Vegan Spanakopita
Ingredients
- 1 tbsp olive oil
- 1 package of firm tofu, crumbled
- 1 package of frozen spinach, defrosted and drained
- 1 cup chopped kale
- 1 white onion, chopped
- 1/4 cup chopped green onion
- 4 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- 3 tbsp nutritional yeast (optional)
- a large pinch of salt & pepper
- 1 package of phyllo pastry, defrosted
- 1/3 cup melted vegan butter
Preparation
Heat olive oil in a large pan over medium heat
Sauté white onions for a few minutes until soft, add minced garlic, green onion, kale, spinach and crumbled tofu
Cook for 5 minutes until moisture has evaporated
Add dill, parsley, lemon juice, nutritional yeast, salt & pepper
Mix well and continue to cook for a couple minutes
Meanwhile, keep the phyllo dough sheets covered with a damp kitchen towel to prevent them from drying out
Using one sheet of the phyllo dough at a time, brush the sheet with melted butter and place in a large baking dish (fold over to fit if needed)
Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter until half of the sheets have been used
Spread the filling evenly over the prepared phyllo and continue the layering process until all the dough has been used
Brush the top with another layer of melted butter and bake in a preheated oven at 400 degree f for 20-25 minutes or until the top becomes golden brown
Let cool slightly before cutting into squares