1.0HappyCowhttps://www.happycow.net/blogplant strong livinghttps://www.happycow.net/blog/author/plantstrong/rich600338<blockquote class="wp-embedded-content" data-secret="mRCJEUQPjW"><a href="https://www.happycow.net/blog/vegan-spanakopita/">Meatless Monday: Vegan Spanakopita</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.happycow.net/blog/vegan-spanakopita/embed/#?secret=mRCJEUQPjW" width="600" height="338" title="“Meatless Monday: Vegan Spanakopita” — HappyCow" data-secret="mRCJEUQPjW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.happycow.net/blog/wp-content/uploads/2013/08/Banner-IMG_6702.jpg600181VEGAN SPANAKOPITA . Serves 6 . Ingredients 1 kg (2.2lb) frozen spinach 2 large young onions with stems (or 6 spring onions, scallions), finely chopped 3 cloves garlic, crushed 1 tsp dried dill 1 tsp dried oregano 250g (9oz) extra firm tofu, grated 100g (4oz) pine nuts, reserve 2 Tbs juice of a lemon salt and pepper to taste 270g (10oz) filo pastry, 6 large sheets (if frozen defrost first) 2-3 tbs olive oil First let your spinach defrost. I take it out of the freezer several hours before cooking, set a large colander over a bowl, place the spinach into the colander and leave in a warm place. If I am impatient I just pour some boiling water over it. When the spinach is fully defrosted squeeze out as much water as you can. The most efficient way is to put it into a clean tea towel and twist and squeeze until most water runs out. In a large bowl combine the spinach, onion, garlic, dill, oregano, grated tofu, pine nuts (minus the 2 tbs) and juice of a lemon. Season with salt and pepper. Prepare a large baking tray, you can oil it or line it with some […]