Categories: Greek, November2012, Spinach, Vegan, Vegetarian

Ingredients

• - 3 tablespoons (45 ml) olive oil
• - 1 medium-size white onion, finely diced
• - 1 or 2 cloves garlic, minced
• - 3⁄4 teaspoon dried dill
• - 1 package (14 ounces, or 392 g) extra-firm tofu, pressed and drained
• - 3 tablespoons (24 g) nutritional yeast
• - 2 tablespoons (30 ml) lemon juice
• - Salt and pepper, to taste
• - 2 cups (360 g) coarsely chopped steamed spinach
• - 1 pound (454 g) vegan phyllo dough, thawed
• - 1⁄2 cup (112 g) vegan butter, melted

Directions

1. Heat the olive oil in a skillet over medium heat and sauté the onion and garlic, for 2 to 3 minutes, until translucent. Add the dill and remove from the heat.

2. In a large bowl, mash the tofu, nutritional yeast, lemon juice, salt, and pepper with a fork until lumpy, then add the onion mixture and the steamed spinach.

3. roll the thawed phyllo, handling with care. With a sharp knife, cut the phyllo into 3 °— 11-inch (7.5 °— 28 cm) strips and cover with waxed paper and a slightly damp dish towel to keep moist. Make sure they don’t get too wet or too dry. Take a strip of phyllo and lay it in a lightly oiled 9 °— 13-inch (23 °— 33 cm) pan or baking sheet. Brush lightly all over with the butter. Add another layer, brushing it as well. Spread about 1 tablespoon (15 g) of the filling on one end of the strip, being careful to leave a 1-inch (2.5 cm) border from the edge. Fold, starting from the filling end, into a triangle, as if folding a flag, until you reach the end of the strip. Brush the top with melted butter.

4. Repeat with the remaining phyllo and filling. Cover them as you finish so they do not dry out while you’re assembling the rest.

5. Refrigerate for 30 minutes, covering layers of triangles with waxed paper to prevent sticking.

6. Bake at 375°F (190°C, or gas mark 5) for 20 to 30 minutes, or until golden brown.

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