Börek de espinacas y queso feta

Ingredientes

• 1/2 Tbsp vegetable oil
• 12.346 oz firm tofu
• 2 Tbsp Greek seasoning mix
• 3/4 tsp salt
• 4 cup frozen spinach
• 2 Tbsp chickpea flour
• 1/4 cup water
• 8 square (20 cm) sheet of filo pastry
• 2 Tbsp unsalted vegan butter
• 3.88 oz vegan feta

Preparación

1. 1

   Add the oil to a sauté pan over medium-high heat. When hot, add the crumbled tofu, Greek seasoning, and salt. Cook until lightly golden, about 5 to 8 minutes, stirring often.

2. 2

   Add the frozen spinach and cook for 8 to 10 minutes, or until the spinach has thawed and much of the excess moisture has evaporated.

3. 3

   Whisk the chickpea flour and water together in a small bowl until there are no lumps left.

4. 4

   Add the chickpea flour mixture to the spinach and stir it in. Cook for 1 minute. Set aside to cool off slightly.

5. 5

   Line a baking tray with parchment paper and preheat the oven to 400°F (200°C).

6. 6

   Working with one sheet at a time, lightly coat one side of the filo sheet with a bit of the melted butter.

7. 7

   Scoop up about ⅓ cup of the tofu-spinach mixture. Arrange it in a line along the bottom edge of the filo sheet, then crumble some feta on top.

8. 8

   Gently start rolling the filo sheet to encase the filling.

9. 9

   Place the rolled filo sheets onto the baking tray, shaping it into a spiral. Don't worry if any cracks form. Continue until you've used up all the sheets and the filling.

10. 10

    Lightly brush the top with butter and bake on the centre rack of the oven for 20 to 28 minutes, or until golden on top.