Recipe for Spinach Pie is finally here!

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

Ingredients:

• 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

Preparation:

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.