Tofu Tuesday: Spanakopita

Our last recipe in VeganMoFo 2014 is a Greek classic: Spanakopita. Traditionally they’re filled with spinach and feta, so vegan version is naturally filled with spinach and tofu. Once again this has been fun, but blogging every day is also a lot of work. I hope randomofo will be up in October too, I love to browse blogs through it.

A Joyrney with Tiffany nominated us for Liebster Award. Thank you for the honour, but we have to pass answering the questions and nominating other blogs. Today it’s already time to go to bed, and tomorrow after work we’ll have to get ready for a little holiday trip.

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Spanakopita

1 package filo pastry (450 g)
about 2 dl olive oil for brushing

450 g frozen spinach
2 onions, chopped
450 g tofu
3 tbsp nutritional yeast
3 tbsp chopped dill
3 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
0,5 tsp pepper

Thaw the filo pastry according to the instructions on the package. Meanwhile prepare the filling. Sauté spinach and onion on a non-stick pan until water has evaporated. Allow to cool a bit. Crumble tofu in a bowl and add the rest of the filling ingredients.

Cut the filo pastry into strips, about 10 cm wide. Take one strip and place it on the table. Brush with olive oil. Put a heaping tablespoon of the filling in to one end. Fold one corner to form a triangle and continue folding until the strip is wrapped around the filling. It’s hard to explain, so check this picture. Brush with olive oil and put on a baking sheet. Make the rest of the pies the same way. Bake 10-15 minutes in 225 Celsius degrees.

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