Guest guest Posted March 19, 2002 Report Share Posted March 19, 2002 Hi Jon, Here is a recipe I copied. I haven't had a chance to try it yet, but I would be glad to share it: Vegan Spanakopita Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsp olive oil 1 onion -- diced 1 lb fresh spinach -- stemmed, washed, and coarsely chopped 1/4 cup fresh parsley -- minced 1 pkg silken tofu -- firm 3 tbsp nutritional yeast flakes 2 tbsp lemon juice 1 tsp salt a few grinds of fresh pepper 1 pinch nutmeg A bunch of fillo dough -- thawed 1/2 cup margarine -- melted Sautee onion over medium heat in olive oil. Add spinach by the handful. When spinach has released its liquid, switch to high heat and add in parsley. Cook until most of the water is gone. Wonder to yourself where that huge pile of spinach went. Mash tofu and flavorings together with a fork until pebbly and mix in spinach. Yum. Unroll properly thawed fillo. What? You didn't follow the thawing directions? Look, the trick with fillo is don't panic. It never unrolls right and it's always stuck together. Trim off about an inch all the way around. Use scissors or something. Cover it up with a dry dishtowel to keep it from drying out. Putting a slightly damp dishtowel over that is even better. Now here's the frustrating part: take a sheet of fillo and lay it in a lightly oiled 9x13 pan. Yes, I know it's like all sticking together and stuff, just slowly peel it apart. Ok, now brush it lightly all over with margarine. Look, it's gonna tear, ok? You just have to deal with it. There's no need to cry, your dinner party isn't ruined. Just take a deep breath and put in seven more layers, brushing each. Was that so hard? Now put in the filling, spreading it all the way to the edges. You're half-way done! Eight more layers, margarine on the top, roll the edges down, you are now a fillo dough pro. Take a sharp knife and cut into squares. Don't cut all the way through the bottom layer though. Now you gotta put it in the fridge for like half an hour. Good time to clean up the huge mess you made. You got margarine and fillo everywhere. Start preheating the oven to about 375F. Bake for about 45 minutes until it gets all golden brown and stuff. Dee-lish. Source: " http://www.waste.org/~oxymoron/recipes/spanakopita.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1326 Calories; 133g Fat (86.8% calories from fat); 16g Protein; 30g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 3568mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 0 Fruit; 26 Fat. , " Jon Stockdill " <jstockdill@s...> wrote: > This recipe isn't very quick, but is easy and tastes very good. A bit > fattening, but everything that tastes good is. one question. I have a > vegan friend and wanted to make a vegan spanikopita. I used olive oil, > silken tofu, dill, thyme, and fresh spinach. > > What else could I have done/used to spice it up? I don't know much about > vegan cooking. > > --jon > > > > > Recipe: Baklava > Here's a Baklava recipe that uses standard measurements. The trickiest part > is coping with the filo dough, which can be bought frozen in many markets. > A decent substitute would be frozen strudel dough. I really don't recommend > making your own. > > 1 pound unsalted (sweet) butter, melted (It really has to be butter, > not a > substitute) > 1 pound filo dough sheets > 1.5 pounds (24 ounces) chopped blanched almonds > 1 pound shelled walnuts > 2/3 cup granulated sugar > 2 teaspoons ground cinnamon > 1 teaspoon ground allspice or cloves > > Thaw the filo before starting. Melt the butter. > > Grind or chop together the walnuts and almonds, and mix together with the > cinnamon, allspice or cloves, and sugar. Using a rectangular pan, > preferably a 9x13x2, brush the pan with the melted butter. Separate a sheet > of the thawed filo. Handling it as little as possible, lay a sheet in the > bottom of the pan. Brush it with butter. Fold it over if necessary to fit in > the pan. > > Do this until you have about 10-12 layers. Then put a layer of the nuts and > spices mixture on top of the sheet of filo, cover with a other sheet of > filo, paint that with butter, and continue in this manner until you've used > all of your filling. Top with about an equal amount of the filo sheets as > you used for the bottom. If you're a little short or a little over, don't > worry about it. Too many layers can get a bit gummy, however. Be sure each > sheet is brushed with butter. > > Cut across the completed baklava with a sharp knife, into triangles or > diamonds. Bake at 350 for about an hour, or until evenly browned on top - > think a nice golden color like some of the sunsets you saw in Greece. > > Pour the cooled syrup (recipe below) over it and let it sit before serving. > If you can bear to. If you are like me, by the end of this I have filo dough > in my hair and nuts stuck to me with honey syrup. > > Syrup > 2 cups honey (did you bring back any from Greece? shame on you if you > didn't!) > 2 cups water > 2 cups sugar > 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon) > 1 teaspoon grated orange peel (or to taste) > 1 teaspoon vanilla extract (or to taste) (Optional) > Simmer together the syrup ingredients for ten minutes and strain. Set > aside. > A good time to make this is just after you've put the baklava into the > oven. > > > -------------------------------- > > Spanakopita > from _The Electric Vegetarian_ > > Serves 8 > Preparation Time: 1 hour > Unsupervised Cooking: 25-35 minutes > Prepare the filling and refrigerate before proceeding with the dough. We use > Danish Feta because it is less salty. If you use Bulgarian or Greek Feta, > add a bit more ricotta cheese to reduce the salty taste. > > 2 10-ounce packages frozen spinach or 2 lb fresh spinach leaves, cooked > and > squeezed dry > 1 large onion > 3 tablespoons olive oil > 1 lb Danish Feta cheese > 16 ounces ricotta cheese or well-drained dry cottage cheese > 4 eggs > 1/8 tsp pepper > 1 tsp dry dill weed > 3/4 cup butter or margarine > 1 pound purchased filo dough > additional butter if using purchased dough > > Metal blade: Add onion, cut into 1-inch pieces, to work bowl. Pulse on/off > until finely chopped. > > In a skillet, heat oil over medium heat. Add onions and saute until limp > and transparent. Do not let the onions brown. Remove from heat and set > aside. Rinse Feta cheese under cold water to remove some of the salt. Pat > dry with paper towel. > > Metal blade: Add Feta, broken into 2-inch pieces, to work bowl and process > with ricotta cheese to break Feta into small chunks. Add eggs, pepper and > dill. Process until blended. Remove to a large bowl. Add spinach to work > bowl. Pulse on/off until finely chopped, but not purZed. Add spinach and > onions to cheese mixture. Stir to mix well. Cover and refrigerate while > making filo dough. (Good to refrigerate for awhile even if you are using > purchased dough - lm) > Preheat oven to 375. In a saucepan, melt butter over low heat. Butter an 9 > x 13-inch pyrex baking dish. Layer one half of the filo sheets on the > bottom of the dish, brushing the top of each sheet with butter. Since the > sheets donOt fit the size of the pan, overlap and alternate as necessary. > Spoon on all the spinach mixture and continue layering until all the sheets > are used. (Lou uses about 8 layers on each of top and bottom.) Generously > butter the top filo layer. > Bake, uncovered, 25-35 minutes or until golden. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 this is what I made for dinner today. http://www.vegfamily.com/vegan-recipes/entrees/vegan-spanakopita.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 really good isn't it? we make similar vegan spanakopita every other month er so.... >Anouk Sickler <zurumato >May 15, 2006 4:30 PM > > vegan spanakopita > > >this is what I made for dinner today. > > > >http://www.vegfamily.com/vegan-recipes/entrees/vegan-spanakopita.htm > > > > > > > >To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 This sounds good, I will have to try it. What would you have wit it salad or boiled veg or what?Whats in your Frag? The Valley Vegan..............fraggle <EBbrewpunx wrote: really good isn't it?we make similar vegan spanakopita every other month er so....>Anouk Sickler >May 15, 2006 4:30 PM> > vegan spanakopita>>>this is what I made for dinner today.>>>>http://www.vegfamily.com/vegan-recipes/entrees/vegan-spanakopita.htm>>>>>>>>To send an email to - > Links>>>> >>>What's gonna happen when the buses don't runand what's gonna happen when the, winter comeswhat are you gonna do,what are you gonna dowhen the oil runs out? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 basically the same..with lotsa spinach got the recipe from Vegan with a Vengeance, by Isa Chandra(post punk kitchen out of NYC) peter hurd May 16, 2006 10:53 AM Re: vegan spanakopita This sounds good, I will have to try it. What would you have wit it salad or boiled veg or what?Whats in your Frag? The Valley Vegan..............fraggle <EBbrewpunx wrote: really good isn't it?we make similar vegan spanakopita every other month er so....>Anouk Sickler >May 15, 2006 4:30 PM> > vegan spanakopita>>>this is what I made for dinner today.>>>>http://www.vegfamily.com/vegan-recipes/entrees/vegan-spanakopita.htm>>>>>>>>To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 hi peter, spanakopita just means spinach pie in Greek, when I was a vegetarian, I used to love it, but the vegan version is even better, tofu is substitued for feta cheese. here another vegan one with a picture, I omit the yeast flakes and add lots of garlic. you have to buy a papery dough called filo. http://www.waste.org/~oxymoron/recipes/spanakopita.html , peter hurd <swpgh01 wrote: > > This sounds good, I will have to try it. What would you have wit it salad or boiled veg or what?Whats in your Frag? > > The Valley Vegan.............. > > fraggle <EBbrewpunx wrote: > really good isn't it? > we make similar vegan spanakopita every other month er so.... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 that site was correct filo is a bear to work with >Anouk Sickler <zurumato >May 17, 2006 3:52 PM > > Re: vegan spanakopita > >hi peter, > >spanakopita just means spinach pie in Greek, >when I was a vegetarian, I used to love it, >but the vegan version is even better, tofu is substitued for feta >cheese. > >here another vegan one with a picture, I omit the yeast flakes >and add lots of garlic. >you have to buy a papery dough called filo. > >http://www.waste.org/~oxymoron/recipes/spanakopita.html > > > , peter hurd <swpgh01 wrote: >> >> This sounds good, I will have to try it. What would you have wit it >salad or boiled veg or what?Whats in your Frag? >> >> The Valley Vegan.............. >> >> fraggle <EBbrewpunx wrote: >> really good isn't it? >> we make similar vegan spanakopita every other month er so.... >> >> > > > > > > > >To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 Yeah, I thought it was made with filo originally, its a bit fiddly though isnt it. The Valley Vegan..............Anouk Sickler <zurumato wrote: hi peter,spanakopita just means spinach pie in Greek,when I was a vegetarian, I used to love it,but the vegan version is even better, tofu is substitued for fetacheese.here another vegan one with a picture, I omit the yeast flakes and add lots of garlic. you have to buy a papery dough called filo.http://www.waste.org/~oxymoron/recipes/spanakopita.html--- In , peter hurd wrote:>> This sounds good, I will have to try it. What would you have wit itsalad or boiled veg or what?Whats in your Frag?> > The Valley Vegan..............> > fraggle wrote:> really good isn't it?> we make similar vegan spanakopita every other month er so....> > Quote Link to comment Share on other sites More sharing options...
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