1 medium onion, julienne
6 tablespoons olive oil
1 cup crumpled vegan feta *
¼ teaspoon black pepper
1 ½ cup gluten free flour mixture for savory recipe **
4 tablespoons vegan butter
3 tablespoons pureed cooked rice
½ teaspoon salt
¼ teaspoon baking powder
-To make the spinach: Heat 4 tablespoons of olive oil in pan. Add the spinach, stir and cook couple minutes or until the leaves are wilted. Remove from the heat and spoon into colander. Allow the liquid to drain from the spinach. Spoon the spinach into a bowl and add the crumbled feta, the goat cheese and the black pepper. Mix well and then spoon into 8 X 11 baking pan.
-To make the crust: In a bowl, mix the flour with the salt and the baking powder. Add the butter, the rest of the olive oil, the rice puree and couple tablespoons of cold water. Mix well into smooth dough.
-Place wax paper on board, brush with olive oil, and then place the dough on top of the wax paper. Grease another wax paper on top. Gently and with the palm of your hand push down and spread until you have 1/8 inch thick dough. Remove the top sheet and gently but fast flip the dough on top of the spinach. If the dough break, no worry, just patch it. Cut the edges and then gently cut the crust into diamonds or square shapes.
-Bake in 395 F. degree oven for 35 minutes and little golden. Remove from the oven, allow the spanakopita to rest for 10 minutes, and then serve.
makes 2 cups
1 12-ounce extra firm tofu
2 cups warm water
2 tablespoons sea salt
1 clove garlic, pierced couple times
-Freeze the tofu for 24 hours. Remove from the freezer and allow it to thaw.
-Mix the warm water with the salt. Add the garlic.
-Open the box of the tofu and gently squeeze the water out. Cut the tofu into 1-inch cubes and drop in the salted water. Allow the tofu to marinate in the brine for couple hours. Remove the garlic, drain the water and gently squeeze the brine. Now you have your feta.
**gluten free flour mixture is 1/4 th white sorghum, 1/4 th quinoa flour, 1/4 th potato flour and 1/4 th potato starch