A vegan take on a Greek classic, that's equally delicious served hot or cold – all the goodness, with all the flavour and the tastiest way to eat your greens.
I Pack Earth Source Foods Pressed Tofu
½kg spinach (after bottom stems trimmed off) washed thoroughly
10g Dill – chopped finely
1 Medium onion – chopped finely
1 Clove garlic – crushed
100g mixed walnuts and raw cashews
2 Tablespoons nutritional/savouryyeast
1 Tablespoon cider vinegar
1 Tablespoon light miso
2 Tablespoon lemon juice
1 Teaspoon salt or to taste
½ Teaspoon ground black pepper
Pinch of grated nutmeg
Sunflower or olive oil
1 Pack filo pastry
Pre-heat oven to 180c
Cover nuts in boiling water and set aside for ½ hour and then drain.
Chop the spinach coarsely and place in a steamer. Steam until nearly cooked.
Place soaked/drained nuts in blender and chop until fine and set aside.
Chop the pressed tofu into smaller pieces, place in blender to chop into a fine crumble size and set aside.
Sauté the onion in oil and when cooked, add the garlic and stir through.
To the onion and garlic add the dill and nuts and stir through. Add the lemon juice, cider vinegar, nutritional/savoury yeast, nutmeg and miso and stir through. Add tofu and heat through. If required, add a little oil. Add spinach and mix through. Add salt and pepper and adjust taste to suit.
Oil the base of a square or rectangular baking pan, then layer 10 layers of filo pastry, lightly brushing with oil between sheets.
Spread the spinach/tofu filling mixture evenly over the filo base. Cover the filling with another 10 layers of filo pastry, brushing with oil between sheet layers. Brush the top with oil. Pre-score the top of the raw pastry with a sharp knife to create the desired serving size of spanakopita slices – this will aid neat cutting into squares once baked.
Place in the oven for approx 30 mins to cook through – watch for the top to brown gently.
Can be served hot or cold, as a main meal with side salad, or cut into smaller squares a finger food snack.