Recipe: Creamy Vegan Mushroom, Artichoke & Spinach Pie Bites

This recipe yields approximately 60 mini pie bites, making it ideal for gatherings. Feel free to scale up or down as needed!

INGREDIENTS

• 60 mini fillo shells (found in the freezer aisle)
• 2 tablespoons olive oil, divided
• 2 tablespoons all-purpose flour
• 1 cup Silk Original Almond Milk (unsweetened recommended)
• 1/8 teaspoon garlic powder
• 3/4 teaspoon fine sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 8 cups chopped raw spinach (approximately 1 large bag)
• 16 raw white mushrooms, quartered (about 8 oz)
• 16 pickled artichoke hearts, sliced (from a jar, drained)

DIRECTIONS

1. Prepare the Fillo Shells: Preheat your oven to 350 degrees F (175 degrees C). Arrange the mini fillo shells in a single layer on a baking tray. Bake them for approximately 5 minutes, or until they turn lightly golden and become extra crispy. This pre-baking step ensures maximum crunchiness. Remove from the oven and set aside on a wire rack to cool completely.
2. Start the Vegan Bechamel Roux: In a small saucepan, heat 1 tablespoon of olive oil over very low heat until it’s just warm – be careful not to let it smoke. Add the all-purpose flour to the warm oil. Using a spatula or whisk, stir vigorously and continuously. The mixture will initially form small, pale yellow lumps as the flour absorbs the oil. Continue stirring for 2-3 minutes until the flour is toasted and you notice a pleasant, nutty fragrance, but before it starts to brown significantly. This is your roux, the base for the creamy sauce.
3. Create the Creamy Sauce: Begin adding the Silk Almond Milk very slowly, about 2 to 3 tablespoons at a time, to the roux. After each addition, stir vigorously and constantly with your whisk or spatula until the almond milk is fully incorporated and the mixture is smooth. Repeat this process 3 to 4 times, gradually building a smooth, runny sauce. Once a thinner consistency is achieved, pour in the remaining almond milk. Continue to whisk until any remaining lumps are completely dissolved, resulting in a perfectly smooth liquid.
4. Season the Bechamel: Stir in the garlic powder, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper powder. Mix everything thoroughly to ensure the seasonings are evenly distributed throughout the sauce.
5. Thicken the Sauce: Continue to stir and gently cook the sauce over low heat until it begins to visibly thicken. The sauce should be able to coat the back of a spoon. Taste the sauce and adjust the seasoning if necessary, adding more salt or pepper to your preference. Once thickened, transfer the sauce to a clean bowl and allow it to cool slightly. As it cools, it will thicken further.
6. Cook the Spinach: Heat 1 teaspoon of olive oil in a large skillet over medium heat until warm. Add the 8 cups of chopped raw spinach. Stir and cook just until the spinach wilts down and is cooked through, usually only 2-3 minutes. Lightly season the cooked spinach with a pinch of salt and pepper. Mix well. Transfer the spinach to a plate to cool, then finely chop it into small bits for easier filling.
7. Sauté Mushrooms and Artichokes: Using the same skillet, add the remaining 2 teaspoons of olive oil and heat over medium heat. Add the quartered mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are beautifully browned and have released most of their moisture. Lightly season with salt and pepper. Now, add the sliced pickled artichoke hearts to the skillet. Continue to stir and cook with the mushrooms until the mushrooms are fully cooked through and almost no liquid remains in the skillet. This ensures a concentrated, rich flavor. Transfer the cooked mushroom and artichoke mixture to a plate to cool.
8. Assemble the Mini Pies: Once all components have cooled slightly, it’s time to assemble! Take a cooled fillo shell. Place one piece of roasted mushroom, one piece of sliced artichoke, and a small amount of the finely chopped spinach into each shell. Finally, drizzle a generous amount of the creamy garlic sauce over the filling in each mini pie.
9. Serve and Enjoy: These delightful vegan pie bites can be served warm, at room temperature, or even cold. They make an excellent make-ahead appetizer for convenience. Arrange them beautifully on a platter and watch them disappear!

Tips for Success & Variations

• Make-Ahead Magic: You can prepare the creamy bechamel sauce and the cooked vegetable filling a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the pies just before serving for the freshest, crispiest shells.
• Customizable Fillings: Feel free to experiment with other vegetables! Roasted red bell peppers, caramelized onions, or even some crumbled plant-based sausage could be fantastic additions.
• Herbaceous Boost: Add fresh chopped parsley or chives to the sauce or the filling for an extra layer of freshness.
• Spice It Up: A pinch of red pepper flakes in the sauce can add a subtle kick if you enjoy a bit of heat.
• Storage: Leftover pie bites can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or toaster oven to restore crispness.