Vegan - Spanokopita

[Guest guest]

* Exported from MasterCook *

 

Spanokopita

 

Recipe By :The Accidental Vegan - Devra Gartenstein

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound filo

1 pound spinach, fresh or frozen

1 onion -- chopped

3 to 6 cloves garlic -- minced

1/2 cup olive oil

1 pound lentils -- cooked

juice of 1 lemon

1 pound tofu -- crumbled

2 teaspoons salt

1 teaspoon dill

1/2 teaspoon anise seed (optional)

 

Defrost the filo dough a day before you need it, then leave the package at room

temperature while you prepare the other ingredients. Steam the spinach until

its wilted or thawed. Saute the onion and garlic in 1 tablespoon olive oil,

then mix with the spinach, lentils, lemon, tofu, and seasonings. Use a pastry

brush to brush a layer of olive oil on the bottom of a baking pan. Lay a sheet

of filo dough over it, brush it with oil, and repeat with 10-12 sheets. Don't

agonize if some sheets stick together; there are enough layers so the final

product will look fine. Spread the filling over the first 10-12 sheets, then

layer and brush the remaining filo dough on top of the filling. Score it into

12 pieces by cutting just down to the filling to make 3 pieces across and 4

down. Bake, covered, at 350F for 20 minutes, then uncover and cook another 10

minutes.

 

 

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

 

Per serving: 531 Calories (kcal); 20g Total Fat; (42% calories from fat); 25g

Protein; 37g Carbohydrate; 0mg Cholesterol; 818mg Sodium

Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;

0 Other Carbohydrates

 

 

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