This authentic Greek filo snack has a delicious filling of spinach and tofu. Filo pastry can be found in the freezer compartment near the puff pastry. You can be very creative with it and make nice things with it, but do take care: it tears very quickly. While working with filo pastry, it is best to cover the remaining slices of filo pastry with a damp tea towel (for example, the tea towel that you used to push the moisture out of the tofu) 1 hour, 6 Persons
Ingredients For about 30 pieces: • 2 packages FILODEEG • 2 packs of tofu (à 325 grams) • Flank some olive oil • 300 grams of fresh spinach, washed and coarsely cut • 1 bunch of spring onion, chopped • 30 grams of fresh dill, finely chopped • 3 cloves of garlic • Juice of 2 lemons • 2 teaspoons of oregano • pinch of nutmeg • 75 grams of broken walnuts • Optional: 4 tablespoons of noble yeast • 1 teaspoon of salt, pepper to taste Preparation Remove the filo pastry from the freezer at least 1 hour in advance to defrost. Let the tofu drain, put a tea towel around it and put a cutting board with 2 heavy books or pots of beans on it, to express the moisture. In a large pan you heat 2 tablespoons of olive oil. Add spinach, spring onion and dill and squeeze the garlic on top. Fry gently until the spinach is soft and has released a lot of moisture. Set aside. Crumble the tofu over a large bowl. Put the spinach mixture in a sieve and press out as much moisture as possible. Then stir it through the tofu. Add lemon juice, oregano, nutmeg, crushed walnuts and – if you use it – noble yeast. Mix with your hands, season with salt and pepper. Taste if the mixture tastes good and if necessary add more herbs, noble yeast or pepper and salt. Preheat the oven to 180 degrees and cover 2 baking trays with parchment paper. Take 2 sheets of filo dough (carefully!). Brush one sheet with olive oil and place the second on top. Cut the filo pastry over the ‘fold lines’, leaving 3 rectangles. Put 2 tablespoons of the spinach mixture on the filo pastry, in the corner, to create a triangular shape. Fold the triangle from the long side. Fold the filo dough around again and cut off the corners if necessary. Place the triangles on the baking tray with the even side up. Make the rest of the spanakopitas. You can put one baking tray in the oven, while you make the rest of the filo pastry snacks. Brush the flap with olive oil and fry the nibbles in a nice brown oven for 10 to 15 minutes. Keep an eye on them, filo dough burns quickly and that would be a shame! It could also be that with your oven a little longer, check every 2 minutes if they are already good.