Vegan Spanakopita

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1/2 cup olive oil
• 1/2 lb fresh spinach, cleaned and trimmed
• 6 green onions, minced
• 4 garlic cloves, minced
• 1 cup fresh dill, chopped
• 2 lbs firm tofu
• 1/3 cup lemon juice
• 2 teaspoons dried oregano
• 3/4 cup walnuts, ground
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb phyllo pastry

Recipe

• 1 preheat oven to 375º. oil the cookie sheet or use parchment paper to line the pan.
• 2 heat 2 t oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away. set aside and let cool.
• 3 drain tofu, wrap in towel(s), and press out excess liquid. place in bowl and use whisk (or your hands) to mash it.
• 4 take the cooled spinach mixture and squeeze as much liquid out as you can.
• 5 add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. taste and adjust seasonings.
• 6 lay down a sheet of phyllo pastry and brush with oil. place another sheet on top and brush it with oil.
• 7 cut this phyllo into four strips. place filling on the bottom right of the strip and fold the pastry across to form a triangle. keep folding until you can't fold anymore and place on the cookie sheet.
• 8 bake uncovered for 10-12 minutes, until golden brown and crispy.