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.
