Spanakopita (Special diet)

Suitable for dairy free, vegetarian, vedic, and vegan diets.*

Makes 2730 g.

900 g tofu
30 g brown rice flour
25 g asafoetida
45 g parsley fresh
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

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


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.