10 oz chopped spinach, frozen

1 tsp suger

1/3 cup vegan cream cheese

phyllo dough

3 tbsp vegan butter

2 tbsp olive oil

1. If your phyllo dough is frozen, leave out on counter for at least 2 hours until it is completely thawed.
2. Preheat oven to 350 F.
3. Microwave frozen spinach until it is thawed.
4. Divide the spinach into 3 patties. Using your hands, squeeze the patties in your hands over the sink to remove as much moisture as possible. Pat patties dry with a paper towel to further remove excess moisture.
5. Pat spinach out flat onto a plate, forming a single layer. Sprinkle with 1 tsp sugar and let sit for at least 5 minutes to draw out the bitterness.
6. Unroll thawed phyllo roll. Using a sharp knife, cut sheets lengthwise into 3 even columns, leaving you with 3 sections of phyllo strips. Stack all sheets on top of each other so you have 1 stack of long phyllo strips.
7. In a small microwave safe bowl, add vegan butter and olive oil. Microwave in 10 second intervals until completely melted.
8. Line a baking sheet with parchment paper.
9. Add 1 phyllo strip to the parchment paper. Using a pastry brush, lightly brush the phyllo sheet with the melted butter/oil mixture.
10. Add another sheet on top and lightly brush again.
11. Spoon about 1 tbsp of the spinach mixture and add it to the top of the strips.
12. Take the top left corner of the strip, and fold it to the right, forming a triangle at the top. Next fold the top right point down to the left side, forming another triangle. Continue this motion until you reach the bottom of the strip. Set finished spanakopita triangles on a side plate.
13. Continue forming spanakopita triangles until you use up all of the cashew cheese filling.
14. Evenly distribute spanakopita triangles on your parchment lined baking sheet and bake for 20-25 minutes or until they are a deep golden brown.

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