MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kale Spanakopita
Categories: Greek, Vegetarian
Yield: 6 Servings

1 lb Kale; stems removed
1 tb Olive oil;
- plus more for brushing
1 lg Onion; minced
3 cl Garlic; minced
16 oz Firm tofu;
- drained & crumbled
1 1/2 tb Fresh lemon juice
2 ts Fresh dill; minced -OR-
1 ts Dried dill
1 ts Fresh oregano; minced -OR-
1/2 ts Dried oregano
1 ts Salt
1/4 ts Black pepper; freshly ground
1 pn Nutmeg; freshly grated
16 oz Phyllo pastry;
- thawed overnight in the
- refrigerator

Bring a large pot of salte water to a boil over high heat. Cook the
kale until tender, about 15 minutes. Drain well, squeezing out any
excess moisture. Finely mince the kale and set it aside.

Heat the olive oil in a large skillet over medium heat. Add the onion,
cover, and cook until softened, about 5 minutes. Add the garlic and
cook, stirring, until softened, about 1 minute. Add the kale and cook
until all of the liquid is absorbed, about 3 minutes.

Transfer to a food processor and add the tofu, lemon juice, dill,
oregano, salt, pepper, and nutmeg. Process until smooth. Taste and
adjust the seasonings, adding more salt if needed. Set aside.

Preheat the oven to 375?F. Lightly oil a shallow 10" square baking
dish. Unwrap the phyllo pastry and remove 10 sheets. Cover with
plastic wrap, then a damp towel. Tightly seal the remaining sheets
and reserve for another use. Place 1 sheet in the prepared baking
dish, pressing it gently into the bottom and sides of the dish. Using
a pastry brush, lightly brush a small amount of olive oil on the
pastry. Top with another sheet of pastry and brush with a little more
oil. Repeat this layering procedure with 4 more sheets and oil.
Spread the filling on the pastry and smooth the top.

Place a sheet of phyllo over the filling, gently pressing to smooth
the top. Brush a small amount of oil over the pastry and repeat with
the remaining 3 sheets, brushing each layer with oil. Trim the excess
pastry to within 1" of the baing dish. Roll the trimmed edges inward
and tuck into the rim of the dish to make a neat edge. Brush the
rolled edge with oil.

Bake until golden brown, about 30 minutes. Let rest for 15 minutes,
then cut into squares. Serve warm or at room temperature.

Recipe by Vegan Planet by Robin Robertson

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