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Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper.

Spinach, Tofu and Filo Pie (Vegan!) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach, Tofu and Filo Pie (Vegan!) dishes you make.

Alright, don’t linger, let’s practice this spinach, tofu and filo pie (vegan!) formula with 13 components which are absolutely easy to receive, and we have to process them at the very least through 5 tips. You should commit a while on this, so the resulting food could be perfect.

Composition of Spinach, Tofu and Filo Pie (Vegan!):

1. Need 4 Tbsp - Olive Oil
2. Give 1 of Leek, Finely Chopped
3. Take 2 Cloves for Garlic, finely chopped
4. Require 300 g for Fresh Spinach
5. You need 200 g for Tofu, drained and pressed. (I used smoked)
6. Require 50 g for Breadcrumbs
7. Take 2 tsp Smoked Paprika
8. Give Lemon Zest
9. Provide 2 tsp of Garlic Granules
10. Make ready 2 tsp for Oregano
11. Require 1 tbsp Balsamic Vinegar
12. Need 1 tsp - Nutmeg
13. Take 1 Pack of Filo Pastry

Delicious enough for a special holiday dinner, but easy enough for a weeknight meal! My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy Spoon the spinach filo mixture on to the pastry layers in the dish and spread it out flat with a spatula then scrunch up the edges of the overhanging. This tasty pie has a cream spinach and feta filling.

Spinach, Tofu and Filo Pie (Vegan!) making process:

1. Heat up 2 table spoons of olive oil. Add the finely chopped leek and cook for a few minutes, until soft.
2. Add the garlic, paprika and spinach (it helps to add to add a handful at a time). Cook down until it is very soft, stirring constantly (for about 5 minutes). When it is cooked leave to cool. You might need to press some of the liquid out of the spinach if it is very runny, I recommend you keep the liquid in case you need it later (it has lots of flavour).
3. Mash up the tofu. Add the garlic granules, oregano, balsamic vinegar, nutmeg and lemon zest. Then add the spinach mixture and the breadcrumbs, season with the salt and pepper. Here you will be able to tell if you need to add any liquid back to the mix.
4. Pre-heat the oven to 190c (gas mark 5). Grease a tin and line it with filo pastry, you can brush a little olive oil between the pastry sheets. When you get halfway add the spinach mixture. Spread it so the mix is a few centimetres from the edge. Add the remaining pastry on top and brush with the remaining oil.
5. Bake in the oven for 35-45 minutes, until the filling is piping hot the pasty is golden-brown.

This tasty pie has a creamy spinach and Feta filling. Mix the tofu, olives and parsnip into spinach, add the soy creamer and chickpea flour and mix until combined. Season with salt, pepper and nutmeg. Add spinach to the pan and sauté until cooked. Brush a nine-inch pie dish with some olive oil.

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