Cashew Spinach Spanakopita

Ingredients

• 1 cup cashews, soaked
• 1/2 cup parmesan, grated (optional)
• 3/4 pound spinach, wilted with water pressed out
• 1 bunch cilantro, roughly chopped and wilted with spinach
• 1 bunch scallions, roughly chopped
• 3/4 cups kalamata olives, roughly chopped
• 3 onions diced + caramelized until reduced to 1 cup
• 2 pinches each: coriander, nutmeg, black pepper, added to onions while caramelizing
• Juice and zest from 1 lemon
• Salt to taste
• 1/2 cup Walnut oil, olive oil or melted ghee
• 1 box phyllo

Instructions

1. 1

   The night before you make leave phyllo package in refrigerator to defrost and bring to room temp for 30 minutes before you use.

2. 2

   In food processor pulse cashews until roughly chopped. Add cilantro, spinach, scallions, olives, lemon juice and zest and pulse until combined. It should all still have texture so don’t puree. Scrape into bowl, stir in onions and season to taste.

3. 3

   Lay one sheet of phyllo out on board, brush with oil or melted ghee. Place another sheet on top and brush with oil or ghee. Cut into six strips width-wise. Place heaping tablespoon of filling on bottom corner of each strip and fold into triangle shaped packages. Brush tops with oil.

4. 4

   Place on baking rack on baking sheet and bake for 35-40 minutes rotating after 15 minutes until golden brown and crispy.