Paula’s Vegan Spanakopita Recipe
Tofu Ricotta: 14 oz firm tofu, 1 tsp lemon juice, 1/4 cup nutritional yeast
Tofu Feta: 14 oz firm tofu, 2 tbsp nutritional yeast, 2 tsp lemon juice, 2 tsp apple cider vinegar, 1/4 cup soy milk, 1/4 tsp salt
Seasonings: 1 tbsp minced garlic, 1/2 cup chopped onions, 1 tsp oregano, 1 tsp basil, 1/2 tsp black pepper
Veggies: 10 oz thawed frozen chopped kale, 32 oz thawed frozen chopped spinach
Filling Binders: 1/4 cup nutritional yeast, 1/4 cup ground flax seed, 8 oz Daiya mozzarella
20 sheets preferred type of filo dough
Make the tofu ricotta by pureeing all the ingredients together in a food processor. Set aside.
Make the tofu feta by crumbling the tofu into feta size chunks and mixing it with the rest of the ingredients in a bowl. Set aside.
In a small pan, saute the seasonings with a small amount of olive oil just until fragrant. Set aside to cool.
In a small bowl, mix the filling binders together and set aside.
In a large bowl, combine the thawed kale and spinach with the ricotta and feta and seasonings. Add the filling binder.
Preheat the oven to 350 degrees.
Brush an 11 by 15 pan with olive oil. Just enough to very lightly coat it.
Layer a filo sheet and lightly brush the layer with olive oil. Repeat until ten sheets have been done.
Spread the spinach mixture atop the filo layers.
Layer a filo sheet and lightly brush the layer with olive oil. Repeat until ten sheets have been done. Be sure to brush the top layer.
Cut the spanakopita into slices, slicing only through the top layers of filo dough and not the bottom.
Bake in the preheated oven 30 minutes, then turn the spanakopita around and bake for another 15 to 30 minutes, until the top has browned and crisped and the filling is hot.