Surprisingly, this spanikopita holds together nicely without eggs or feta cheese. It has a nice minty dill flavor and goes especially well with a generous squeeze of lemon on top.
- 4-5 Tbsp olive oil (divided use)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 16 oz frozen chopped spinach, thawed and drained well
- 8 oz extra firm tofu, drained well, crumbled
- 1 tsp dry dill
- 1 tsp dry mint
- 1 tsp salt
- 1 Tbsp lemon juice
- 18 sheets of filo dough (11 x 7 inches) thawed
- 1 lemon, cut in wedges
- Heat 2 tablespoons of the olive oil in a large skillet on medium low. Add onion and jalapeno; saute 5 minutes.
- Add spinach, tofu, dill, mint and salt; saute another 5 minutes.
- Add lemon juice and stir well.
- Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch baking pan.
- Set the baking dish on your work station, along with the filo (covered with a damp towel), the remaining olive oil, and the spinach filling.
- Place a sheet of filo in the bottom of the baking dish; brush with olive oil. Repeat until you have 6 layers.
- Add half the spinach filling in an even layer.
- Repeat with 6 more layers of oiled filo and the remaining spinach filling.
- End with the final 6 sheets of oiled filo. With a sharp knife, score the spanikopita in serving-sized portions (without slicing through the bottom layers).
- Bake uncovered for 30 minutes. To serve, slice through to the bottom of each portion. Serve hot or at room temperature with wedges of lemon.