Saturday, June 23, 2012

Spanakopita with Homemade Tofu Feta

This recipe is for appetizers but you can cut the dough a little larger for bigger pieces and serve with a side salad.  The puff pastry dough makes these little pockets of goodness nice and crispy!

Spanakopita with Homemade Tofu Feta  Spork-Fed Cookbook by Jenny Engle and  Heather Goldberg   

2            tablespoons neutral tasting high-heat oil
1            teaspoon dried oregano
1            14 oz. block extra-firm tofu, crumbled
5            cloves roasted garlic
1/2         teaspoon sea salt
1/2         teaspoon finely ground black pepper
2            tablespoons light miso paste
2            tablespoons red wine vinegar
2            tablespoons lemon juice, plus grated zest of 1 lemon
1            tablespoon brown rice syrup
1            tablespoon fresh thyme
4            cups spinach, tightly packed
1            package frozen puff pastry sheets, thawed

Roasted Garlic:  Preheat oven to 350 degrees. Slice off base of bulb with large chef’s knife. Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside

Preheat oven to 400 degrees.

In a large pan, combine oil, oregano and crumbled tofu. Add roasted garlic, sea salt, black pepper, miso, vinegar, lemon juice and zest, brown rice syrup and thyme. Cook for about 5-7 minutes, stirring occasionally, until tofu appears slightly dry and golden.

Add spinach to tofu mixture in small bunches and cook until wilted. Remove excess water once cooked.

To assemble:  Slice each sheet of thawed puff pastry into 4-inch squares. Add about 2 tablespoons filling to upper left corner of each square.  Fold puff pastry in half over filling to create a triangle.

Seal edges by pressing with a fork.

Make 2 small slits in the top of Spanakopita. Repeat for remaining puff pastry.

Place on a large baking sheet, lined with parchment paper or a silicone baking mat (or use cooking spray). Bake for about 20 minutes, or until crisp and golden. 

No comments:

Post a Comment