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Spinach and Artichoke Pie

FatFree Vegan Kitchen
  • 55 minutes
  • Serves 9

INGREDIENTS

1

medium onion, chopped fine

2 cloves

garlic, minced

12 oz

baby spinach (I used the pre-washed, bagged kind)

1 lb

extra-firm tofu

2 tbsp

nutritional yeast

1 tsp

salt, or to taste

2 tsp

dried oregano

2 tbsp

lemon juice

1 tbsp

minced Kalamata olives

cayenne

1/4 tsp

ground cumin

black pepper,

1 14 ounce can

quartered artichokes, coarsely chopped

1/4 cup

slivered almonds, slightly crushed (or toasted pinenuts)

12

sheets phyllo dough, thawed

olive oil in spray bottle