vegan - Spanikopita Rolls

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These sound hevenly!

 

 

* Exported from MasterCook *

 

Spanikopita Rolls

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

12 full sheets of filo pastry -- thawed and kept covered

1/4 tp 1/2 cup olive oil or meted non dairy margarne

Filling:

1/4 cup light miso

1 teaspoon salt

2 tablespoons nutritional yeast flakes

1 bunch green onions -- chopped and steam-fried until soft

2 tablespoons dry dill

OR

1/2 cup chopped fresh dill

3 10 oz packages frozen chopped spinach -- thawed and squeezed dry

OR

3 pounds fresh spinach -- cleaned, steamed, squeezed dry, and

chopped

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

 

The filling for these " little Greek spinach-filo pies " is a bit unusual,

containing such un-Greek ingredients as tofu, nutritional yeast, and tofu. But

these ingredients give the filling a rich, feta-like taste, whish is what you

expect from spanikopita. I took these to a potluck once, and they were gobbled

up before the hostess could taste one--no one even suspected they were nondairy!

If you use frozen chopped spinach, the filling takes only minutes to make and

can be made a day or two ahead of time, although you should fill and bake the

rolls shortly before serving.

 

Prepare the filling by mixing the tofu, miso, salt, and yeast together very well

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

green onions, and spinach, and mix well.

 

To fill the rolls, atack 3 sheets of filo together, and cut the stacj into four

6 x 5-inch rectangles with a pair of kitchen scissors or a sharp knife. Repeat

with the remaining filo. You should have 48 rectangles. Keep the filo

well-covered with plastic wrap while you work. Preheat the oven to 400F.

 

For each spanikopita, lightly brush a filo rectangle with olive oil or melted

margarine. Place about 3 tablespoons of filling in one corner of the rectangle.

Roll the filled corner toward the center, then fold in the left and right

corners, like an envelope, them roll up the remaining corner. Cover the filled

spanikopita with plastic wrap while you finish.

 

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

sheets. Brush or spray the tops lightly with olive oil or melted margarine.

Bake for 20 minutes, or until golden brown. Serve hot.

 

This filling can also be used in a savory pie, by the way, with a bottom or

double crust, or as a fillinng for calzone (Italian stuffed breads using pizza

dough). You can also make a 9 x 13-inch rectangular spanikopita using 1/2-pound

fiilo pastry in a baking dish and baking it at 350F for 40 minutes.

 

Yield:

" 48 rolls "

 

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Per Serving (excluding unknown items): 509 Calories; 7g Fat (10.0% calories from

fat); 64g Protein; 83g Carbohydrate; 63g Dietary Fiber; 0mg Cholesterol; 3839mg

Sodium. Exchanges: 16 1/2 Vegetable.

 

 

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