Before the unfortunate cholesterol diagnosis, spanakopita was one of our favorite dishes. But it just didn't seem right to try it without the feta and mozzarella. Tonight I overcame my fear and produced something very different from normal spanakopita... but delicious nonetheless.
1 block medium tofu
1/3 cup pine nuts
1 tsp each:
- garlic powder
- nutritional yeast
to taste:
- salt & pepper
- basil
- oregano
- dill
- lemon juice
Drain the tofu well and crumble it with your hands until it's roughly cottage cheese textured. Use a mortar and pestle or food processor to crush the pine nuts, garlic, yeast, salt & pepper into a paste. Add to the tofu along with the basil, oregano, dill and lemon juice and mash with a fork. Taste and adjust seasonings. Let sit for at least 20 minutes (preferably overnight) to let flavors develop. Defrost the phyllo dough.
1 portobello mushroom
2 splashes balsamic vinegar
1 10 oz. bag spinach
1/4 pkg whole wheat phyllo dough
baking spray
olive oil
Thickly slice the mushroom into bite-size pieces. Toss with the vinegar and a little olive oil and cook over medium heat, covered, until tender. Meanwhile, cook the spinach in a large pot with a little water, covered, until reduced but still vibrant green. Drain the spinach well.
Spray a baking dish well. Spread the mushrooms across the bottom and top with half of the tofu. Sprinkle with garlic powder and nutritional yeast, and drizzle with olive oil. Cover with a sheet of phyllo dough. Spray the phyllo with the baking spray. Repeat with 5 more sheets.
Top the phyllo with the spinach and the remaining tofu. Sprinkle with garlic powder and nutritional yeast, and drizzle with olive oil. Cover with a sheet of phyllo dough. Spray the phyllo with the baking spray. Repeat with 5 more sheets.
Bake at 375-400 degrees for 30 minutes, or until the top sheet of phyllo is crisp and golden brown.
