Recipe

The Best Spanakopita Just Happens To Be Vegan Recipe

Add Step-by-Step Photos	Enufizenuf / All my dishes 1 month, 2 weeks ago This is an excellent party dish. It's a great finger food and a must for any buffet. The flavor is so rich no one misses the real cheese, in fact, they are happy to eat them knowing they're healthy cause they taste so good. Prep:30m Cook:30m Servings:8	Enufizenuf
	spanakopita filo dough phyllo dough spinach tomatoes carrots

Does this look good? Yeah! / Nope

Fans

shesariot2

quaziefly

ttaaccoo

berry

Ingredients

2 pkgs phyllo dough (most phyllo doughs are vegan and there's also whole wheat phyllo dough)

3 pkgs firm tofu

3 containers vegan cream cheese

garlic (lots)

2 big onions (whichever onions you like)

1 pkg grape tomatoes

1 sm pkg fresh spinach

2 carrots

sea salt

basil (dry seasoning)

italian seasoning

1 can organic spray olive oil

1 large whole lemon

2 jars or 2 qts of marinara sauce, organic, no cheese or sugar

Directions

Thaw phyllo dough according to package direction

preheat oven to 375

have a cookie sheet or oblong flat pan

prepare the ricotta mix

in a large bowl mix the 3 containers of vegan cream cheese and 3 firm tofu with your clean hands, mix until it looks like a creamy cottage cheese

slice and dice small the two big onions and add to mix

shred 2 carrots and add to mix

cut up spinach (i use kitchen scissors) in thin shreds (put half a pack in mix and save half a pack) a pack of baby spinach, pre-packaged, in produce section of supermarket

add lots of dry basil

add lost of italian seasoning

dice up at least one whole bulb of garlic and add it in

mix it up with your hands

quarter all the grape tomatoes and in

mix it up with your hands real good

take a taste to see if you need more salt or something and if you like (i like) add a couple shakes of cayenne or red pepper to the mix

squeeze out all the juice from 1 large lemon, add it in

mix it up real good

(this should taste great already)

put tinfoil on cookie sheet then spray olive oil on tin foil

cut rolled phyllo dough into 3 sections, take one section (cover unused potions sections with a wet paper towels), unroll it,

on a large cutting board lay out three layers of the dough,one at a time, spraying each layer with olive oil. (careful it's delicate but if i can do it, anyone can)

put at least 1 heaping tbl spoon onto one end of the oblong sections of the dough

fold the dough over (like a folded flag) corner to corner, over and over again until you're done this should looked like a puffed triangle of dough, with little or no filling spilling out

place it on the cookie sheet

put in preheated oven and check in 10 minutes, then keep checking every 10 minutes until dough is golden crispy, if it's taking too long just up the heat to 400, they should not be any darker than the photo

continue with this process until all the filling is used or all the dough is used

heat up your own or your favorite marinara sauce (i like rao), 2 jars

if you want to add some seasonings to the sauce, garlic would be good and some basil

to display on buffet: what i usually do is go to the dollar tree or deals and pick up 3 plastic/crystal round platters (i like the cobalt blue ones).

put like a pre-made doily or nice looking square napkins on the tray in some king of decorative way

lay out the spanikopita following the circle of the tray, right up against the outer edge, then fill in the center in an orderly circular fashion, then build layers up making a kind of pyramid

sliver the rest of the spinach with the scissors and decoratively add to each pyramid (you should make at least 3 pyramids from this recipe and more than likely will run out of mix before the dough)

serve with marinara sauce in a couple of bowls with serving spoons, the guests can drizzle the sauce over the spanikopita for extra flavor.

this is a gourmet finger food that your guests will LOVE and you've made it look good and delectable AND it is VERY healthy as well as being vegan.

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