Layer Filo Dough onto a pizza pan, glazing with melted Earth Balance/Parsley mix between each layer (about 15). Top with marinara sauce, add all your favorite toppings (we did broccoli, olives, garlic, onions, jalepenos, red peppers, crumbled Field Roast Vegan Sausage and a bit of Daiya cheese). Bake at 350 for ~30min or till crust is crispy.
2) Mini Quiches
We used this recipe: http://www.food.com/recipe/you-pick-the-veggies-vegan-quiche-463990 and did broccoli and green onions for the veggies. We used a cupcake pan with filo dough crust (~5 layers) and topped with a bit of cayenne pepper. As a side, we made roasted zucchini and potatoes, heavy on the garlic! The quiche itself wasn’t as firm as a traditional quiche but tasted amazing! Delish!
3) Berry Tart
Because we’re dessert monsters and because we had to use the remaining filo dough before it dried out, we created a berry tart off the top of our heads. We layered the dough in a cupcake pan using a brown sugar, cinnamon, drop of vanilla, and melted Earth Balance glaze. (Do about 10 layers and glaze between each layer). Then add a few cranberries, more layers, then top with an apple filling: Peel and cube an apple, add a spoonful of brown sugar, a pinch of cinnamon, and a bit of agave. Let sit for 5 minutes. Blend some frozen strawberries, juice of half a meyer lemon, and a pinch of basil. Pour this atop the apples and voila! Bake at 350 for ~30min. You won’t regret this one!