1 pound firm tofu, drained and pressed
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon salt
2 cloves garlic, chopped
1/2 teaspoon garlic powder
black pepper, to taste
1 pound spinach (thawed frozen, or blanched fresh)
1/2 pound frozen phyllo dough, thawed
olive oil, as needed
1. Preheat oven to 350° F. In a large bowl, crumble tofu by hand or mash with a fork. Add the olive oil, lemon juice, nutritional yeast, salt, garlics, and pepper. Mix well.
2. Add the spinach to the tofu mixture (it may be easiest to add it bit by bit so it doesn't clump up too much). Separate the thawed phyllo dough sheets into 4 roughly even piles, and divide the tofu-spinach mixture into 4 equal parts.
3. Spread a portion of the tofu-spinach mixture over each set of sheets at 1 edge. Roll up the phyllo dough around the tofu-spinach to form a cylinder (think sushi!). Brush the bottom of an 8x8” cake pan with olive oil.
4. Coil each cylinder into a spiral and place gently into pan. Brush the tops with more olive oil. Bake for 30 to 40 minutes until tops are golden brown. Enjoy!
A few weeks ago we were faced with the ever pressing moving-out-of-college-apartment, gotta-empty-out-the-freezer conundrum! To help get rid of all of our food, we decided to cook up a huge vegan feast and try to use up anything that needed using. Among those freezer goods were frozen spinach and half a pack of phyllo dough, mmm! The rest of the phyllo dough had gone to an impromptu strawberry-peach-mango tart (mmm), so we decided to try something dinnerly with the rest! And thus spanakopita made its appearance as an appetizer!
This recipe is also posted to my vegan blog! http://www.aveganblarg.com/2011/06/spanakopita.html
Source of recipe: My friend Ariel showed me this recipe!