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.

INGREDIENTS:

Filling:

• 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

METHOD:

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.

Enjoy!

The Enchantress