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Vegan spinach filo scroll recipe
Vegan spinach filo scroll recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Vegan summer spin on classic spanakopita.
Ingredients:
  • 27.30 gm olive oil
  • 5 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 2 x 280g pkts Baby Spinach
  • 300g Nature’s Kitchen Silken Tofu, drained, crumbled
  • 25g breadcrumbs
  • 30.00 ml nutritional yeast seasoning
  • 10g chopped dill
  • 20.00 ml finely grated lemon rind
  • 15 sheets filo pastry
  • 6.00 gm sesame seeds
  • 250g vine-ripened cherry tomatoes
Instructions:
  • Preheat your oven to 200°C and line 2 large baking trays with baking paper. Warm 2 tsp of oil in a large, deep frying pan over medium heat and cook the spring onion and garlic, stirring frequently, for 2-3 minutes until the spring onion softens. Then, transfer the mixture to a plate.
  • Heat 1 tsp of oil in the pan and sauté one-quarter of the spinach until wilted, about 2 mins. Transfer to a large bowl. Repeat with remaining oil and spinach in 3 more batches. Let cool slightly, then squeeze out excess liquid from the spinach. Discard the liquid.
  • In a large bowl, mix together the spinach, spring onions, tofu, breadcrumbs, nutritional yeast seasoning, dill, and lemon zest. Season to taste.
  • Lay the pastry sheets on a clean work surface and cover with a damp tea towel. Alternating with spraying olive oil between each layer, stack three sheets. Spoon one-fifth of the spinach mixture along one long edge of the stack, leaving a 3cm gap at each end. Roll up to enclose the filling. Place the roll seam-side down in the center of a lined tray. Repeat with the remaining pastry sheets and spinach mixture to make 4 more rolls. Arrange all the rolls on the tray in a coil shape. Finish by spraying with olive oil and sprinkling with sesame seeds.
  • Arrange the tomatoes on the lined tray. Give them a light spritz of olive oil spray. Bake the pastry and tomatoes for 20 minutes, or until the tomatoes start to soften. Move the tomatoes to a plate. Continue baking the pastry for another 15 minutes until it turns golden brown. Let it cool for 10 minutes. Slice into wedges and serve with the tomatoes.

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