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Vegan Spanakopita




Source of Recipe


The Veggie Table


Recipe Introduction


Vegan variation on a classic recipe from Greece: rich and delicious
spinach-"cheese" pie.
Yield 8 servings
Time 1½ hours
Tools large saucepan or Dutch oven
wooden spoon
clean kitchen towel or paper towels
large bowl
whisk
9x13-inch baking pan, oiled
pastry brush


Recipe Link: http://www.theveggi etable.com/ recipes/veganspa nakopita. html

List of Ingredients




½ c olive oil
2½ pounds fresh spinach, cleaned and de-stemmed
6 green onions, minced
3 cloves garlic, minced
1 c fresh dill, chopped
2 pounds firm tofu
1/3 c lemon juice
2 t dried oregano
dash of nutmeg
¾ c walnuts, ground
¼ c nutritional yeast
1 t salt
pepper
1 pound filo pastry

Recipe



Preheat oven to 375º.
Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. Set aside.

Drain tofu, wrap in towel(s), and press out excess liquid. PLace in bowl and use whisk (or your hands) to mash it. Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Taste and adjust seasonings.

Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo.

Brush the top with oil and tuck the edges of the filo sheets into the pan.

Bake uncovered for 35-40 minutes, until golden-brown and crispy.

Notes Also see my recipe for traditional spanakopita.