- 1/4 cup plus 2 tbsp olive oil
- 2 bunches fresh spinach
- 1 bunch scallions, trimmed and chopped
- 3 cloves garlic, minced
- 1 cup chopped dill
- 1 pack extra firm tofu
- 1/3 cup lemon juice
- 2 tsp dried oregano
- dash of nutmeg
- 3/4 cup finely ground walnuts
- 1/4 cup nutritional yeast
- salt and pepper to taste
- 1 box frozen phyllo dough
1. In a large, heavy bottomed pot, warm 2 tablespoons of the olive oil over medium heat for a minute then add the spinach, scallions, garlic and dill. Saute until completely wilted and soft and a good amount of liquid has sweat out of the greens. Remove from heat and set aside to cool to room temperature.
2. In a large separate bowl, mash the drained tofu to a smooth but slightly grainy consistency. Take the cooled spinach mixture by small handfuls and squeeze out as much liquid as possible. Add the spinach to the tofu. Add the lemon juice, oregano, nutmeg, ground walnuts, 1/4 cup of the olive oil and the nutritional yeast. Mix well and season with the salt and pepper. Make sure the filling has cooled to room temperature before stuffing into phyllo dough.
3. Preheat oven to 375 F. Take two sheets of the dough, brushing olive oil generously onto one sheet; layer the second sheet on top. Score the stacked dough sheets lengthwise into four strips.
Place one tablespoon of filling approximately 2cm from the bottom and fold it rightward so it forms a triangle and continue folding in this manner (like folding a flag). Wrap any remaining bit of dough underneath the triangle. Brush the tops with olive oil and bake on a baking sheet for 10-12 minutes, or until golden brown and puffy.
Euphemia the Great Martyr; Sebastiana, Disciple of St. Paul the Apostle; Dorotheos the Hermit of Egypt; Melitina the Martyr; Afterfeast of the Holy Cross; Ninian the Enlightener of Scotland; Edith the Nun of Wilton Abbey