Saturday, February 27, 2010

Spanikopita

Have you ever tried Spanikopita?  Well, if you havnt, there is no better time than now!  It's easy to make, delicious, and a hit at any get together or potluck!

Spanikopita

You will need:
1/2 c. olive oil
2 1/2 pounds fresh spinach (stems cut off)
6 green onions
3 cloves of garlic (unless you are hardcore and want more, we usually use 7 or 8...but thats how we roll)
1 c. fresh dill (if you dont have fresh, use as much dried as you like)
2 pounds of xtra firm tofu
1/3 c. lemon juice
2 t. oregano
dash of nutmeg
1/4 c. nutritional yeast
1 t. sea salt
Package of Phyllo Dough


Heat up a splash of olive oil and saute with spinach, onions, garlic and dill.  Set that aside.  Drain and squeeze tofu, try to get out as much liquid as you can, crumble and add to the spinach mixture.  Add nutritional yeast and other spices, set aside.  LIGHTLY brush 8 sheets of phyllo dough with olive oil, layering them in a pan.  After you are about 8 layers thick, put a layer of the spinach mixture, then 8 more lightly brushed layers of phyllo, then another layer of the spinach.  Top with a layer of whatever phyllo is left in the package, also brushed with olive oil.  Bake on 375 degrees, I gave 35- 40 minutes written down, but that isnt right...there is no way, so just check it and if the edges start to brown its done!
ENJOY!

2 comments:

Kristen said...

Hello! I arrived at your blog via the veganetsy forum. That spanikopita looks amazing.

Marjorie Dawson said...

This looks lovely!!! Bet it nourishes you for your roller derby!!