Spinach, Tofu and Filo Pie (Vegan!). Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper.
Leek, white cabbage and spinach pie.
This spinach packed vegan Spanakopita recipe is quick and easy to make with tofu or vegan feta cheese and filo dough or pastry puffs.
This authentic-tasting Greek spinach pie will be a hit with the whole family!
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Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper.
Spinach, Tofu and Filo Pie (Vegan!) cuisine is really a dish that's classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach, Tofu and Filo Pie (Vegan!) dishes that you simply make.
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Ingredients of Spinach, Tofu and Filo Pie (Vegan!):
- Provide 4 Tbsp of Olive Oil.
- Require 1 of Leek, Finely Chopped.
- You need 2 Cloves for Garlic, finely chopped.
- Provide 300 g Fresh Spinach.
- Need 200 g Tofu, drained and pressed. (I used smoked).
- You need 50 g Breadcrumbs.
- Prepare 2 tsp of Smoked Paprika.
- Need Lemon Zest.
- Prepare 2 tsp Garlic Granules.
- You need 2 tsp Oregano.
- Prepare 1 tbsp - Balsamic Vinegar.
- Prepare 1 tsp for Nutmeg.
- Need 1 Pack of Filo Pastry.
Delicious enough for a special holiday dinner, but easy enough for a weeknight meal! My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy Spoon the spinach filo mixture on to the pastry layers in the dish and spread it out flat with a spatula then scrunch up the edges of the overhanging. This tasty pie has a cream spinach and feta filling.
Spinach, Tofu and Filo Pie (Vegan!) making process:
- Heat up 2 table spoons of olive oil. Add the finely chopped leek and cook for a few minutes, until soft..
- Add the garlic, paprika and spinach (it helps to add to add a handful at a time). Cook down until it is very soft, stirring constantly (for about 5 minutes). When it is cooked leave to cool. You might need to press some of the liquid out of the spinach if it is very runny, I recommend you keep the liquid in case you need it later (it has lots of flavour)..
- Mash up the tofu. Add the garlic granules, oregano, balsamic vinegar, nutmeg and lemon zest. Then add the spinach mixture and the breadcrumbs, season with the salt and pepper. Here you will be able to tell if you need to add any liquid back to the mix..
- Pre-heat the oven to 190c (gas mark 5). Grease a tin and line it with filo pastry, you can brush a little olive oil between the pastry sheets. When you get halfway add the spinach mixture. Spread it so the mix is a few centimetres from the edge. Add the remaining pastry on top and brush with the remaining oil..
- Bake in the oven for 35-45 minutes, until the filling is piping hot the pasty is golden-brown..
This tasty pie has a creamy spinach and Feta filling. Mix the tofu, olives and parsnip into spinach, add the soy creamer and chickpea flour and mix until combined. Season with salt, pepper and nutmeg. Add spinach to the pan and sauté until cooked. Brush a nine-inch pie dish with some olive oil.
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