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- Side One - Cut Out Below -
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Spanakopita (Vegan version) (cont) - page two of two
Directions:

  • Start by making the cottage cheese substitute. Place all ingredients in a large bowl and mix thoroughly with your hands or a wooden spoon. Don't use a food processor, as you want the cheese to be lumpy, not pureed. Can be used immediately or stored for up to one week in the refrigerator.
  • To make the feta cheese, combine cheese ingredients in a saucepan. Bring the mixture to a boil over a medium-high flame, then reduce to a simmer for 20 minutes. Stir occasionally. Drain the tofu and set aside in a bowl.
  • To make the marinade for the feta cheese, whisk all ingredients together in a bowl, then pour over the feta cheese tofu and toss to coat. Cover and chill several hours, stirring occasionally. Once marinated, the tofu feta can be stored in the refrigerator for up to one week.
  • To make the spanakopita, preheat the oven to 350 degrees. Remove the phyllo dough from its package and cover with a damp cloth. Wash the kale or spinach, remove any thick steams. Finely chop the leaves.

- Side Two- Cut Out Below -
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Spanakopita (Vegan version) (cont.)

  • In a medium sauté pan, cook the onion in 1-tablespoon olive oil until translucent, about 3 minutes. Set aside.
  • Drain the feta cheese and crumble into a large bowl. Add the cottage cheese and mix well. Add the onions and kale, then use your hands to mix everything until very well combined.
  • Use a pastry brush to lightly brush the bottom of a lasagna pan with olive oil. Place a layer of phyllo dough (2 or 3 sheets) over the bottom of the pan, curling the excess up the sides.
  • Lightly brush the phyllo with olive oil and spread a 1/4 to 1/2-inch layer of kale and tofu filling on it. Cover the mixture with another layer of phyllo dough, again layering any excess dough up the sides of the pan.
  • Brush the phyllo with more olive oil and repeat the process until all the kale and tofu mixture has been used, or top of the pan is reached. Cap the pita with a final layer of phyllo dough and brush with oil. Bake for 45 minutes, or until the top of the phyllo begins to brown lightly. Allow to cool 10 minutes before serving.

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