Vegan Leek Filo Turnovers

I love library sales. There’s not much better than browsing through library books, finding a gem, and turning it over to reveal a $1 price tag. And last week I picked up a really cool vegetarian cookbook: Everyday Greens, which features recipes from the vegetarian restaurant Greens in San Francisco. Next time I visit the Bay area I’ll have to visit; the vegetarian menu looks delicious.

Running through the recipes in the book, I found a bunch that I want to modify into vegan recipes. Their recipe for Leek and Goat Cheese Filo Turnovers sounded intriguing; I’ve never worked with filo dough and to be honest it was sort of intimidating. All those sheets of thin, fragile dough, all of which were already torn halfway down the middle once I got them out of the box to make the recipe. Argh! But somehow it all came together. I discovered that by layering the sheets in 2’s like the recipe calls for and folding them gently, the tears didn’t matter (whew!) and the filo turnovers really weren’t that difficult. If you’ve never attempted a recipe like this, don’t stress! It really isn’t all that bad, I promise.

Sorry in advance for the pictures. They didn’t turn out awful but I took some right before dinner with overhead lighting (bleh) and the other two the next day and you can really see the difference. (Natural light is key, everyone!!) These first two are with natural light the next day but the filos had deflated slightly in the refrigerator.

Vegan Leek Turnovers

 

Vegan Leek Filo Turnovers

 

Vegan Leek Filo Turnovers

  • 1 Tbs olive oil
  • 3 medium leeks, white parts only, sliced in half lengthwise and then cut into thin half-circles
  • sea salt and fresh ground pepper
  • 1/4 cup white wine
  • 1/4 cup walnuts, chopped
  • 1/4 cup Daiya mozzarella shreds
  • 1 Tbs parsley, chopped
  • 8 sheets filo dough, thawed overnight in the refrigerator if frozen
  • 4 Tbs Earth Balance, melted

Preheat the oven to 375 degrees Fahrenheit.

In a saucepan, sauté leeks in olive oil over medium heat until they begin to soften, about 3 minutes. Add a pinch of salt and pepper. Add the wine and simmer until the pan is almost dry, about 2 minutes more. (If the pan is too wet after 2 minutes you may drain some of the liquid – the leeks shouldn’t be too wet.) Transfer to a bowl. When cool, add Daiya, walnuts, and parsley and season additionally to taste, mixing well.

To assemble the turnovers, lay 8 sheets of filo dough on a clean surface and cover with a damp cloth.

Lay out a single sheet of the dough and cover with one additional sheet, making a layer of 2. Brush lightly with Earth balance and carefully cut into 4 strips lengthwise. Don’t worry about perfection, as long as the strips are mostly straight the folding in the next step will handle the rest.

Place a heaping Tbs of filling at the end of each strip. Fold over the filling at a 45 degree angle, making a triangle. Continue to fold over to form triangles (think of folding a flag). Roll them loosely so the filling will have room to expand during cooking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo if necessary. Make the rest of the turnovers in the same way.

Brush the filo turnovers with Earth balance and arrange them on a parchment-lined baking sheet. The turnovers can at this point be refrigerated or frozen for later baking (they freeze very well).

Bake until golden and crisp, about 15 minutes.

Leek Turnovers

Leek Filo Turnovers

These little crunchy-soft golden pockets were delicious, and you couldn’t even tell the filling is vegan. Even my husband really liked them, and he detests vegan cheese in most of its forms. I hope you enjoy them too if you decide to try them. Let me know your take on this recipe in the comments!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 15 days, here are the recipes:

Printable version:

Vegan Leek Filo Turnovers
 
Author:
Serves: 16
Ingredients
  • 1 Tbs olive oil
  • 3 medium leeks, white parts only, sliced in half lengthwise and then cut into thin half-circles
  • sea salt and fresh ground pepper
  • ¼ cup white wine
  • ¼ cup walnuts, chopped
  • ¼ cup Daiya mozzarella shreds
  • 1 Tbs parsley, chopped
  • 8 sheets filo dough, thawed overnight in the refrigerator if frozen
  • 4 Tbs Earth Balance, melted
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a saucepan, sauté leeks in olive oil over medium heat until they begin to soften, about 3 minutes. Add a pinch of salt and pepper. Add the wine and simmer until the pan is almost dry, about 2 minutes more. (If the pan is too wet after 2 minutes you may drain some of the liquid - the leeks shouldn't be too wet.) Transfer to a bowl. When cool, add Daiya, walnuts, and parsley and season additionally to taste, mixing well.
  3. To assemble the turnovers, lay 8 sheets of filo dough on a clean surface and cover with a damp cloth.
  4. Lay out a single sheet of the dough and cover with one additional sheet, making a layer of 2. Brush lightly with Earth balance and carefully cut into 4 strips lengthwise. Don't worry about perfection, as long as the strips are mostly straight the folding in the next step will handle the rest.
  5. Place a heaping Tbs of filling at the end of each strip. Fold over the filling at a 45 degree angle, making a triangle. Continue to fold over to form triangles (think of folding a flag). Roll them loosely so the filling will have room to expand during cooking. Keep folding at an angle until you reach the end of the strip, trimming any excess filo if necessary. Make the rest of the turnovers in the same way.
  6. Brush the filo turnovers with Earth balance and arrange them on a parchment-lined baking sheet. The turnovers can at this point be refrigerated or frozen for later baking (they freeze very well).
  7. Bake until golden and crisp, about 15 minutes.

 

 

 

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