Blog

Spanakopita

• November 2008
• Recipes

If you are Greek and vegan like me, you are going to be so happy when you make these!

1.5 pounds very slightly chopped fresh spinach (and you don’t have to chop if you don’t feel like it)
1 Tbsp olive oil
2 onions, chopped fine
1 bunch scallions, chopped
1/4 cup chopped fresh dill (or not, personally I don’t like it)
1/4 cup chopped fresh parsley
2-3 heaping Tbsp. nutritional yeast
salt and pepper for taste
1/2 pound tofu crumbled, plus 1 Tbsp miso paste
1 pound box of phyllo pastry
1/4 cup olive oil

Heat 1 Tbsp olive oil, and saute the onions and scallions. Add spinach and parsley, and cook for five minutes. Remove from heat and stir in tofu. Add nutritional yeast, salt and pepper to your taste (this is the filling, so just see how you want it to taste).

Cut phyllo into long strips, about 3 1/2″ by 12″–basically cut the sheets in thirds and then stack them into one pile. Keep the extra phyllo covered with wax paper and a damp towel all the time!, as it dries out unbelievably fast!! Peel off one strip and brush a VERY thin (doesn’t have to be complete) layer of olive oil over it, and then put a second strip on top. Be sure to cover up the extra phyllo. Put a spoonful of the spinach mixture in one corner, and fold it in triangle folds (like you fold an American flag) until it is closed. Brush the last corner with olive oil to close it up, turn it upside down on the cookie sheet and brush a little bit of olive oil on top. If you use the whole box of phyllo you will get 24-26 spanakopita.

Put triangles on a sheet brushed with oil, and brush the tops very lightly with olive oil. Bake at 350 until golden, about 30-40 minutes. Serve hot or cold.

You can also freeze the unbaked triangles and bake them right before you want to serve them. If you want to eat them after they’ve been baked (next day or so), put them in a toaster oven or regular oven to crisp them up.