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Get Started - 100% free to try - join in 30 secondsIngredients (makes 8-10)
450g fresh spinach
1/2 tbsp olive oil
1 medium onion, halved and thinly sliced
3 cloves of garlic, minced
a lemon (for juice and zest)
1/2 cup non-dairy cheese or nuts
1 tbsp pomegranate molasses
1/4 tsp ground nutmeg
1/4 tsp paprika
1/8 tsp allspice
1/4 tsp salt
1 tsp corn flour
4 sheets of phyllo pastry + 3 tbsp melted Earth Balance® Natural Buttery Spread
60-80 ml vegan yogurt (1/4-1/3 cup)
More salt, to taste
Za’atar or sumac, to garnish (optional)
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