Spanakopita

Spanakopita

Tags

Greek

Cook

Ingredients

  • 270g filo pastry
  • 1 onion, diced
  • 1 leek, finely sliced
  • 4 garlic cloves, minced
  • 1kg frozen spinach
  • 10g parsley, finely chopped
  • 5g dill, finely chopped
  • 5g mint, finely chopped
  • 300g tofu
  • 3 tbsp nooch
  • ½ tsp garlic powder
  • 1 lemon
  • 2 tsp salt
  • 75ml olive oil
  • Sesame seeds
  • 1 tbsp apple cider vinegar

Steps

  1. Drain and press the tofu. Pat it dry and crumble into a bowl.
  2. Mix through the garlic powder, nutritional yeast, juice of a lemon and salt.
  3. Preheat the oven to 180°C.
  4. Fry the leek, onion, and garlic in olive oil, salt and pepper until translucent.
  5. Meanwhile add spinach to another pot, and cook until all the water has evaporated.
  6. Add the leek and onion and a drizzle of olive oil and cook for a few more mins.
  7. Turn off the heat and add in the fresh herbs and a squeeze of lemon juice.
  8. Stir the tofu in and mix carefully. Add the apple cider vinegar and plenty of salt and pepper.
  9. Lay the pastry out with a damp tea towel on top to prevent it drying out.
  10. Peel one sheet onto baking paper and brush generously with olive oil, getting onto each edge and corner.
  11. Take another sheet and lay it diagonally on the last one and brush with oil. Repeat until there are five sheets.
  12. Spoon the spinach mix into the centre of them and shape it into a circle with your hands.
  13. Lift up the sides of the pastry to cover the top. Brush with olive oil and sprinkle with sesame seeds.
  14. Bake on the lower shelf for 20-30 mins, until golden brown. Rest for 10 minutes before serving.