Ingredients
For the Filling:
100 g almond flakes (soaked in boiling water to soften)
400 g pumpkin or butternut squash, cubed
1 small red onion, sliced
1 garlic clove, finely grated
8 sprigs fresh thyme
Chili flakes, to taste
Fine sea salt
1 teaspoon sugar (adjust to preference)
1–2 tablespoons balsamic vinegar
For the Pastry:
1 pack vegan phyllo sheets (approx. 270 g, defrosted)
2 tablespoons olive oil (plus more for brushing)
¼ cup fine breadcrumbs
1 tablespoon vegan egg wash (1 plant milk + 1 tsp maple syrup + 1 tsp olive oil)
White sesame seeds (for garnishing)
Instructions
- Soak almond flakes in boiling water for 15 minutes until softened. Drain and blend with lemon juice and a pinch of salt until smooth to make almond ricotta.
- Preheat oven to 200°C (390°F). Toss pumpkin cubes with olive oil and salt, spread on a baking tray with onions, and roast for 30 minutes until tender.
- Season roasted onions with salt, sugar, and balsamic vinegar; return to the oven for 10–15 minutes to caramelize.
- Mash roasted pumpkin and mix with onions, almond ricotta, lemon zest, garlic, thyme, chili flakes, salt, and pepper.
- Reduce oven to 190°C (375°F). Set up your workspace with olive oil, breadcrumbs, and filling.
- Cut phyllo sheets into strips. Brush each with olive oil, sprinkle with breadcrumbs, place a spoonful of filling at one end, and fold into triangles.
- Arrange triangles on a baking tray, brush with vegan egg wash, and sprinkle sesame seeds on top.
- Bake for 15 minutes, until golden brown and crisp. Serve warm.
Notes
Add spinach or kale to the filling for extra greens.
Mix chopped walnuts or pecans into the filling for crunch.
For a Mediterranean touch, add smoked paprika or cumin.
Make mini triangles for bite-sized appetizers.
Reheat in the oven to restore crispiness—avoid microwaving.
Freeze unbaked triangles and bake straight from frozen, adding a few minutes to cook time.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 triangle
- Calories: 160
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
