Spanakopita(Vegan)

* Exported from MasterCook *

SPANAKOPITA (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Phyllo dough
2 tb Olive oil
2 Garlic cloves -- minced and
-pressed
1 1/2 c Onion -- cut small
2 tb -- water, as needed,
to pre-
-vent sticking
2 lb Spinach, fresh or frozen
-----FILLING-----
10 oz Tofu, silken firm OR
1 1/4 c Tofu, soft -- crumbled small
1/4 c Lemon juice
1/4 c Nutritional yeast flakes
1/4 c Tahini, raw
3 tb Bragg liquid aminos or
-tamari
2 ts Basil
1 t Thyme
1/2 ts Nutmeg

Thaw 1 page Phyllo dough. In a large fying pan, heat
olive oil. Add the garlic clove, onion and water and
saute until tender (8-10 minutes). Add spinach; cover
and cook until wilted (2-3 minutes).

In a medium bowl, put the tofu, lemon juice,
nutritional yeast flakes, raw tahini, Aminos or
tamari, basil, thyme and nutmeg and stir, Add the
sauteed onions and spinach and stir. Lay thawed phyllo
dough flat on dry surface and cover with damp towel to
prevent drying out.

With pastry brush, lightly brush 7 sheets of filo
with olive oil and layer in bottom of lightly oiled 2
x 7 x 12-inch glass baking dish. Edges of dough may
come up sides. If dough tears, use it anyway, except
top layer, which should not be torn for best
appearance.
Spread tofu spinach filling evenly over top of
layered dough. Fold edges of dough over top of filling.
Lightly brush 7 more sheets of phyllo dough down into
sides of dish. Score top layer of phyllo with sharp
knife to show serving-size pieces. This will make it
easier to cut later. Bake, uncovered, at 350 degrees
until golden brown on top (20-30 minutes). Serve hot
or cold.

Triangles: To make Spanakopita into little triangles
(good for appetizers or finger food for picnics and
travel), lay thawed phyllo dough flat on dry surface.
Cut sheets of dough into 3 strips (about 3 1/2 x 12
inches) and cover with damp towel to prevent drying
out. Take 2 strips of dough; brush lightly with olive
oil and lay on top of each other. Put 1-2 tablespoons
tofu spinach filling on bottom edge of dough. Fold
dough over filling in triangle shape so corner touches
opposite long side. Cut triangle loose. Continue
folding like a flag, keeping triangle shape. Lightly
brush top with olive oil. Repeat until tofu spinach
filling is used up. Put on lightly oiled cookie sheet;
bake at 350 degrees until golden brown on top (15-20
minutes).

Recipes for a New America by John Robbins and Jia
Patton/MM by DEEANNE



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