Thursday, May 3, 2012

Now is the Moment that Never Ends

The past is gone
The future is not here
Now, I am free of both

-Deepak Chopra

Vegan Spanakopita

Just made these last night.  First time working with phyllo bread, and I think I did pretty well.  I did over "butter", but I'll use less next time, because it was pretty rich.  The filling is really yummy.  I used grapeseed oil, instead of the olive oil the recipe calls for.

  • 10-oz pkg chopped spinach, thawed
  • 1 tbsp. of Olive oil (I was out of olive, so I used grapeseed oil)
  • 1/2 cup(s) of Earth Balance Margarine (I used more, oops)
  • 1 1/2 cup(s) of Daiya mozzarella
  • 1 1/2 cup(s) of mushrooms, diced
  • 12 phyllo dough sheets
  • 1/2 tsp. of salt and pepper, or to taste
  1. Preheat oven to 375.
  2. Drain the thawed spinach. Squeeze as much liquid from the spinach as possible. Transfer to a large bowl. Pull apart the spinach as much as possible.
  3. Add the diced mushrooms to the spinach, as well as the salt, pepper, and olive oil. (yummy)
  4. In a small saucepan, melt the Earth Balance.
  5. Using a pastry brush, coat each side of the phyllo bread and layer them on top of each other in the pan.  (I used four or five sheets for the bottom.)
  6. Layer on the spinach/mushroom mixture, then the Daiya cheese.
  7. Layer the remaining (4-5) phyllo sheets on top, again buttering each layer as you put them down. Butter the last one.
  8. Cut into squares and bake for 40 minutes.  (I cut it, after baking.)