Cooking With PETA - Spanikopita Rolls

[Guest guest]

* Exported from MasterCook Buster *

 

Spanikopita Rolls

 

Recipe By : Cooking With PETA

Serving Size : 48 Preparation Time :

Categories : Appetizer Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FILLING***

1 1/2 pounds medium-firm tofu -- drained and

-- crumbled

1/4 cup light miso

2 tablespoons nutritional yeast flakes

1 teaspoon salt

3 packages frozen chopped spinach -- thawed and squeezed

-- dry, or (10-oz.)

3 pounds fresh spinach -- cleaned, steamed,

-- squeezed dry, and

-- chopped (you can

-- substitute other

-- greens for all or

-- part of the

-- spinach)

1 bunch green onions -- chopped and

-- steam-fried until

-- soft

2 tablespoons dried dillweed -- (or « cup fresh,

-- chopped)

12 full sheets of phyllo pastry -- thawed and kept

-- covered

soymilk for brushing tops

 

Prepare the filling (you can do this a day or two ahead of time) by

mixing the tofu, miso, yeast, and salt together very well in a large

bowl. Use your hands, a potato masher, or a fork. Add the

squeezed-dry, cooked or frozen spinach, the steam-fried green onions,

the dill, and mix well.

 

Filling appetizer rolls: To fill the appetizer rolls, stack four

sheets of phyllo together (use only three for Spanikopita Rolls), and

cut into four 6 x 5-inch rectangles with a pair of kitchen scissors or

a sharp knife. Repeat with the remaining phyllo. You should have 36 to

48 rectangles. Keep the phyllo well covered with plastic wrap while

you work. Preheat the oven to 400øF.

 

For each roll, place about 3 tablespoons of filling in one corner of a

rectangle of phyllo. Roll the filled corner toward the center, then

fold in the left and right corners, like an envelope, then roll up

again. Cover the filled roll with plastic wrap while you finish.

 

Place the filled rolls, seam side down, on nonstick or lightly oiled

cookie sheets. Brush the tops with soymilk. Bake for 20 minutes, or

until golden brown. Serve hot.

 

Per roll: Calories 38, Protein 3 g, Fat 1 g, Carbohydrates 5 g,

Calcium 44 mg, Fiber 1 g, Sodium 80 mg

 

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