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Spanakopita with Homemade Tofu Feta

We take a sister trip each year to see the world, make new friends and most importantly, eat things we’ve never tried or even heard of. One of our fave trips was to Greece, where we sat on the beaches of Crete, Santorini and Mykonos, drinking white wine and eating spanakopita. We relive our trip every time we make this Greek snack, and it will take you away on a vacay too!

Yields about 10-12 pieces

Ingredients

2 tablespoons neutral tasting high-heat oil

1 teaspoon dried oregano

1 (14-ounce) block extra-firm tofu, crumbled (see recipe for homemade tofu on p. 84)

5 cloves roasted garlic (see roasting directions on p. 2)

½ teaspoon sea salt

½ teaspoon finely ground black pepper

2 tablespoons light miso paste

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice, plus grated zest of 1 lemon

1 tablespoon brown rice syrup

1 tablespoon fresh thyme

4 cups spinach, tightly packed

1 package frozen puff pastry sheets, thawed

1 tablespoon sesame seeds (optional)

Directions

Preheat oven to 400°F.

In a large pan, combine oil, oregano and crumbled tofu. Add roasted garlic, sea salt, black pepper, miso, vinegar, lemon juice and zest, brown rice syrup and thyme. Cook for about 5-7 minutes, stirring occasionally, until tofu appears slightly dry and golden.

Add spinach to tofu mixture in small bunches and cook until wilted. Remove excess water once cooked.

To assemble: Slice each sheet of thawed puff pastry into 4-inch squares. Add about 2 tablespoons filling to upper left corner of each square. Fold puff pastry in half over filling to create a triangle.

Seal edges by pressing with a fork.

Make 2 small slits in the top of spanakopita. Repeat for remaining puff pastry. Top with sesame seeds, if using.

Place on a large baking sheet, lined with parchment paper or a silicone baking mat (or use cooking spray). Bake for about 20 minutes, or until crisp and golden.

The Sporkie Scoop

FOR YOUR SMARTS Tofu has a high calcium content, so there are better ways to build strong bones than consuming cow’s milk—and that’s the truth!

FOR YOUR PARTS Miso, like other fermented foods, contains lactobacillus, a beneficial bacterium that can fight off unfriendly bacteria in your intestines!⁷