Spanakopita without Cheese
Okay. I have to be careful when I leave a teaser post. Recipe coming soon...should mean recipe within a couple days not recipe a whole month later. Ok. I got it. No more teaser posts.
Here is the recipe you've all been waiting for:)
For the Spinach filling I used this recipe:
(Adapted from here)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 5 pounds of fresh spinach (or mix of spinach and other leafy greens)
- 1 bunch of fresh dill, finely chopped
- 1 bunch of fresh parsley, finely chopped
- 8 spring onions, finely chopped
- 1 bunch of leek leaves finely chopped
- 3/4 cup of olive oil
- 1 pound package of phyllo pastry sheets (approx. 24 sheets)
- sea salt
- freshly ground pepper
Wash the spinach (and other greens, if using) well in cold water, removing roots and damaged leaves. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
In a large pan, combine spinach (and greens), dill, parsley, onions, leeks, pepper, and half the oil, and cook until ingredients are well blended.
To replace the cheese, I made a tofu filling with fresh tofu(drained and crumbled in a large pot), nutritional yeast, lemon juice, garlic, oregano, walnuts, and a little nutmeg. Then combine the tofu mixture with the sauteed spinach.
Preheat the oven to 350°F (175°C).
Brush the pan with oil (it can be round, square, or rectangular). Lay about 6 phyllo sheets on the bottom, brushing each one lightly with olive oil.
Spoon in the spinach mixture and spread evenly.
Lay 6 more phyllo sheets on top, brushing each with oil.
Add one more layer of the spinach tofu mixture (forgot to take a photo of this step...oops).
Oil the top layer.
Score the top into serving-size squares.
Bake at 350°F (175°C) for 1 hour on the rack just below the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.