Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spinach, tofu and filo pie (vegan!). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spinach, Tofu and Filo Pie (Vegan!) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spinach, Tofu and Filo Pie (Vegan!) is something which I’ve loved my entire life.
To make the filling, heat the oil in a large, wide-based saucepan. Easy mini spinach pies, made with vegan tofu feta and filo dough for a simple appetizer that works for almost everyone. Vegan Spanakopita - This is a really delicious Greek inspired vegan spinach pie recipe.
To get started with this recipe, we must prepare a few ingredients. You can have spinach, tofu and filo pie (vegan!) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spinach, Tofu and Filo Pie (Vegan!):
- Take 4 Tbsp Olive Oil
- Take 1 Leek, Finely Chopped
- Prepare 2 Cloves Garlic, finely chopped
- Prepare 300 g Fresh Spinach
- Make ready 200 g Tofu, drained and pressed. (I used smoked)
- Prepare 50 g Breadcrumbs
- Take 2 tsp Smoked Paprika
- Make ready Lemon Zest
- Get 2 tsp Garlic Granules
- Take 2 tsp Oregano
- Prepare 1 tbsp Balsamic Vinegar
- Prepare 1 tsp Nutmeg
- Prepare 1 Pack Filo Pastry
For the filling you can either use tofu or almond feta. If you use tofu, a mixture of silken and pressed cotton (the difference between silken and cotton tofu is explained here ) works best at mimicking feta. The cheese mixture, the onion mixture and the chopped spinach are combined until well incorporated. In a food processor combine tofu, turmeric and nutritional yeast.
Steps to make Spinach, Tofu and Filo Pie (Vegan!):
- Heat up 2 table spoons of olive oil. Add the finely chopped leek and cook for a few minutes, until soft.
- Add the garlic, paprika and spinach (it helps to add to add a handful at a time). Cook down until it is very soft, stirring constantly (for about 5 minutes). When it is cooked leave to cool. You might need to press some of the liquid out of the spinach if it is very runny, I recommend you keep the liquid in case you need it later (it has lots of flavour).
- Mash up the tofu. Add the garlic granules, oregano, balsamic vinegar, nutmeg and lemon zest. Then add the spinach mixture and the breadcrumbs, season with the salt and pepper. Here you will be able to tell if you need to add any liquid back to the mix.
- Pre-heat the oven to 190c (gas mark 5). Grease a tin and line it with filo pastry, you can brush a little olive oil between the pastry sheets. When you get halfway add the spinach mixture. Spread it so the mix is a few centimetres from the edge. Add the remaining pastry on top and brush with the remaining oil.
- Bake in the oven for 35-45 minutes, until the filling is piping hot the pasty is golden-brown.
Add salt and pepper to taste. In a bowl combine tofu mixture and spinach-mushroom mixture. Have a vegan spinach and mushroom pie recipe that you love? Drop the link in the comments. Many years ago, a Greek friend convinced me to make vegan spanakopita, a Greek spinach pie layered with creamy cheese and crispy phyllo pastry.
So that’s going to wrap this up for this exceptional food spinach, tofu and filo pie (vegan!) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
