Spanakopita – Vegan Version

A traditional Greek-style recipe with a vegan twist.

Ingredients:

• 2 tbsp. olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 bunch fresh spinach, well washed, stems removed and leaves coarsely chopped
• 1/2 pound soft tofu, crumbled
• 2 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup nutritional yeast flakes
• 1/4 cup raw tahini
• 1/4 cup tamari
• 1/2 tsp. grated nutmeg
• 1/4 tsp. freshly ground black pepper
• 14 sheets filo dough, (preferably whole wheat) thawed in the refrigerator for 6-8 hours
• additional olive oil, for brushing the filo

Steps/Methods:

1. Before you start, make sure the filo is thawed.
2. Heat 2 tbsp. olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Put the spinach on top of the onions, cover, and cook until the spinach is wilted. Remove the lid and cook, stirring often, until the excess liquid is evaporated, about 5 minutes.
4. Stir in the crumbled tofu, basil, thyme, lemon juice, yeast flakes, tahini, tamari, nutmeg, and pepper, and mix well.
5. Remove from heat and set aside.
6. Preheat the oven to 350F.
7. Lightly oil an 11- x 7-inch baking dish.
8. Unroll the filo dough, lay it flat on a dry surface, and cut in half crosswise. Cover the dough with a damp towel to prevent it from drying out as you work.
9. Layer 7 sheets of the dough in the baking dish, lightly brushing each sheet with olive oil.
10. Spread the tofu-spinach filling evenly over the layered filo dough.
11. Cover the filling with the remaining 7 sheets of dough, brushing each sheet lightly with oil. Brush the top of the last sheet with oil.
12. Bake until lightly browned on top, 25-35 minutes.
13. Use a sharp knife to cut into serving pieces.

Serve hot or cold.

Additional Tips:

• 2 tbsp. olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 bunch fresh spinach, well washed, stems removed and leaves coarsely chopped
• 1/2 pound soft tofu, crumbled
• 2 tsp. dried basil
• 1 tsp. dried thyme
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup nutritional yeast flakes
• 1/4 cup raw tahini
• 1/4 cup tamari
• 1/2 tsp. grated nutmeg
• 1/4 tsp. freshly ground black pepper
• 14 sheets filo dough, (preferably whole wheat) thawed in the refrigerator for 6-8 hours
• additional olive oil, for brushing the filo