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Spinach and
Ricotta "Cheese" in Phyllo Pastry - 1 tbsp (15 ml) olive oil
- 1
6-oz. (170 gm) pkg fresh spinach
- 2 eggs or egg replacers
- 1/4
cup (60 ml) chopped fresh parsley
- 1/2 tsp (3 ml) salt
- 8 sheets phyllo
pastry
Filling - Option
1:
- 1 15-oz.(450 ml) container ricotta cheese
Filling - Option 2:
- 1/2 lb (225 gm) firm tofu,
drained
- 1/2 tbsp (8 ml) lemon juice
- 1 tsp (5 ml) dried basil
- 3/8
tsp (2 ml) salt
- 1/2 tsp (3 ml) chopped shallots
- 1 cup (240 ml) grated
Veggie Mozzarella
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 phyllo and fold it in half.) Place 1/8 of the mixture at one end of
the phyllo. Roll over once, fold in the ends, and continue to roll. Continue
with the other seven pastries. Bake on a lightly greased baking sheet at 350F
(180C) until golden (approx. 20 minutes.) Serves 4.
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