![]() ![]() Spread the rest of the spinach on top, then lay the rest of the filo on top.īrush the top with oil and tuck the edges of the filo sheets into the pan.īake uncovered for 35-40 minutes, until golden brown and crispy.Īlso see my recipe for traditional spanakopita.Īdapted from Vegan With a Vengeance, by Isa Chandra Moskowitz – read my review. Lay out another 8 sheets of filo as above. Spread half of the spinach mixture over the dough. Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets. Lay out a sheet of filo in the baking dish (it will overlap the sides). Mix the tofu mixture with the matzoh meal, making sure that everything is moist. Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth. Add spinach, lemon juice, oregano, nutmeg, walnuts, ¼ c olive oil, yeast, salt, and pepper and mix well. Directions: In a mixing bowl, combine the matzoh meal with the salt and pepper set aside. ![]() Place tofu in bowl and use whisk (or your hands) to mash it. ![]() Heat 2 T oil, add spinach, green onion, garlic, and dill, and sauté, stirring frequently until spinach is limp and the liquid that sweats out has boiled away.
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