Monday, February 12, 2007
Spinach Artichoke Pie
This recipe is courtesy of the Fat Free Vegan Kitchen, a blog that I absolutely love to read. If you've never checked it out before you absolutely must have a look if not for the gorgeous pictures then for the delicious vegan recipes.
I modified this recipe a little bit for my tastes. The most time consuming part of the recipe is the phyllo dough, but when you experience the crispness of the pastry when it's done you'll agree with me that it's worth the effort. Here's my modified recipe:
1 medium onion, diced
2 tsp minced garlic
2 packages frozen chopped spinach, defrosted
1 pound firm tofu, drained
2 tsp. dried oregano
juice of 1 lemon plus lemon zest to taste
1/2 tsp. ground cumin
1 14-ounce can quartered artichokes, coarsely chopped
phyllo dough, thawed
Over medium heat, saute the onion and garlic with a little bit of extra virgin olive oil. When translucent stir in the defrosted spinach until combined; remove from heat and set aside. In a small bowl, mash the tofu. Stir in oregano, lemon, and cumin; mix well. Combine tofu mixture with spinach mixture; stir in chopped artichokes.
Turn oven on to preheat to 350F. While oven is heating, lightly spray a baking dish with nonstick spray. Place one sheet of phyllo dough in baking dish, spray with nonstick spray and repeat until 10 layers thick. Spread spinach/tofu mixture over phyllo. Repeat the phyllo process. Using a pastry brush, spread melted butter/margarine over the last layer of phyllo. Bake in the oven for 30-40 minutes or until lightly browned.