[1 hr prep 40 min cooking 9x13 casserole dish]
1 1/2 lb extra firm crushed tofu
2 filo(phyllo) sheets (spelt)
6 cups rinsed spinach
2 cups onion diced
2 tbl olive oil
3/4 cup garbanzo beans, cooked
3/4 cup tahini, roasted
1 1/2 cup kalamata olives chopped
1/4 cup garlic, minced (or more)
1/4 cup 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 fresh rosemary, minced
1/2 tsp sea salt (or to taste)
1/2 tsp ground black pepper (to taste)
1/4 cup corn/olive oil for basting
steam spinach lightly for 3-5 minutes.
preheat oven to 350F.
place 2 tbs oil in lg pot on medium-high heat, add onions and garlic, cook 5 minutes stirring frequently.
add tofu, cook for 10 minutes stirring frequently.
add remaining ingredients except for phyllo and corn oil.
cook for additional 5 minutes, stirring frequently.
remove from heat.
oil the casserole dish.
place 1/3 of the phyllo dough (7 sheets) on bottom of dish, one sheet at a time, lightly oiling each sheet with corn/oilve oil using a small pastry brush.
place 1/2 of tofu mixture on top of the phyllo dough.
repeat step 2 using 7 sheets of phyllo dough and remaining half of tofu mixture.
top with the remaining phyllo doutgh, lightly brush with oil and bake until phyllo is golden brown, approximately 20 minutes (or longer). allow to cool 10-15 minutes before serving.
serving suggestion: with goddess dressing, roasted red pepper sauce, or spinach mushroom sauce.