Ingredients: |
Ingredients: 1 pkg phyllo dough
¾ cup soaked cashews
1 pkg firm tofu
1 pkg frozen spinach, thawed
1 pkg frozen kale (can just use another package of spinach), thawed
3 cloves garlic, minced (or 1 teaspoon dried)
1 cup diced onion
1/2 cup sliced scallions
2 tablespoons lemon juice
2 tablespoons fresh chopped dill (or 1½ teaspoons dried)
1 teaspoon dried oregano
1 ½ teaspoon salt
⅓ cup + 1 tablespoon olive oil (more as needed)
black pepper, to taste
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Directions: |
Directions:1) Soak cashews in water for several hours in advance.
2) Lightly oil a 9x13 pan, and preheat oven to 400ºF.
3) In a pan, heat 1 tablespoon of oil. Sautée the onions and garlic for 2 minutes, stirring. Then add the spinach and kale. Heat through, and then add the scallions, dill, oregano, ½ teaspoon of salt, and black pepper. Let the mixture cool.
4) In a food processor, combine the cashews, tofu, lemon juice, and 1 teaspoon of salt to make a "feta cheese" mixture. You can add a bit of vinegar to increase how sour it tastes.
5) Stir the tofu mixture into the pan with the spinach mixture, and combine. And salt and pepper to taste.
6) Put 2 sheets of phyllo dough at the bottom of the pan, and brush the top with olive oil. The traditional method is to brush each sheet, but I do every other one to reduce work and amount of oil. Feel free to be traditional.
7) Once you have used ⅓ of the sheets, add half of the "feta cheese" mixture, and spread it around the top. (You do not need to oil the top layer of dough.)
8) Then add layers of phyllo dough and olive oil (again, you can oil each sheet or every other sheet) until you have used ⅔ of the package. Spread the remaining "feta" mixture evenly on top, and then use the remaining sheets of phyllo (and olive oil). Brush the top sheet well with olive oil.
9) Bake for 20 minutes, or until top is golden brown. |
This recipe for Spanikopita is from