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Spinach and Ricotta "Cheese" in Phyllo Pastry

- 1 tbsp (15 ml) olive oil
- 1 6-oz. (170 gm) pkg fresh spinach
- 2 eggs or egg replacers
- 1/4 cup (60 ml) chopped fresh parsley
- 1/2 tsp (3 ml) salt
- 8 sheets phyllo pastry

Filling - Option 1:

- 1 15-oz.(450 ml) container ricotta cheese

Filling - Option 2:
- 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

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 phyllo. 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.