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- Side One - Cut Out Below -
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Spanakopita (Vegan version) - page one of two

Cottage cheese substitute
1 pound extra-firm tofu, drained and mashed
3/4 cup tofu mayonnaise
3 teaspoons finely chopped onion
2 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon ground dill seed

Feta cheese substitute
1 pound extra-firm tofu, drained and cut into 1/4 inch cubes
2 cups water
3 tablespoons nutritional yeast flakes
1 teaspoon salt
2 teaspoons finely minced onion
1 clove garlic, finely minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground dill seed

- Side Two- Cut Out Below -
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Spanakopita (Vegan version) (cont.)

Feta cheese marinade
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 clove garlic, finely minced

Pita
One 1-pound package frozen phyllo dough (take out of freezer and put in refrigerator several hours or the night before assembling the spanakopita)
2 bunches (roughly 1/2 pound) kale or spinach leaves
1 large onion, diced
2-3 tablespoons olive oil

Next (page two of two)