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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 179.7
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 251.2 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.4 g

View full nutritional breakdown of Vegan Friendly Spanikopita calories by ingredient
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Vegan Friendly Spanikopita

Submitted by: CJWHITTEN

Introduction

This is an amazing, healthy dish. I like to make up a large batch over the weekend, since it's perfect for when I need to grab something on the go. Delicious warm or cold, and keeps well in the refrigerator. Takes a couple hours to make, so be warned, but definitely worth the later convenience.

And I have to add, my husband, a big believer in meat and who has a strong aversion to tofu and anything that has the consistency of mashed potatoes, LOVES this stuff.

I did get the original recipe from a cookbook that a friend loaned me years ago, but I made changes:
- You don't have to add the nutmeg, but I really enjoy that amount (I've heard ginger can be a fun kick as well, but don't go gung ho with it)
- The original only calls for 3 cloves of garlic. I just like garlic, and...
- The original calls for 1 bunch of scallions. I don't do well on scallions, so I did more garlic instead.
- The original calls for about five sheets of phyllo dough to be used for each serving. Quite frankly, I think that's way too much, and it detracts from the amazing filling, so I cut it in half. It still holds together quite nicely. Also, it asks you to put olive oil on each side of every sheet. That's really not necessary.
- I'm up in the Rocky Mountains, so the cooking times reflect that. Adjust accordingly.
- I came up with my own solution to the nutritional dilemma of pressing the spinach and adding lemon juice. See the instructions.
This is an amazing, healthy dish. I like to make up a large batch over the weekend, since it's perfect for when I need to grab something on the go. Delicious warm or cold, and keeps well in the refrigerator. Takes a couple hours to make, so be warned, but definitely worth the later convenience.

And I have to add, my husband, a big believer in meat and who has a strong aversion to tofu and anything that has the consistency of mashed potatoes, LOVES this stuff.

I did get the original recipe from a cookbook that a friend loaned me years ago, but I made changes:
- You don't have to add the nutmeg, but I really enjoy that amount (I've heard ginger can be a fun kick as well, but don't go gung ho with it)
- The original only calls for 3 cloves of garlic. I just like garlic, and...
- The original calls for 1 bunch of scallions. I don't do well on scallions, so I did more garlic instead.
- The original calls for about five sheets of phyllo dough to be used for each serving. Quite frankly, I think that's way too much, and it detracts from the amazing filling, so I cut it in half. It still holds together quite nicely. Also, it asks you to put olive oil on each side of every sheet. That's really not necessary.
- I'm up in the Rocky Mountains, so the cooking times reflect that. Adjust accordingly.
- I came up with my own solution to the nutritional dilemma of pressing the spinach and adding lemon juice. See the instructions.

Number of Servings: 19

Ingredients

    * Olive Oil, 1/4 cup + 2 tbsp (and keep the bottle handy)
    * Spinach, fresh, 2 bunches, washed and stems removed
    * Crushed Garlic, 8 cloves
    * Chopped Dill weed, fresh, 1 cup
    * Tofu, firm, 2 blocks
    * Lemon juice, 1/3 cup (or zest to taste, see instructions)
    * Oregano, ground, 2 tsp
    * Nutmeg, ground, 1 tbsp
    * Walnuts, 3/4 cup, ground
    * Salt, 1 tsp (Optional)
    * Pepper to taste
    * Phyllo Dough, 2 boxes (Approx 23 sheets)

Directions

FILLING:
- Warm the 2 tbsp of olive oil in a heavy-bottom pot or deep pan. Add the spinach, garlic, and dill
- Saute until the spinach is completely wilted and soft
- Take it off the heat and cool to room temperature
- In a bowl, mash your tofu (remember to press it first!) until it's a smooth, slightly grainy consistency.
- The original recipe wants you to squeeze out as much liquid as you possibly can from the spinach mixture. This, unfortunately, means, you're getting rid of a lot of the nutritional value. So you can do this, or you can lightly press and remove excess liquid, leaving the bulk of it in. If you do this, you may want to cut back on the lemon juice, and add zest instead.
- Add the spinach mixture to the tofu, along with the lemon juice/zest, oregano, nutmeg, walnuts, 1/4 cup olive oil, salt, and pepper. Mix it up with your hands until all the ingredients are consistent throughout.

PASTRY:
- Preheat the oven to 360 degrees.
- If you've never used phyllo dough before, be warned. This stuff does dry out fast. Don't freak out about it being a sheet of paper ten seconds after it's out of the wrapper (like I did at first), but you do need to be careful. More than that, though, you need to be careful with the consistency. It rips INSANELY easily.
- Take three sheets at a time, and lay them out on a cookie pan. Take a fine bristle pastry brush (Your basting brush is NOT going to work with something this delicate) and basically 'paint' a thin layer of olive oil over the top. This will keep it moist enough to work with.
- Cut the three sheets in half. Each half will produce one portion.
- Measure out your filling. The total mixture, at these meal-sized portions, should yield sixteen servings. You can always cut the phyllo dough into thirds and make smaller portions, around 30 or 40, if you want a great appetizer.
- Put the filling on the top left corner of your first strip of phyllo dough. Take that corner of the dough and fold it over to the right, so that the top of the strip lines up with the right edge, creating a triangle. then take the top corner that is now pointing up at the top of the dough strip, and bring that down lining up the right side with the right side again. Now take the right corner of your spanikopita, fold that over so it lines up with the left side. start repeating this process until the phyllo is all folded up into a neat, triangular package.
- Coat your phyllo dough with a light layer of olive oil.
- Cook on a cookie sheet for 20-30 minutes, until the top layer is more golden than brown, and is nice and crispy. You don't want it to get too brown, but definitely get it dark gold.
- Serve, or let cool and store!

Number of Servings: 19

Recipe submitted by SparkPeople user CJWHITTEN.






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Member Ratings For This Recipe

  • I can't wait to try this, it sounds amazing.Being lactose intolerant i'm always looking for my favorite recipes made with tofu instead of cheese.Thank you for the recipe:) - 4/4/11

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