Super Shakti's Spanikopita

1 hour prep/ 40 min cooking/ 9X13'' caserold dish

1 1/2 lb Tofu, extra firm, crumbled

1 pkg Phyllo sheets, spelt variety

6C spinach, rinsed well

2C Onion, diced

2 tbl Olive oil

3/4 C Garbanzo beans, cooked, drained and mashed

3/4 C Tahini, roasted

1/2 C Kalamata olive, chopped

1/4 C Garlic, minced

1/4 C Nama shoyu, or to taste

2 Tbl Italian parsley, minced

2 Tbl Basil, minced

1 Tbl Nutritional yeast

1 1/2 tsp Oregano, minced

1 1/2 tsp Thyme, minced

1 tsp Rosemary, fresh minced

1/2 tsp Sea Salt, or to taste

1/2 tsp Black pepper, ground to taste

1/4 C Corn or olive oil for basting

Prep

1. Steam spinach lightly for 3-5 minutes 

2. Preheat oven to 350 degrees. Palce 2 tbl oil in large pot on med high heat. Add onions and garlic, cook 5 minutes, stirring frequendly. Add the tofu and cook for 10 minutes, stirring requently. Add the reamining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes, stirring frequently. Remove from heat. 

3. Lightly oil a 9X13 casserold dish. Place 1/3 of the phyllo dough (7 sheets) on the bottom of the dish one sheet at a time, lightly oiling each sheet with olive oil using a small pastry brush. Place half of the tofu mixture on top of the phyllo dough. 

4. Repeat step 2 using 7 sheets of the phyllo dough and the remaining 1/2 tofu mixture. Top with the remaining phyllo dough, lightly brush with oil, and bake until phyllo is golden brown, approximately 20 minutes. Allow to cool 10-15 minutes before serving. 

From Vegan World Fusion Cuisine by Mark Reinfeld and Bo Rinaldi