Gluten Free Vegan Spanakopita
Spanakopita is a traditional Greek dish made with flaky filo pastry and eggs.
My version has a gluten free pastry, and is made with tofu, cashews, and nutritional yeast flakes instead of eggs. It's loaded with greens, bursting with flavour, and is just as delicious.
2 garlic cloves, crushed
1 onion, diced
1 leek, diced
2 tblspns olive oil (or ghee for vegetarians)
450g fresh spinach or silverbeet, chopped
300g firm tofu, crumbled to resemble scrambled egg
50g cashew cream - I make my own, but you can also use cashew cheese
2 tblspns of nutritional yeast flakes
1/2 tspn salt
freshly ground black pepper
Pastry of your choice. I love the Gluten Free, Simply Wize Pastry Puff
Heat oil or ghee over medium heat and add onions, garlic and leek, stirring until they're transparent.
Add the spinach ( or silverbeet) and stir for a few minutes until spinach has wilted.
Transfer the mixture to a bowl and add remaining filling ingredients and stir to combine.
Roll out pastry and spread the mixture onto the middle of the sheet, leaving about a centimeter on either side. Folding from the bottom, lift the pastry over the filling and press the pastry together with a fork around all the joining sides.
Place on a lined baking tray and brush pastry with oil.
Bake for 30 - 35 minutes or until the pastry is nice and golden.
Serve with a fresh salad, or pack cold for your lunch.