Spinach and Tofu Filo Parcels

Servings: Makes 6

Nutritional Information:

Per serving (134g) Calories 249, Fat 11g, Saturates 2.1g, Sugars 2.1g, Salt 0.76


Ingredients

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F) and brush a baking tray lightly with melted non-dairy butter.

2

Place the spinach in a colander with a pinch of salt and pour over a kettle full of freshly boiled water to wilt it. Leave to drain really well and turn out onto a clean kitchen towel. Squeeze out the excess water from the spinach.

3

Place the spinach in a food processor with the tofu, yeast, nutmeg and garlic and season well. Blend until smooth and combined.

4

Lay the filo out on a clean worktop and cut in half lengthways so that you have 2 stacks of long strips. Brush one of the strips with the melted non-dairy butter and place another on top. Place a small pile of filling at one end and fold the pastry over to encase it. Keep folding it over on itself in to create a triangular, sealed parcel. Brush with non-dairy butter and place on the baking tray while you make the rest.

5

Sprinkle the tops with sesame seeds and transfer to the oven to bake for 30 minutes or until golden and crispy.

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