Who Needs Feta? Spanakopita

Name: Who Needs Feta? Spanakopita
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 medium onion, finely chopped; 2 green onions, thinly sliced; 2 tablespoons olive oil; 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry; 1 (10 ounce) package firm tofu, drained (I use silken, but any texture would work); 1 tablespoon fresh dill or 1/2 teaspoon dried dill weed; 1 tablespoon lemon juice; 1/4 teaspoon pepper; 1/4 teaspoon salt; 1 (16 ounce) package frozen phyllo dough (fresh or frozen just check that its vegan); 1/2 cup vegan margarine, melted

Submitted by KristinV

"This is a tried and true recipe I found on VegWeb (recipe author Jesser) Feta had to be one thing I missed dearly when I became vegan but Jesser has supplied a version of spanakopita that makes it all ok ;)"

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Ready In:: 1hr 5mins
Ingredients:: 11
Serves:: 8

ingredients

1 medium onion, finely chopped
2 green onions, thinly sliced
2 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (10 ounce) package firm tofu, drained (I use silken, but any texture would work)
1 tablespoon fresh dill or 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon salt
1 (16 ounce) package frozen phyllo dough (fresh or frozen just check that its vegan)
¹⁄₂ cup vegan margarine, melted

directions

Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork. Add dill, lemon juice, salt and pepper, onions, and spinach. Stir thoroughly to combine. At this point I usually taste the seasonings and adjust until it is just right.
Preheat oven to 350°F Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out. Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly. Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough. Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished. Bake 45 minutes until golden and filling is hot. Let stand 10 minutes before serving. Enjoy!

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RECIPE SUBMITTED BY

KristinV

Australia

<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>

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