Spanokopita

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* Exported from MasterCook *

 

Spanakopita

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 10 oz packages frozen chopped spinach -- thawed

1 cup minced scallion

1/2 cup chopped fresh parsley, or 2 1/2

tablespoons dried

1 pound firm tofu -- drained and crumbled

2 cups silken tofu -- drained and pressed dry

1/2 cup freshly grated soy Parmesan cheese

1 teaspoon lemon juice

1 teaspoon salt

1 teaspoon dried oregano -- crumbled

1/8 teaspoon cayenne

1 pound phyllo pastry

1/2 cup olive oil (approximately)

 

Squeeze the liquid out of the spinach and chop well. Combine the spinach,

scallions, and parsley in a large bowl and set aside. In a medium bowl combine

the firm tofu, silken tofu, soy Parmesan, lemon juice, salt, oregano, and

cayenne and mix well. Stir the tofu mixture into the spinach mixture, and blend

well. Taste and adjust the seasonings. Preheat the oven to 375F. Lightly oil

a 9 x 13-inch baking pan or coat with nonstick cooking spray and set aside.

Brush 12 sheets of phyllo with olice oil and stack in the pan. Reserve an

additional 8 phyllo sheets for the top layer and cover the sheets with wax paper

and a damp towel to prevent drying. Pour the spinach mixture over the phyllo in

the pan, spreading evenly. Lay the remaining phyllo sheets over the filling, 1

sheet at a time, brushing each with olive oil. Brush each of the 8 reserved

sheets with olive oil and place over the top, folding the ends under to fit into

the pan. Brush the top with olive oil. Make sev!

eral slits in the top of the pastry with a sharp knife to allow steam to escape.

Bake until golden and crisp, about 45 minutes. Serve hot.

 

 

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Per serving: 235 Calories (kcal); 6g Total Fat; (23% calories from fat); 11g

Protein; 35g Carbohydrate; 0mg Cholesterol; 600mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0