Vegan: Greek Spinach Pie

December 20, 2000

This recipe calls for nutmeg twice. I don't know if it would be a good idea to

use the total 3/4 teaspoons nutmeg suggested here, but I'm passing this along as

it came to me, so you can make your own choices.

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<Nam>

Greek Spinach Pie

</Nam></Summ>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Greek Spinach Pie

Recipe By :Mark Foy

Serving Size : 10 Preparation Time :1:20

Categories : Main Dish Vegan

Amount Measure Ingredient -- Preparation Method

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

1 pound fresh spinach

1 teaspoon olive oil

1 large onion -- chopped

1 pound collard greens -- chopped

-- (about 16 leaves)

tofu- " feta " mixture

1/2 cup almonds

1 pound tofu, firm

1 tablespoon olive oil

3/4 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/4 cup fresh dill -- chopped

1/4 cup fresh parsley -- chopped

1/4 teaspoon sea salt

6 Ounces whole wheat filo -- (about 8 18 " x13 "

-- pieces

5 tablespoons olive oil -- for brushing

Steam spinach until wilted. Let cool. Squeeze out as much liquid as possible

from the spinach. Chop and set aside.

Heat a skillet over medium-high heat and add oil. Saute onion, collard greens,

and steamed-chopped spinach, sealing them one at a time (about 12 minutes).

During this process, prepare the tofu- " feta " mixture using a food processor.

Add almonds first, and grind. Add 2/3 of the tofu, and the remaining

tofu- " Feta " mixture ingredients, and blend until smooth. Reserve 1/3 of tofu for

adding directly to the spinach/collards mixture.

To the collard mixture, add the tofu- " Feta " mixture and the remaining 1/3 of the

tofu (mashing it in). Then add the nutmeg, black pepper, dill, parsley, and sea

salt and cook for about 3+ minutes.

To assemble the " pie " , oil a large (about 9 " x13 " ) baking pan. Lay 1/4 of the

filo sheets (about 2 18 " x13 " pieces) into the bottom of the pan, brushing each

layer of filo with olive oil. Spread about 1/3 of the collard/tofu- " feta "

mixture on top of this first layer of filo. Continue this filo-filling layering

until all filling if used, and then top with the last layer of filo (always

brushing it with olive oil). There should be 4 layers of filo, and 3 layers of

filling.

Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no need to

preheat the oven) for 30 minutes, then remove foil and bake 10 minutes more to

give the top filo layer a golden brown appearance.

VARIATIONS: - To make a similar dish without any gluten (that is, without the

filo), put the filling into a non-gluten pie crust and bake (instead of pulling

the filling inside filo sheets). - Use any combination of greens (spinach,

collards, kale) to create the 2 pounds need for this recipe. In this recipe, I

call for 1/2 spinach (traditional ingredient) and 1/2 collard greens (which is

more nutritionally dense than spinach) to provide both a traditional flavor and

a higher nutritional content. - " Spanakopita " - Instead of layering filling

between sheets of filo in a large baking pan (like lasagna), fold 2 tablespoons

of the filling into a triangle using a 6 " x13 " strip of filo, then bake on a

baking sheet for 20 minutes. This should make about 20 triangular pies. - To

lower the fat a little, be as sparing as possible with the olive oil when

brushing it on the filo sheets, and use half as many almonds in the tofu- " feta "

mixture.

[Nancy's note: This recipe calls for nutmeg twice. Maybe the author intended to

give the cook choices?

I've never seen whole wheat filo available anywhere, so you could either use the

refined kind, or do as Kathy Hosijo suggests and sprinkle wheat germ & bran

between the refined flour filo sheets.]

Cuisine:

" Greek "

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

Per Serving (excluding unknown items): 233 Calories; 16g Fat (66.9% calories

from fat); 9g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 321mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

NOTES : - This is one of the few recipes in this cookbook that contains gluten

(from the whole wheat filo). I have included this recipe because because it is

an interesting pie/pastry, but simply can not be made without gluten because

filo needs to be made with a flour containing gluten to achieve the desired

effect. This recipe is not suitable for people who want to or need to avoid

gluten. - This " pie " calls for a combination of spinach and collard greens for

it's familiar flavor with enhanced nutritional density. - This dish is also

called spanakopita if made into triangular, hand-sized pastries (see

Variations).

