Spinach Phyllo Spanakopita

Spinach Phyllo Spanakopita
Vegan; Serves 4

With all of the steps I took to make this, it truly is a labor of love. The tofu feta recipe and the cashew cream was used with this. Bruce loved it and the boys really liked it. So, the next time I make this; I will have to triple the recipe. I adapted this recipe from Martha Stewart's Spinach Phyllo Pie....

Ingredients

2 tablespoons olive oil, plus more for brushing
1/4 medium onion, finely chopped
1 large garlic cloves, minced
1 pound baby spinach, sliced in 1 inch slices
1 cup crumbled vegan tofu feta (4 ounces)
1/4 cup pine nuts
2 teaspoons roasted garlic and bell pepper seasoning
Coarse salt and ground pepper
10 sheets frozen phyllo dough, thawed

1. Preheat oven to 350 degrees.

2. In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Cook spinach, adding 1-2 Tablespoons of water, tossing, until wilted. Stir in pine nuts and add roasted garlic and bell pepper seasoning. (To store, refrigerate, up to 2 days.)

3. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread spinach mixture and tofu feta lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top.

Serve with Cashew Cream

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