Spinach Artichoke Filling

1. Preheat the oven to 390⁰F (200⁰C) and let the phyllo pastry thaw at room temp while you prep.  
2. Keep it covered with a clean towel so it doesn’t dry out.
3. Squeeze every last drop of liquid from the 600 g thawed spinach. If it still feels damp, squeeze again. Wet spinach is the fastest way to soggy tarts.
4. Add the 2 cups of soaked cashews, with the water you soaked them in, 3 crushed garlic cloves or bottled garlic (if you used that), and 2 tbsp lemon juice concentrate to a blender and blend until completely smooth. This should look like thick cream, not gritty.
5. Transfer the cashew cream to a bowl and fold in the drained spinach, 2 cans of squeezed dry and finely chopped artichokes, 4 tbsp nutritional yeast, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed.

Assemble the Phyllo Tarts

1. Lightly brush a mini muffin tin with extra virgin olive oil.
2. Cut the 397 g phyllo pastry into squares about 1/2 inch larger than each muffin cup.
3. Layer 4 to 6 phyllo sheets per cup, brushing a light layer of olive oil between each sheet. Press gently so the corners stick up and form a little cup.
4. Spoon the spinach artichoke mixture into each cup, filling about 3/4 full. Don’t overfill or they’ll bubble over.
5. Sprinkle the tops with vegan parmesan.
6. Bake at 390⁰F (200⁰C) for 17 to 20 minutes, until the edges are golden and crisp. Watch it closely as the time will depend on your oven.
7. Let them cool for a few minutes before removing.
8. They firm up as they sit and are easier to handle.