I barely scratched the surface last night when I dug out the ingredients for dinner.  My freezer is still a mess, but at least we’re headed in the right direction.  Near the top, I found a box of half-used filo dough and I knew that I had an a$$load of spinach buried near the bottom.  I did, indeed– 2 bags of it!  This combo immediately made me think of spanokopita, which I have never even tried, let alone eaten.  It sounded good, and I had an idea that a tofu ricotta recipe that was heavy on the spinach could work as a filling.

I used the bones of this recipe as a guide, but I omitted several things because I didn’t want it to be too italian tasting.  For mine, I used one pound of tofu that I pressed for 2 hours.  Using your fingers, crumble it up into a bowl and add 1/4 cup nutiritonal yeast flakes, 1/2 tsp garlic powder, 1/2 tsp salt and 2 cups spinach (either fresh or frozen, but if using frozen, be sure to squeeze out all the excess water).  Mix it all together.

To assemble the dish, I greased up a loaf pan with some olive oil.  Take one sheet of filo, brush lightly with olive oil andn top with a second sheet of filo.  Repeat this process until you have at least 4 layers.  Press into the bottom of the pan.  Add in the filling (I had a bunch left over, you won’t need it all) and top with more layered filo.  Bake at 400 degrees for about 25 minutes or until the top is golden brown.  Remove from pan and cut into chunks.

This turned out awesome.  Matt and I both had seconds and Emma even ate all of hers (after picking out the spinach of course).  The tofu had the texture of scrambled eggs, but didn’t have an overwhelming tofu (or nutritional yeast) taste.  In fact, I think I will make my tofu scrambles like this from now on by first pressing the tofu and adding in some nutritional yeast.  See, even if you don’t like something, keep trying it because it may grow on you with time.