. the 8 year-old neice has now declared she wants vegan food every christmas. i think they have finally stopped thinking my spouse and i are "weird vegans." thanks! :)

halpey1 said...

Wow, just stumbled on your site... LOVE it and thank you... have you discovered Tal Ronnen's The Conscious Cook yet? He's got some killer recipes in there. Cheers.

Millie said...

That looks mighty delicious.

http://nuestracena-vegancuisine.blogspot.com

Little Aspects said...

Oh gosh. These look delicious! I'm pretty sure I'll be popping these on the menu this week.

I love your blog by the way - just love it! I think it's great that you are raising your children as vegans :-) I'm not sure if you've written about it elsewhere, but do you have trouble when your children go to other people's houses? As in, do other people try to feed them meat/dairy etc? Just wondering how you negotiate these things - I don't have children myself (yet!) but when I do, I vaguely foresee this as being a potential issue.

Vegan Dad said...

Little Aspects,
We live in a very tolerant, understanding, liberal/commie/pinko neighbourhood (with some vegetarians and milk allergies) so it's not much of a problem. The kids always bring their own pizza and cupcake to birthday parties just to make things easier.

Little Aspects said...

That's fantastic. It must make things so much easier. Thanks for answering my question! Again - love your blog and the recipes. :-)

anxiety knits said...

You have given me the courage to work with Philo for my first time. I have always given this fragile dough plenty of distance since I have a tendency to mangle delicate things. Surprisingly I didn't make this dish unrecognizable. Thanks for the inspiration.

hellseyduster said...

I have always been scared of phyllo dough but it's actually pretty easy to use. Thanks for the introduction - I will be sure to use it more in the future.

I screwed up the filling of this dish quite a lot because I could not find certain items this time of year. I used frozen spinach and cranberries and (accidentally) less chick peas than what was called for. Still came out awesome though and lasted a couple of days. Made the gravy too.

Thanks!