Filo Wrapped Squash Triangles

Anything wrapped in filo is always a hit.  At least that is what my mother says.  She has asked me to make her filo wrapped appetizers for work parties a couple of times now.  Although I made spanikopita once, a cheese and spinach pastry, my favorite was a veganized squash and cheese filled appetizer.  I originally made them with chevre, but they work just as well with Tofutti cream cheese.  The filling is creamy and scented with a touch of cumin and thyme, as well as sweet from the squash and apples.  It may look like it is a little complicated to prepare, but once you get the hang of wrapping it is really quite easy.  The best part is that they can be prepared the day before and baked when needed!  Serve these at your holiday party and you will wow your guests.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 10 | Prep Time: 45 minutes | Cook Time: 15 minutes | Ready in: 1 hour and 15 minutes

Ingredients

• 1 Tbsp Nutiva coconut oil
• 1 organic honeycrisp apple, diced small
• 1 organic shallot, minced
• 2 organic garlic cloves, minced
• 1 1/2 cup organic cooked buttercup or butternut squash
• 12 oz tofutti cream cheese (1 1/2 8 oz packages)
• 2 tsp organic, fresh rosemary
• 2 tsp organic, fresh thyme
• 1 tsp cumin seeds
• sea salt to taste
• 1 tsp red pepper flakes
• 1 Tbsp pure maple syrup
• 1 Tbsp Woodstock organic lemon juice
• 10 sheets filo dough (1/2 a package)
• coconut oil, warmed to liquid
• balsamic syrup reduction* (optional)
• Bragg's apple cider reduction* (optional)
• pomegranate seeds (optional for garnish)

Instructions

In a large skillet, heat coconut oil over medium heat, and add apple and shallot. Saute until softened then add the garlic and cook a minute more until fragrant. Remove from heat and add to a large bowl along with squash, chevre, rosemary, thyme, cumin, sea salt, red pepper flakes, maple syrup, and lemon juice. Mix well.

Preheat oven to 400 degrees, and line a sheet pan with foil. Lay out one sheet of foil and brush it with coconut oil. Fold in half widthwise, and brush again with coconut oil. Fold in half again and brush with more oil. You should have about a 4 inch strip of filo. Place about 2 Tbsp squash filling into the bottom left corner and fold up flag style (triangles) until you get to the top of the filo and it is all wrapped. Brush with filo and place on prepared pan. Repeat with remaining filo and filling. Bake for 15-20 minutes until golden brown and serve hot with a little balsamic reduction and cider reduction and garnish with pomegranate seeds if desired.

*For balsamic reduction, place 1 cup balsamic vinegar in a small pot and simmer until reduced to less than 1/4 cup and syrupy. For the cider reduction, do the same with good quality organic apple cider.