Vegan - Spanokopita

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* Exported from MasterCook *

 

Spanokopita

 

Recipe By :CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes -

David and Rachelle Bronfman

Serving Size : 18 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups finely chopped kale

1 cup finely chopped collard greens

1 tablespoon olive oil

1 cup finely chopped onions

8 ounces firm tofu -- crumbled

4 cloves garlic -- minced

1 1/4 cups shredded soy cheese

1/2 cup finely chopped dill

1/2 cup finely chopped parsley

1 tablespoon lemon juice

3/4 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon black pepper

1 package phyllo dough

 

Steam kale and collards until soft. Let cool and squeeze out excess liquid.

Place in a large bowl.

 

In a large nonstick skillet, heat oil over medium heat. Add onions, tofu, and

garlic; saute for 5 minutes. Add to bowl of greens, along with soy cheese,

dill, parsley, lemon juice, salt, nutmeg, and black pepper; mix well. Set

aside.

 

Place 2 to 4 tablespoons olive oil in a small dish. Set beside your work area.

Use this oil to brush phyllo sheets.

 

Lay one phyllo sheet flat on wax paper. Lightly brush some oil across the sheet

of phyllo then lay another phyllo sheet on top of the first one. (Remember that

phyllo dough dries out quickly so keep the phyllo sheets in the plastic wrap

until you are ready to use each sheet.)

 

With a sharp knife or clean scissors, make 4 even strips. (Each strip will

become a complete triangle.) Place 1 heaping tablespoon mixture on bottom right

corner of strip. Fold bottom right corner over mixture toward the left to form

a triangle. Brush a little oil over top of triangle. Continue to fold into a

triangle shape (brushing a little oil over top and edges) until the strip of

phyllo is used up.

 

Place on greased baking sheet and lightly brush tops of triangles with oil.

Bake until golden brown and crisp in 375F oven, approximately 15 to 20 minutes.

 

 

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Per serving: 24 Calories (kcal); 1g Total Fat; (53% calories from fat); 1g

Protein; 1g Carbohydrate; 0mg Cholesterol; 95mg Sodium

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

Other Carbohydrates

 

 

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