Vegan Spanakopita

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This one absolutely falls under the pain in the ass category.  I had never used phyllo dough before and am pretty certain I won’t ever again.  These were pretty good, but not my favorite.  It could have been because I didn’t use the dough correctly, so if you can figure out how to construct them properly, I bet they’re delicious!

1 box frozen whole wheat phyllo dough

12 ounces fresh baby spinach

12 ounce package of firm organic tofu

¾ cup green onions, chopped

1/3 cup nutritional yeast

1/3 cup chopped fresh parsley

¼ cup chopped fresh dill

1 tbsp dried oregano

¼ cup extra virgin olive oil, plus 2 tbsp and more for coating

1 ½ tbsp white wine

5 gloves garlic, minced

1 tsp sea salt

½ tsp black pepper

  • In a large saucepan heat 2 tbsp of oil over medium heat for 1 minute
  • Add spinach, green onions, dill, parsley, oregano and garlic and stir continuously for5 to 6 minutes until spinach is completely wilted
  • Mash tofu to a creamy consistency using a potato masher (or your hands), then add spinach mix, nutritional yeast, olive oil, salt and pepper to the tofu and stir until well blended
  • (Now for the pain in the ass part) I wasn’t sure exactly what to do, but I read that you coat one layer of phyllo dough with olive oil, then stack another layer on top and add another layer of oil.  Then you spoon in 1-2 tbsp of the tofu mix and fold dough over continuously into a triangle (I got lazy and ultimately just rolled them up into something similar to a jellyroll)
  • Top with a little more oil when folded up and bake at 375 degrees for about 20 minutes or until golden brown and crispy on top

 

                   

 

      

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