Courtesy of Vegan Fusion World Cuisine.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chefs and authors Mark Reinfeld and Bo Rinaldi.

Super Shakti’s Spanikopita

1 hour prep / 40 min cooking / 9”x13” casserole dish

• 1 ½ lb Tofu, extra firm, crumbled

• 21 Phyllo sheets, spelt variety

• 6 C Spinach, rinsed well

• 2 C Onion, diced

• 2 Tbl Olive oil

• ¾ C Garbanzo beans, cooked, drained & mashed

• ¾ C Tahini, roasted

• ½ C Kalamata olives, chopped

• ¼ C Garlic, minced

• ¼ C Nama shoyu, or to taste

• 2 Tbl Italian parsley, minced

• 2 Tbl Basil, minced

• 3 Tbl Nutritional yeast

• 1 ½ tsp Oregano, minced

• 1 ½ tsp Thyme, minced

• 1 tsp Rosemary, fresh minced

• ½ tsp Sea salt, or to taste

• ½ tsp Black pepper, ground to taste

• ¼ C Corn or olive oil for basting

Instructions

1. Steam spinach lightly for 3 minutes. Drain well.

2. Preheat oven to 350°. Place 2 Tbl oil in a large pot on medium high heat. Add onions and garlic, cook 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes, stirring frequently Remove from heat.

3. Lightly oil a 9”x13” casserole dish. Place 1/⁄3 of the phyllo dough (7 sheets) on the bottom of the dish, one sheet at a time, lightly oiling each sheet with corn or olive oil using a small pastry brush. Place half of the tofu mixture on top of the phyllo dough.

4. Repeat step 2, using 7 sheets of the phyllo dough and the remaining ½ of the tofu mixture. Top with the remaining phyllo dough, lightly brush with oil, and bake until phyllo is golden brown, approximately 20 minutes. Allow to cool 10-15 minutes before serving.

Serving Suggestions

1. Serve with Goddess Dressing (page 52)Roasted Red Pepper

2. Sauce (page 60) or Spinach Mushroom Sauce (page 60).

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Super Shakti’s Spanikopita – a popular free recipe from Vegan Fusion World  Cuisine Cookbook by Mark Reinfeld.

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