Super Shakti's Spanikopita

  • Makes : 9x13 casserole dish

  • Prep Time : 1 hour

  • Cook Time : 40 minutes

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
  • 1 tablespoon 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

Directions

Step 1

Steam spinach lightly for 3-5 minutes.

Step 2

Preheat oven to 350°.

Step 3

Place 2 tablespoons of oil in a large pot on medium high heat. Add onions and garlic, cook 5 minutes, stirring frequently.

Step 4

Add the tofu and cook for 10 minutes, stirring frequently.

Step 5

Add the remaining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes stirring frequently. Remove from heat.

Step 6

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.

Step 7

Repeat step 6, using 7 sheets of the phyllo dough and the remaining 1/2 of the tofu mixture.

Step 8

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.

Recipe Source: Vegan Fusion World Cuisine
Reprinted with permission from Patrick Michael, from the Blossoming Lotus.
Photograph © Mark Reinfeld.

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