Greek inspired stuffed tempeh and spinach filo parcels

Zingy, herby tempeh with creamy cashew cheese, seasoned spinach all stuffed inside crispy filo pastry.

cooking time: 45 minutes

serves: 4

Ingredients

For the tempeh marinade

20g Bag fresh dill fronds (stalks removed)

60ml Extra virgin olive oil

1 Juice and zest of lemon

1/2 Tsp of dijon mustard

For the cashew cheese

80 Cashew nuts (soaked in boiled water for 10 mins)

1 Juice and zest of lemon

1 Garlic clove (peeled)

10g Nutritional yeast flakes

Salt and pepper to season

10ml Water

1 Tbsp olive oil

250g Tempeh (cut into rough chunks)

360g Fresh spinach

1/4 Tsp ground nutmeg

1 Tbsp small capers

3 Spring onions (finely chopped)

4 Filo pastry sheets

100ml Extra virgin olive oil

2 Tbsp sesame seeds

Method

Place the tempeh into a steamer and steam for 8-10 minutes.

Make the marinade by blitzing all the ingredients together with a hand blender.

Remove the tempeh onto a large baking tray and pour the marinade over, toss together so all the tempeh is coated and set aside.

Now make the cashew cheese by combining all the ingredients in a blender to form a thick paste and set this aside.

Place the spinach in a large bowl and pour some boiling water over from the kettle and allow to wilt. Drain and plunge into some iced water to stop the spinach from cooking and losing its vivid green colour.

Drain the cold spinach and squeeze with your hands to remove the excess water, you may need to do this two or three times then finely chop and place into a mixing bowl. Add the cashew cheese, nutmeg, spring onions and capers with some seasoning (to taste) and place in the fridge.

You can now place the tempeh in the oven and cook for 15 mins.

Once cooked remove and add to the spinach mix and combine everything together.

Lay the filo sheets out one at a time keeping the others under a damp cloth so as to not dry out. Cut each sheet in half lengthways and brush with some oil. Spoon 1 large tbsp of spinach mix onto the bottom of the filo sheet making a right-angled triangle. Fold this triangle over and brush with some more oil. Repeat this until you have used up all the filo sheet. Scatter some sesame seeds over the finished parcel and place onto a non-stick oven tray. Once you have completed all the triangle parcels place in the oven and cook for 20-25 mins until nicely browned, remove and serve.