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Side One - Cut Out Below -
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Spanakopita
(Vegan version) (cont) - page
two of two
Directions:
- Start
by making the cottage cheese substitute. Place all ingredients
in a large bowl and mix thoroughly with your hands or
a wooden spoon. Don't use a food processor, as you want
the cheese to be lumpy, not pureed. Can be used immediately
or stored for up to one week in the refrigerator.
-
To make the feta cheese, combine cheese ingredients
in a saucepan. Bring the mixture to a boil over a medium-high
flame, then reduce to a simmer for 20 minutes. Stir
occasionally. Drain the tofu and set aside in a bowl.
-
To make the marinade for the feta cheese, whisk all
ingredients together in a bowl, then pour over the feta
cheese tofu and toss to coat. Cover and chill several
hours, stirring occasionally. Once marinated, the tofu
feta can be stored in the refrigerator for up to one
week.
- To
make the spanakopita, preheat the oven to 350 degrees.
Remove the phyllo dough from its package and cover with
a damp cloth. Wash the kale or spinach, remove any thick
steams. Finely chop the leaves.
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Side Two- Cut Out Below -
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Spanakopita
(Vegan version) (cont.)
- In
a medium sauté pan, cook the onion in 1-tablespoon
olive oil until translucent, about 3 minutes. Set aside.
-
Drain the feta cheese and crumble into a large bowl. Add
the cottage cheese and mix well. Add the onions and kale,
then use your hands to mix everything until very well
combined.
-
Use a pastry brush to lightly brush the bottom of a lasagna
pan with olive oil. Place a layer of phyllo dough (2 or
3 sheets) over the bottom of the pan, curling the excess
up the sides.
-
Lightly brush the phyllo with olive oil and spread a 1/4
to 1/2-inch layer of kale and tofu filling on it. Cover
the mixture with another layer of phyllo dough, again
layering any excess dough up the sides of the pan.
-
Brush the phyllo with more olive oil and repeat the process
until all the kale and tofu mixture has been used, or
top of the pan is reached. Cap the pita with a final layer
of phyllo dough and brush with oil. Bake for 45 minutes,
or until the top of the phyllo begins to brown lightly.
Allow to cool 10 minutes before serving.
Before
(one two of two)
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