Spinach and Ricotta "Cheese" in
								Filo Pastry
- 1 tbsp olive oil
- 1 6-oz.
							 package fresh spinach
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- 1
							 15-oz. container ricotta cheese
 OR
Vegan "Cheese"
							 Filling
- 1/2 lb firm tofu, drained
- 1/2 tbsp lemon juice
- 1 tsp
							 dried basil
- 3/8 tsp salt
- 1/2 tsp chopped shallots
- 1 cup grated
							 Veggie Mozzarella
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- 2
							 eggs or egg replacers
- 1/4 cup chopped fresh parsley
- 1/2 tsp.
							 salt
- 8 sheets filo pastry

Over medium low heat, cook
							 the spinach in olive oil until just wilted, pat dry and roughly chop. To make
							 the vegan version of the ricotta, mash the tofu with a potato masher and add
							 the lemon juice, dried basil, salt, and shallots and mix well. Add the veggie
							 mozzarella and mix again.
Mix spinach, ricotta cheese (or vegan
							 version), parsley, eggs or egg replacers and salt. For each pastry, take one
							 sheet of filo and fold it in half.) Place 1/8 of the mixture at one end of the
							 filo. Roll over once, fold in the ends, and continue to roll. Bake on a lightly
							 greased baking sheet at 350F until golden (approx. 20 minutes.) Serves
							 4.