VEGCHEESE & Parsley Phyllo Pie
by VEGCHEESE
Ingredients
12 sheets phyllo dough
50g vegan butter
50g vegetable oil (we used avocado oil)
200g VEGCHEESE Fresh Mozz
1 medium yellow onion (chopped)
1/2 cup parsley (chopped)
1/2 cup plant-based milk (we used organic soy milk)
Sesame seeds (optional)
Directions
Preheat oven to 350⁰F.
Melt vegan butter and add vegetable oil to melted butter.
Brush oil mixture on pan.
Fold 1 layer of phyllo and spread dough on oiled pan.
Brush phyllo with oil mixture and continue layering folded phyllo until you have used half the phyllo in this recipe.
In a bowl, mix VEGCHEESE Fresh Mozz, chopped yellow onion and chopped parsley.
Spread VEGCHEESE, onion and parsley mixture on top of layered phyllo.
Continue layering the phyllo while brushing with butter and oil mixture.
Combine soy milk to the remaining oil mixture and pour on top of the surface of the pie.
With a sharp knife, cut the pie in the pan into squares until you reach close to the bottom of the pan.
Sprinkle sesame seeds at the center of each square (optional).
Bake the VEGCHEESE pie in the preheated oven until the top is golden brown for 45 to 60 minutes. Let cool for 15-20 minutes before slicing. Serve warm or at room temperature.