Vegan Fusion World Cuisine Publisher: Thousand Petals Publishing © 2004 by Mark Reinfeld, Bo Rinaldi and the Chefs of the Blossoming Lotus. ISBN: 0975283715

Reprinted with permission from Patrick Michael, from the Blossoming Lotus.

Click here to find more recipes by the Chefs of the Blossoming Lotus on their website.

Super Shakti's Spanikopita (p. 138)
(1 hour prep/40 min cooking/9x13 casserole dish)

Ingredients

• 1 1/2 pound Tofu, extra firm, crumbled
• 2 Phyllo sheets, spelt or regular
• 6 cups Spinach, rinsed well
• 2 cups Onion, diced
• 2 tablespoons Olive oil
• 3/4 cup Garbanzo beans, cooked, drained and mashed
• 3/4 cup Tahini, roasted
• 2/3 cup Kalamata olives, chopped
• 1/4 cup Garlic, minced
• 1/4 cup Nama shoyu, or to taste
• 2 tablespoonsl Italian parsley
• 2 tablespoons Basil minced
• 1tablespoon Nutritional yeast
• 1 1/2 teaspoon Oregano, minced
• 1 1/2 teaspoon Thyme, minced.
• 1 teaspoon Rosemary, fresh minced
• 1/2 teaspoon Sea salt, or to taste
• 1/2 teaspoon Black pepper, ground to taste
• 1/4 cup Corn or olive oil for basting

Loving Preparation:

1. Steam spinach lightly for 3-5 minutes.
2. Preheat oven to 350 degrees. Place 2TBl oil in a large pot on medium high heat. Add onions and garlic, cook 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes stirring frequently. Remove from heat.
3. Lightly oil a 9x13 casserole dish. Place 1/3 of the phyllo dough (7 sheets) on the bottom of the dish, one sheet at a time, lightly oiling each sheet with corn or olive oil using a small pastry brush. Place half of the tofu mixture on top of the phyllo dough.
4. Repeat step 2, using 7 sheets of the phyllo dough and the remaining ½ of the tofu mixture. Top with the remaining phyllo dough, lightly brush with oil, and bake until phyllo is golden brown, approximately 20 minutes. Allow to cool 10-15 minutes before serving.