Side Pannel
Spanakopita (Vegan)
Spanakopita (Vegan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
Directions
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 ts 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
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 ts 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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