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Spinach phyllo Roll (vegan)

Ingredients

  • 4-5 large handfuls spinach, rinsed well
  • 1/2 cup water/wine/stock
  • 3 cloves garlic
  • 2 teaspoons chopped fresh rosemary
  • freshly ground pepper
  • 1/3 heaping cup raisins
  • 1 thick slice onion
  • 1/4 cup water
  • phyllo dough
  • bread crumbs
  • chopped parsley

Instructions

Heat liquid in a large saute skillet, add the spinach and braise until just wilted. Remove, let cool and squeeze out as much liquid as you can. In same skillet, saute the garlic and rosemary in remaining stock (or a little oil but then the dsh won't be VLF). Add to spinach, season with pepper. In a blender, puree together the raisins, water and onion. On a baking sheet, lay down 2 sheets phyllo. Smear over a spoon or two of the raisin mixture. Scatter bread crumbs and parsley over. Do 3 more times. On the last layer of raisin stuff, put 2 or 3 sheets phyllo. Spread the spinach over and any remaining parsley and bread crumbs. Roll up *carefully*. Pinch ends shut. Optionally brush a little beaten egg on top (but then it won't be vegan). Bake at 350-375F for 30 minutes, or until brown. Let stand 15 minutes before cutting. With this, I served a potato stew: 3-4 large potatoes 2-3 garlic cloves, chopped 1 onion, chopped 1 small carrot, sliced 1 small stalk celery, sliced 1 cup white wine water or stock fresh marjoram (optional) freshly ground pepper Peel and coarsely dice the potatoes. Put in pot and add garlic, onion, carrot, celery, wine, marjoram and water or stock to cover. Cook covered, until potatoes are soft, then uncover and cook until most of the liquid has cooked off. Recipe says to garnish with steamed asparagus tips and shaved truffles, but I didn't have any....

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