Spanakopita (Special diet)
Suitable for vegetarian, vedic, vegan and dairy free diets.*
Makes 2730 g.
Ingredients
| 900 g
|
tofu |
|
| 30 g
|
brown rice flour |
|
| 25 g
|
asafoetida |
|
| 45 g
|
parsley |
fresh |
|
|
tumeric |
|
| 75 g
|
walnut pieces |
|
| 5 g
|
oregano |
|
| 75 ml
|
rice bran oil |
|
| 40 g
|
dill |
|
| 5 ml
|
lemon juice |
|
|
|
salt |
to taste |
|
|
pepper |
to taste |
| 1500 g
|
spinach |
cleaned and stemmed |
Instructions
Steam spinach until JUST wilted. Drain well and squeeze out excess moisture.
Mix dry first, crumble tofu, mix tofu / dry.
Add lemon juict to spinach mix with tofu.
Oil oven trays and lay pastry. Put in spinach mixture and if enough pastry, cover the pies or cover some and put lattice pastry over the rest to identify.
Bake in a oven 200-225 C. Need to get in at least 1 1/2 hrs before service. Cut before serving.
Make tray with GF pastry