I adapted this from Fat Free Vegan, and it was delicious. Deeply satisfying, too, to wildly mush everything together, throw it in the oven and abscond to the living room to do yoga. We used our first spinach harvest from the garden in this dish. As in the original recipe, you can use phyllo dough to top the spinach mixture; I frequently do. But when I'm feeling lazy (which is often), I break out the puff pastry.
2 bags (16-ish oz.) baby spinach
12 oz. extra-firm tofu (the water-packed kind in tubs)
2 Tbsp nutritional yeast
1 tsp. salt, or to taste
1-2 Tbsp fresh dill, chopped
2 Tbsp lemon juice
1 Tbsp garlic powder
2 tsp onion powder
black pepper, to taste
a few shakes of hot sauce
7-10 artichoke hearts, coarsely chopped
1/4 cup toasted pinenuts
1 sheet frozen puff pastry
olive oil for smearing
Set the puff pastry out to thaw. Put the spinach on the stove with a little water and cook, covered, until uniformly dark. In a colander, drain the tofu, and using clean hands, squish it until it resembles ricotta cheese, draining off the liquid. Put the tofu, seasonings and artichoke hearts in a bowl and mash well.
Drain the spinach in the colander. Throw a few handfuls of pine nuts in the bottom of a dry saucepan and cook, stirring for a 5 minutes, or until golden. Add the pine nuts and spinach to the tofu mixture and mix well.
Spread the mixture in the bottom of a glass baking dish. Top with the puff pastry. Smear a little olive oil on top of the puff pastry. Bake in a 375 degree oven for 45 minutes, or until golden and puffed up on top.
