Ispanikli Borek
Instructions:
This traditional Turkish dish is transformed here in a vegan recipe 1 onion - chopped 1 Tbsp soy oil 1 pinch salt 2 cups spinach - steamed 2 blocks tofu - course crumbled 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp nutritional yeast 1 box filo pastry - thawed 1/2 cup soy margarine – melted
- Chop up onion and sauté in preheated oil, with a pinch of salt. When onions are finished, combine them - in a bowl - with lightly steamed spinach.
- In another bowl, mix coursely crumbled tofu with one tablespoon of salt, garlic powder, onion powder and nutritional yeast.
- Using a pastry brush, grease a large casserole dish.
- Using two sheets of thawed out filo pastry, paint a thin coat of melted margarine on top of each double-layered sheet. Repeat this process with 4 more (2 layer) sheets, placing each basted sheet on top of the other. Note:
- As it’s very difficult to separate individual layers from a flattened filo pastry roll, you can prevent undue tearing, by carefully drawing away two layers at a time.
- Take half of the spinach and onion mixture and apply it evenly to the surface of the four layers of pastry. Next, take half of the tofu mixture and crumble it over the spinach and onion layer.
- Repeat above process with 4 more sheets of filo pastry then another layer of fillings.
- Top with 3-4 more double layered sheets of filo pastry. Preheat oven to 400°F and bake casserole 30 - 35 minutes or until golden brown.
- Slice into equal portions and serve.