As I've mentioned we're trying to eat greens in everything because we've had such a wonderful bounty from the garden this year. Matt seemed to remember a recipe in Vegan with a Vengeance that was basically spinach, tofu, and filo dough so we dug it out and gave it a go. As usual, we tweaked it to our liking and cupboard contents.
First, I would just like to say that filo is odd. It seems like you are cooking with paper. But, the taste is nothing like paper!
The pie was delicious and hearty. For having no cheese and no red sauce it struck me as smacking of lasagna. I don't know why exactly. Maybe it was the layers or the fact that we used to make a spinach-tofu filling for ravioli. In any case, it was superb and used up quite a bit of those greens.
|Filo apple "pie"|
- ½ c olive oil
- 3 pounds fresh spinach, cleaned and trimmed
- 6 green onions, minced
- 3 cloves garlic, minced
- 2 pounds firm tofu, pressed
- 1/3 c lemon juice
- 2 t dried oregano
- dash of nutmeg
- ¼ c nutritional yeast
- 1 t salt
- 1 pound filo pastry
Oil a 9x13 inch baking pan.
Heat 2 T oil.
Add spinach, green onion, and garlic.
Saute, stirring frequently until the spinach is wilted and the liquid that has sweated out has boiled away.
Set aside this mixture.
Drain tofu, wrap in towels and press out excess liquid, using a weight if needed. (We use the dictionary!)
Place in a bowl and mash it up with your hands.
Add spinach mixture, lemon juice, nutmeg, 1/4 olive oil, nutritional yeast, salt and pepper. Taste and adjust seasonings as desired.
Lay out a sheet of filo on the oiled pan. It will drape over the sides of the pan.
Spread half of the the spinach mixture on top of this bottom layer.
Lay out another 5-8 sheets of filo as above.
Add the rest of the spinach mixture.
Place remainder of filo on top.
Brush the top with oil and tuck the overhanging edges of the filo into the pan
Bake, uncovered, for 35-45 minutes, until the filo is brown and crispy.