Ingredients

6 sheets of phyllo pastry (thaw if frozen)
1/4 – 1/2 cup vegan margarine
1 medium onion – diced
2-3 cloves garlic – minced or crushed
1 8oz bag baby spinach
3/4 cup chopped walnuts
Salt and pepper to taste

Directions

Preheat oven to 375°F. Lightly grease a baking sheet and set aside.

In a sauce pan saute the onions in about 1 tablespoon of oil for 3-4 minutes. Add the garlic and continue to cook for another 4-5 minutes. Add the spinach in small batches and cook till wilted. Mix in the walnuts and salt and pepper, then remove from the heat and set aside.

Melt 1/4 cup of the margarine (if you run out melt the other 1/4 cup), gently unfold 1 sheet of the phyllo pastry, and brush with the melted margarine. Lay another sheet directly on top of the first sheet and brush with margarine; repeat until you’ve used all 6 sheets.

With the short side facing you, spoon the spinach mixture along the bottom third of the top sheet, leaving about 1/2″ of space on the bottom and sides. Fold the 1/2″ of pastry left on the sides in, then starting at the side with the filling, roll up like a jelly roll. Place seam side down on the baking sheet. Brush the top with melted margarine.

Bake for 30 minutes or until golden brown. Let cool for about 5-10 minutes before cutting and serving. A serrated knife works best when cutting.

Can be served as an appetizer or main course with a salad.

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