Spanakopita - Vegan Recipe Club

Ingredients

• 500g fresh spinach or use frozen, fully thawed
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 6 spring onions, ends removed and finely chopped
• Zest of 1 lemon, finely chopped
• 1 large handful flat leaf parsley, stalks removed and finely chopped
• 2 tbsp dill, stalks removed and finely chopped (optional)
• 2 tbsp chives, finely chopped (optional)
• 2 tsp mint, finely chopped (optional)
• 150g/1 cup raisins (optional)
• 135g/1 cup toasted pine nuts (optional)
• 5 sheets filo pastry
• Olive oil
• Salt and pepper
• ‘Ricotta’
• 35g/¼ cup sunflower seeds
• 425g/15 oz firm tofu, drained and patted dry
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ¾ tsp salt
• ½ tsp nutmeg
• Pinch black pepper
• 1 clove garlic, crushed
• 20g/⅓ cup nutritional yeast