Party Veggie Pouches



200 g Violife with Mushrooms (or Original or with Olives), grated 1 package of crust dough/filo pastry suitable for vegans.

100 g coconut butter melted

300 g mushrooms, sliced (or 500 g fresh spinach or 10 olives and 10 sun-dried tomatoes)

1/2 onion, chopped

2 onions, chopped

2 garlic cloves

Fresh parsley

Olive oil


Salt & pepper




In a frying pan sauté onions and garlic with a bit of olive oil, until soft. Add a bit more olive oil in the pan, and add mushrooms. Continue until the mushrooms become soft. Remove pan from the heat, add salt and pepper and mix slightly.

Remove crust dough from the package and cut it in large squares (the squares should be a bit bigger than the baking tins you are going to use).

Preheat oven to 180 0C.

Take 4 squares of crust dough, spread on each a bit of coconut butter with a brush. Place one on top of the other, alternating the edges of the squares. Add a portion of the mushroom mix. Spread it evenly in the baking tin and add Violife with Mushrooms on top. Continue in the same manner with the rest of the baking tins. Cook them for about 10-15 minutes until the crust is golden brown and the cheese melts.

Party tip: You may replace the mushroom mix with spinach or olives & sun-dried tomatoes. You may also add your favourite Violife cheese flavours, such as Original, Olives or Herbs.


Original Recipe:

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