December 5th, 2004

Spanokopita

Someone asked me for this recipe a while ago, but I was a little slow in checking my e-mail and wasn't sure if they'd see the comment, so here it is for all to behold.

Spanokopita:

2 packages frozen spinache or 2 pounds fresh
1 large onion, chopped
1 tbsp. olive oil
1 cup chopped green onion
2 1/2 - 3 cups "stedda" ricotta (recipe follows)
1/4 tsp. grated nutmeg
freshly ground pepper (to taste)
3 tbsp. chopped frech dill or 2 tsp. dried
1/2 cup chopped frech parsley
1 package phyllo dough
olive oil

1) Steam frozen spinach until tender; chop fresh spinach coarsely (discarding stems) and steam in large covered pot until juices run out. Press in a collander to remove as much juice as possible. Set aside.
2) Heat onion and oil in a large skillet. Add green onion and saute over medium heat for 5 minutes, stirring frequently.
3) Combine tofu ricotta, nutmeg, pepper to taste, dill, parsley, and onion mixture with spinach in a medium bowl. Set aside.
4) Preheat oven to 375F. Cut phyllo into three 5 x 12 inch strips. Stack on work surface and cover with slightly moistened kitchen towel. Take one [I usually use 2-3 so it doesn't fall apart] strip from the stack, cover, and immediately bruch strip with oil. Fold 1/4 the strip and brush with oil again. Place generous 2 tablespoons of spinach mixture at the bottom of the folded strip. Make three triangular folds [You should end up with a triangle]. Brush with oil and set on a lightly oiled cookie sheet. Continue until you have used all the spinach mixture and bake for about 20 minutes or until golden brown. [I usually only make 2-3 triangles if I'm just cooking for myself, then freeze the rest of the filling.]


Stedda "Ricotta"

1 pound (16oz.) firm tofu
1/3 cup olive oil
1/2 tsp. ground nutmeg
1/2 tsp. seasoned salt or ground rock salt
1/4 tsp. salt-free seasoning

Place three-fourths of the tofu and all other ingredients in a blender and blend until thick and smooth. Add and blend the remaining tofu to the mixture.


This is one of my favorite recipes Hope you all enjoy it.:)
On ur island

(no subject)

As the holiday season approacheth, my family's getting ready to whip up our traditional Italian confections, but this is my first vegan Christmas, and I don't want to be left out. So does anyone have ideas on how to convert a cannoli recipe into a more vegan-friendly option?

I've done some reading and pondering, and I'm fairly sure tofu, if drained well since cannoli often sit overnight and no one likes a soggy shell, would make an excellent ricotta substitute. I haven't had cannoli in quite a while so I may be mistaken, but I don't remember ricotta having much of a flavor on its own; throwing in a bit of Tofutti cream cheese might help, though. Ricotta used in cannoli must be drained overnight, so should I press the block of tofu for a long long time and then go about blending, or should I beat it into that grainy creamy consistency with the hand mixer first, allow it to drain, and then go about blending it? Also, roughly how many cups of blended-smooth tofu does one get from your average 12-oz block, or is this all a matter of how much water remains in the tofu?

Apart from that, dairy-free chocolate bits will be easy to obtain, and the egg and lard suggested in the ingredients for the shell are easily replaced.

Can anyone make any suggestions or give help, especially in the tofu department? Has anyone ever made this, or do you know of any successful veganized recipes? Thanks so much.

(x-posted to bakingbuds, easyvegan, and vegancooking.)