Free Spanakopita

• परोसना: Yield: 3 servings

सामग्री

3 eggs

1(4-0z [400-g]) package silken or regular tofu

4 0z (113 g) vegan cheese, shredded or crumbled 1(5-0z [142-g]) bag baby spinach

1 tsp Himalayan salt

2 (1-lb [454-g]) package whole wheat phyllo dough Olive oil spray

निर्देश

Preheat the oven to 400°F (200°C). Line a smal 9 x 9-inch (23 x 23-cm) baking pan with parchment paper and set it aside.

In a large mixing bowl, add the eggs and beat them for a few seconds. Crumble the tofu and add it to the egg mixture along with the vegan cheese. Stir well until they are incorporated. Add the spinach in as well as the salt. Mix to Combine themn.

Take one phyllo sheet and place it on the bottom of the baking pan. Spray some olive oil on top, then add one more sheet, then add quarter of the spinach and egg mixture.

Repeat the steps until you use up all the spinach. The last layer will be a phyllo sheet sprayed with olive oil.

You can also add a few more sheets on top with olive oil in between. It's nice to have that top part a bit thicker, as it gets really crispy.

Place the spanakopita in the oven and bake it for about 40 minutes. When you take it out of the oven, cover it with a clean kitchen towel and let it rest for about 15 minutes.

Meal Prep Notes

Cut the spanakopita in six pieces and serve tWO pieces as a serving while it's still fresh out of the oven. Place any leftovers in a glass container and store them in the fridge over the next 2 to 3 days.

You do not need to warm up the spinach pie the next day; you can have it cold, straight from the fridge. But if you wish, you can place it in a small pan and into the oven for just about 10 minutes at 400°F (200°C). It will be as crispy as if you'd first baked it!

All the steps before baking in this recipe can be done the day before. Once you put the spanakopita together, cover it with foil and place it in the fridge. The next day, leave it on the COunter while you are preheating the oven, then bake it as instructed.