Spanakopita

Spanakopita is a traditional Greek pastry filled with vibrant spinach and aromatic herbs, wrapped in crispy phyllo dough. This vegan version offers a delightful and healthy breakfast option that's both satisfying and delicious.

Ingredients

• Phyllo pastry - 6 sheets
• Fresh spinach - 200 grams, chopped
• Tofu - 150 grams, crumbled
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh dill - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
5. In a mixing bowl, combine the crumbled tofu, fresh dill, parsley, nutritional yeast, salt, black pepper, and lemon juice. Mix well with the cooled spinach mixture.
6. Lay out one sheet of phyllo pastry on a clean surface and brush lightly with olive oil. Place another sheet on top and brush it again. Repeat this with three sheets.
7. Spoon the spinach and tofu mixture along one edge of the phyllo, about 5 cm from the edge. Fold the sides over and roll the phyllo tightly to encase the filling.
8. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Brush the top with olive oil.
9. Repeat the process with the remaining sheets and filling.
10. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
11. Remove from the oven and let cool for a few minutes before slicing. Serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in iron and vitamins A and C from spinach.
• Provides a good source of plant-based protein from tofu.

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