2 tablespoons extra virgin olive oil
1/2 small red onion, finely diced
2 cloves fresh garlic, finely minced
15-20 cremini mushrooms, brushed free of dirt, coarsely chopped
Scant pinch ground nutmeg
2 sprigs fresh basil, leaves removed, finely shredded
4 cups arugula, rinsed well, coarsely chopped
4 cups Tofu Cheese, coarsely crumbled (see recipe in archive of recipes)
1 package phyllo dough, thawed in the refrigerator for several hours before use
2 cups (approx) ground almond meal or whole wheat bread crumbs
Extra virgin olive oil
Place oil, onion and garlic in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2 minutes. Stir in mushrooms, a pinch of salt and nutmeg and saute until mushrooms are beginning to brown, about 7 minutes. Turn off heat, stir in arugula and tofu cheese and season lightly with salt. Transfer to a bowl to cool and set aside.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
On a dry, flat work surface, remove the sheets of phyllo, cut them in half lengthwise and lay them flat. Cover the phyllo with a damp towel while you work (so it doesn’t stiffen). Brush phyllo lightly with oil and sprinkle with ground almonds, using one half sheet at a time. Lay another half sheet on top, brush with oil and sprinkle almonds. Lay a third half sheet on top and brush with oil, no almonds. Place about 1/4 cup of the arugula mixture in one corner of the phyllo layers, fold the other corner over the mixture, forming an angular shape. Continue to fold over on an angle, creating a pastry triangle around the arugula. Place on lined baking sheet and repeat until all the filling is used. Brush each triangle lightly with oil and bake until golden brown and crispy, about 20 minutes. Serve hot or at room temperature.
Makes about 20 spanakopita
Note: Any un-used phyllo can be tightly wrapped and kept in the refrigerator for future use. It will keep for several weeks.
Do not re-freeze.
– See more at: http://christinacooks.com/best-vegan-recipe/splendid-spanakopita#sthash.eHwpZEVx.dpuf
– I used the greens that I had in the house for this- collards and nappa cabbage. I also was out of tofu.. so I just pumped up the greens. Super delicious but a bit of work. Don’t get frustrated if your phylo breaks and cracks. It takes patience.