Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.
1 Preheat oven to 350°F. Coat 9-inch round cake pan or springform pan with cooking spray.
2 Heat 1 Tbs. reserved sun-dried-tomato oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes, or until browned.
3 Meanwhile, place tofu, spinach, and sun-dried tomatoes in large bowl. Rub together with hands until no large lumps of tofu remain. Stir tofu mixture into onion mixture, and cook 5 minutes. Remove from heat, season with salt and pepper, if desired, and cool.
4 Place 1 sheet phyllo on work surface, and dab and brush with reserved sun-dried tomato oil. Top with second sheet phyllo. Repeat with 4 more phyllo sheets, brushing top of stack with oil as well. Line prepared cake pan with phyllo stack, letting edges drape over.
5 Make second phyllo stack using reserved oil and 5 more phyllo sheets. Set in prepared cake pan perpendicular to first stack so pan is completely lined with phyllo crust.
6 Fill crust with spinach filling, pressing down. Fold excess phyllo edges over center.
7 Make third phyllo stack using 5 phyllo sheets and reserved sun-dried-tomato oil. Place over spinach filling, tucking in edges to seal pie.
8 Bake 30 to 40 minutes, or until crust is golden brown. Cool 10 minutes, then unmold pie, and slice into wedges.
- Calories 230
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 2 g
- Sodium Content 217 mg
- Sugar Content 2 g