DISCLAIMER: this is NOT gluten free! I've been dying to create a vegan boereg that would rival the real thing...and on my very first attempt, huge success! A friend of mine was over when I pulled them out of the oven and she was now a taste-tester, too (say that 5x fast)--she's not vegan and loved it! Now I'll have to find a GF phyllo dough since it worked so well!
Kite Hill Ricotta cheese (8 oz package)
Violife Feta (7 oz package)--shredded (better to do by hand than in a Cuisinart)
6 tbsp aquafaba
2 dollops of Kite Hill Greek yogurt (plain/unsweetened)
12 parsley stems, finely chopped
Miyokos Vegan Butter (1/2 the package)
Phyllo Dough 1/2 the package (I used an organic one from Whole Foods, but I will find a GF version!)
9x13 baking pan
Obviously you need to thaw the phyllo overnight.
Preheat oven to 350 (I used convection).
Shred the feta and put in a bowl.
Add the ricotta, yogurt, chopped parsley and aquafaba. I put on a latex glove and mixed it all by hand.
Using a 9x13 pan allows you to cut the phyllo dough in half to fit in the pan perfectly and only use 1/2 of the package. Put the other half away and use it for something else. Place a damp towel over the phyllo you're working with so it doesn't dry out.
Melt your vegan butter and brush the bottom of your pan.
Carefully handle the phyllo placing one sheet at a time in your pan and brush it with the vegan butter. **make sure to use only half of the sheets**
When you brushed half of the phyllo sheets, add your plant-based cheese mixture. This works better using gloved hands so you can spread it evenly. I then used a silicone spatula to make sure the spread was equally distributed.
Place another sheet of phyllo on top of the vegan cheese spread and continue brushing each sheet with butter until you finish.
Slice the boereg into your desired size.
Place the pan into the hot oven. I left it in for 60 minutes, but keep your eye on it as you don't want it to burn.
When you take it out of the oven, let it stand for about ten minutes and slice the boereg one more time.