Tofu Spanakopita
By:  John Bayley
  • Prep Time : NA min
  • Cook Time : 45 min

  • Serves:
    4-6     Difficulty: Medium
Serve with a fresh green salad thats got a little rocket in it to off set the richness of the dish and some sliced tomatoes drizzled in olive oil.

  • For the filling:
  • 500 gs firm tofu
  • 100 mls extra virgin olive oil
  • 2 Teaspoons minced garlic
  • 2 Tablespoons nutritional yeast flakes

  • Plus:
  • 500 gs white onions - sliced
  • 250 gs baby leaf spinach
  • 12 or so filo pastry sheets
  • oil for pastry and frying


Combine the first set of filling ingredients in a food processor and blend until smooth. Then fry the onions in a little oil, season with some salt and cook on a medium heat until translucent, remove from heat and stir in the spinach. Then combine this with the tofu filling mixture and stir well. Next take a 6 x 8 inch oven proof dish and brush with oil, then lay out your filo sheets and begin layering them in the bottom of the dish, brushig each one with oil as you go. Don’t worry about any over hang this is fine. Once you have used used 2/3′s of your pastry then place the combined filling mixture on top of the pastry and fold any overhanging pieces onto the mixture. Now fold or cut the the remaining filo to fit your dish (roughly in half) and continue to the layer the sheets in the same way as before until finished. Make sure the top sheet is brushed with oil and then place in a medium hot oven (375f,190c or gm5) and bake until golden on top – serve and enjoy!

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