Recipe By : APCI

Serving Size : 8 Preparation Time :1:30

Categories : Vegetarian

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2 Pounds Fresh Spinach

1 Medium Onion -- Minced

1 Teaspoon Olive Oil

1 Cup Scallions -- Chopped

3 Cups Tofu Feta (Recipe Included)

3 Tablespoons Fresh Dill, Or--

2 Teaspoons Dried Dill -- Chopped

1/2 Cup Fresh Parsley -- Chopped

1 Teaspoon Salt

1 Pinch Black Pepper

1/4 Teaspoon Nutmeg

1 2 Pound Package of Filo Dough, Or--

1 7" Squares Wonton Skins

Olive Oil for Brushing Filo

1 pound of firm tofu

1 Tsp Salt

1 Tsp garlic powder

1 tsp olive oil

2 tbsp lemon juice

1 tbsp chives, minced; it's OK to substitute scallions

1 tsp fresh dill or 1/4 tsp dry dill

1. Either wash spinach, steam, squeeze dry and chop; or defrost frozen spinach and squeeze dry.

2. Saute onions in olive oil until translucent.

3. Make the tofu feta by combining 1/2 of the tofu and seasonings in blender and then mix that with the other 1/2 lb. of tofu that you've crumbled in a small bowl.

4. In a large mixing bowl, combine onions, scallions, Tofu Feta, dill, parsley, salt, pepper, and nutmeg. Mix in chopped spinach.

5. Preheat oven to 375 degrees.

6. To assemble spanakopitas, carefully unroll the filo. Lay the stack of pastry sheets flat on a work counter, and cover completely with plastic. Place a large cutting board or prepare a large clean surface next to the filo, and place a single layer of filo on the board. Lightly brush with olive oil. Place two more sheets on the first, brushing each lightly with oil, and covering the stack of filo each time a sheet is removed. Cut through the three layers with a sharp knife lengthwise to produce two long strips.

7. Spoon 1/2 cup spinach filling onto lower right-hand corner of one of the strips. Fold corner toward left hand edge to form a triangle, encasing the filling. Continue to roll flag-style to the end of the strip until you have a triangular-shaped Spanakopita. Brush the outside lightly with oil, and place on a lightly oiled cookie sheet. Continue to roll pastries until filling is used.

8. Bake for 25 to 30 minutes until golden.

9. An alternate, less fatty version is to fill wonton skins in a muffin tin and bake for 15 to 20 minutes until golden.

This Recipe may be Frozen at this point.

Cool before Freezing.

Defrost Overnight, in the Refrigerator, before heating and eating.

To Reheat: The best way to reheat is on a cookie sheet in a 400 degree oven for 10 minutes for a crispy effect. You can also use the microwave.

NOTES: This is a dairy-free version of a Greek Classic; serve with Tabouli.