Make sure you thaw your phyllo pastry well before starting this process. I used a no-name brand, and it called to be removed from the freezer 4 HOURS before using!

Pre-heat your oven to 350 degrees Fahrenheit 

Set your pan over medium heat

Saute the minced garlic in the canola oil for a few minutes until fragrant

Add in your thawed, frozen spinach-Be sure to WRING IT OUT FIRST! You want it as dry as possible, so it can absorb all the flavours you're adding in:)

saute your spinach and garlic together for 2-3 minutes. Sprinkle with salt to season. I used about 1/2 tsp here, but taste as you go and adjust as you see fit!

Remove the pan from the heat and stir in your cashew cream cheese. I always make my own, but if you can't, Tofutti makes a good substitute. Taste your mixture and add salt if needed. 

On a clean work surface lay out a single sheet of phyllo. Dot/brush this sheet with melted vegan butter. Lay a second sheet on top and repeat this process until you have 6 sheets stacked together.

Cut your phyllo into squares approximately 3 inches by 3 inches. This is not a perfect science;) You just want enough room to fill the center of the pastry while still being able to pinch it together at the top. Use your best judgement. You can make these bigger or smaller to your preference, but keep in mind cooking time may need to be adjusted accordingly. 

Fill your squares with about 1-2 tbsp of spinach filling each.

bring all 4 corners of the square together and twist/pinch them closed. I experimented here by folding them in as well, and I prefer the look of it twisted. The layers of phyllo come apart just slightly to make a really pretty effect:)

Place your filled squares on a baking sheet and bake in your preheated oven for 15-20 minutes (depending on size). They are done when the phyllo is golden and crispy!

Repeat this process with your remaining filling and 6 sheets of phyllo.