Spanakopita

by Sally

makes 10-12 rolls

I like to serve these with a green salad, and topped with my Parmigiana Sauce. You can use the same spinach filling in cannelloni shells and top with your favorite tomato pasta sauce – YUM!

800 grams spinach or silver beet
500 grams firm tofu, crumbled
150 grams roasted pine nuts
2 large onions, diced
5 cloves garlic, chopped finely
Salt & pepper
1 packet of filo pastry
250g melted vegan margarine, melted
½ cup of savoury yeast flakes
12 med–large mushrooms, chopped

Preheat oven to 180C.

Wash spinach leaves and cook in boiling water for a few minutes then drain and rinse. Squeeze out excess water and chop roughly.

Cook onions and garlic until translucent, add mushrooms and lightly fry.

In a bowl, mix together the spinach, tofu, onions, garlic, mushrooms, yeast flakes and pine nuts. Season with a little pepper.

Take one sheet of filo and lightly brush a generous edge with the melted margarine. Spoon about two tablespoons of mixture at one end of filo sheet leaving about 5 cm from each edge. Carefully roll over and over, folding in the edges as you go to create an oblong shape. Place this parcel on another sheet of filo, lightly brush a generous edge with the melted margarine and repeat.

Place on a non stick cooking tray and lightly brush top with melted margarine.

Bake 15-20 minutes or until golden. The spanakopita can be served hot or just warm and will reheat quite well.

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