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 20050 0

]]>

</RTxt>

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

chopped (about 16 leaves)

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

chopped

</IPrp>

</IngR>

<IPrp>

(about 8 18 & quot;x13 & quot; pieces)

</IPrp>

<INtI>

20050

</INtI>

</IngR>

<IPrp>

for brushing

</IPrp>

</IngR>

<DirS>

<DirT>

Steam spinach until wilted. Let cool. Squeeze out as much liquid as possible

from the spinach. Chop and set aside.

</DirT>

<DirT>

Heat a skillet over medium-high heat and add oil. Saute onion, collard greens,

and steamed-chopped spinach, sealing them one at a time (about 12 minutes).

</DirT>

<DirT>

During this process, prepare the tofu- & quot;feta & quot; mixture using a food

processor. Add almonds first, and grind. Add 2/3 of the tofu, and the

remaining tofu- & quot;Feta & quot; mixture ingredients, and blend until smooth.

Reserve 1/3 of tofu for adding directly to the spinach/collards mixture.

</DirT>

<DirT>

To the collard mixture, add the tofu- & quot;Feta & quot; mixture and the remaining

1/3 of the tofu (mashing it in). Then add the nutmeg, black pepper, dill,

parsley, and sea salt and cook for about 3+ minutes.

</DirT>

<DirT>

To assemble the & quot;pie & quot;, oil a large (about 9 & quot;x13 & quot;) baking

pan. Lay 1/4 of the filo sheets (about 2 18 & quot;x13 & quot; pieces) into the

bottom of the pan, brushing each layer of filo with olive oil. Spread about 1/3

of the collard/tofu- & quot;feta & quot; mixture on top of this first layer of filo.

Continue this filo-filling layering until all filling if used, and then top with

the last layer of filo (always brushing it with olive oil). There should be 4

layers of filo, and 3 layers of filling.

</DirT>

<DirT>

Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no need to

preheat the oven) for 30 minutes, then remove foil and bake 10 minutes more to

give the top filo layer a golden brown appearance.

</DirT>

<DirT>

VARIATIONS: - To make a similar dish without any gluten (that is, without the

filo), put the filling into a non-gluten pie crust and bake (instead of pulling

the filling inside filo sheets). - Use any combination of greens (spinach,

collards, kale) to create the 2 pounds need for this recipe. In this recipe, I

call for 1/2 spinach (traditional ingredient) and 1/2 collard greens (which is

more nutritionally dense than spinach) to provide both a traditional flavor and

a higher nutritional content. - & quot;Spanakopita & quot; - Instead of layering

filling between sheets of filo in a large baking pan (like lasagna), fold 2

tablespoons of the filling into a triangle using a 6 & quot;x13 & quot; strip of

filo, then bake on a baking sheet for 20 minutes. This should make about 20

triangular pies. - To lower the fat a little, be as sparing as possible with the

olive oil when brushing it on the filo sheets, and use half as many almonds in

the tofu- & quot;feta & quot; mixture.

</DirT>

<DirT>

[Nancy & apos;s note: This recipe calls for nutmeg twice. Maybe the author

intended to give the cook choices? & #013; & #010; & #013; & #010;I & apos;ve never seen

whole wheat filo available anywhere, so you could either use the refined kind,

or do as Kathy Hosijo suggests and sprinkle wheat germ & amp; bran between the

refined flour filo sheets.]

</DirT>

</DirS>

<Natn>

Greek

</Natn>

<Note>

- This is one of the few recipes in this cookbook that contains gluten (from the

whole wheat filo). I have included this recipe because because it is an

interesting pie/pastry, but simply can not be made without gluten because filo

needs to be made with a flour containing gluten to achieve the desired effect.

This recipe is not suitable for people who want to or need to avoid gluten. -

This & quot;pie & quot; calls for a combination of spinach and collard greens for

it & apos;s familiar flavor with enhanced nutritional density. - This dish is also

called spanakopita if made into triangular, hand-sized pastries (see

Variations).

</Note>

</RcpE></mx2>

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