Spinach and Ricotta "Cheese" in
								Phyllo Pastry
- 1 tbsp (15 ml) olive oil
- 1
							 6-oz. (170 gm) package fresh
							 spinach
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- 1 15-oz.(450
							 ml) container ricotta cheese
 OR
Vegan "Cheese"
							 Filling
- 1/2 lb (225 gm) firm tofu, drained
- 1/2 tbsp (8 ml) lemon
							 juice
- 1 tsp (5 ml) dried basil
- 3/8 tsp (2 ml) salt
- 1/2 tsp (3
							 ml) chopped shallots
- 1 cup (240 ml) grated Veggie
							 Mozzarella
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- 2 eggs
							 or egg replacers
- 1/4 cup (60 ml) chopped fresh parsley
- 1/2 tsp (3 ml)
							 salt
- 8 sheets filo pastry

Over medium low heat, cook
							 the spinach in olive oil until just wilted, pat dry and roughly chop. To make
							 the vegan version of the ricotta, mash the tofu with a potato masher and add
							 the lemon juice, dried basil, salt, and shallots and mix well. Add the veggie
							 mozzarella and mix again.
Mix spinach, ricotta cheese (or vegan
							 version), parsley, eggs or egg replacers and salt. For each pastry, take one
							 sheet of phyllo and fold it in half.) Place 1/8 of the mixture at one end of
							 the filo. Roll over once, fold in the ends, and continue to roll. Continue with
							 the other seven pastries. Bake on a lightly greased baking sheet at 350F (180C)
							 until golden (approx. 20 minutes.) Serves 4.