*  Exported from  MasterCook  *
 
                            SPANAKOPITA (VEGAN)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Phyllo dough
    2       tb           Olive oil
    2                    Garlic cloves -- minced and
                         -pressed
    1 1/2   c            Onion -- cut small
    2       tb            -- water, as needed,
                         to pre-
                         -vent sticking
    2       lb           Spinach, fresh or frozen
                         -----FILLING-----
   10       oz           Tofu, silken firm OR
    1 1/4   c            Tofu, soft -- crumbled small
      1/4   c            Lemon juice
      1/4   c            Nutritional yeast flakes
      1/4   c            Tahini, raw
    3       tb           Bragg liquid aminos or
                         -tamari
    2       ts           Basil
    1       t            Thyme
      1/2   ts           Nutmeg
 
    Thaw 1 page Phyllo dough. In a large fying pan, heat
   olive oil. Add the garlic clove, onion and water and
   saute until tender (8-10 minutes). Add spinach; cover
   and cook until wilted (2-3 minutes).
   
    In a medium bowl, put the tofu, lemon juice,
   nutritional yeast flakes, raw tahini, Aminos or
   tamari, basil, thyme and nutmeg and stir, Add the
   sauteed onions and spinach and stir. Lay thawed phyllo
   dough flat on dry surface and cover with damp towel to
   prevent drying out.
   
    With pastry brush, lightly brush 7 sheets of filo
   with olive oil and layer in bottom of lightly oiled 2
   x 7 x 12-inch glass baking dish. Edges of dough may
   come up sides. If dough tears, use it anyway, except
   top layer, which should not be torn for best
   appearance.
    Spread tofu spinach filling evenly over top of
   layered dough. Fold edges of dough over top of filling.
    Lightly brush 7 more sheets of phyllo dough down into
   sides of dish. Score top layer of phyllo  with sharp
   knife to show serving-size pieces. This will make it
   easier to cut later. Bake, uncovered, at 350 degrees
   until golden brown on top (20-30 minutes). Serve hot
   or cold.
   
    Triangles: To make Spanakopita into little triangles
   (good for appetizers or finger food for picnics and
   travel), lay thawed phyllo dough flat on dry surface.
    Cut sheets of dough into 3 strips (about 3 1/2 x 12
   inches) and cover with damp towel to prevent drying
   out. Take 2 strips of dough; brush lightly with olive
   oil and lay on top of each other. Put 1-2 tablespoons
   tofu spinach filling on bottom edge of dough. Fold
   dough over filling in triangle shape so corner touches
   opposite long side. Cut triangle loose. Continue
   folding like a flag, keeping triangle shape. Lightly
   brush top with olive oil. Repeat until tofu spinach
   filling is used up. Put on lightly oiled cookie sheet;
   bake at 350 degrees until golden brown on top (15-20
   minutes).
   
    Recipes for a New America by John Robbins and Jia
   Patton/MM by DEEANNE
  
 
 
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