Spinach and Artichoke Pie
- 1 medium onion, chopped fine
- 2 cloves garlic, minced
- 12-16 ounces baby spinach
- 1 pound extra-firm tofu
- 2 tbsp. nutritional yeast
- 1 tsp. salt, or to taste
- 2 tsp. dried oregano
- 2 tbsp. lemon juice
- 1 tbsp. minced kalamata olives
- pinch cayenne
- ¼ tsp. ground cumin
- black pepper, to taste
- 1 14-ounce can quartered artichokes, coarsely chopped
- ¼ cup slivered almonds, slightly crushed
- 12 sheets phyllo dough, thawed
- extra virgin olive oil
- Sauté the onion and garlic in a large, deep non-stick skillet for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the skillet. Cook until the spinach is completely wilted. Set aside.
- While the spinach is cooking, mash the tofu. Stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well.
- Preheat the oven to 375 F and lightly oil a 9×13-inch baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, oil it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, oiling each one lightly. Make sure to oil the top sheet thoroughly.
- With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking).
- Put it in the oven and bake for 30-35 minutes, until the top is lightly browned.
Calories: 187 Fat: 5 g Carbohydrates: 27 g Sodium: 531 mg Fiber: 6 g Protein: 11 g