Third Annual
Soyfoods Symposium
Recipes

 

Soy Spanokopita

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 4

1 lb. cooked frozen spinach, thawed, well drained
1 tbsp. soybean oil
3 tbsp. butter
1 small onion finely chopped
10 oz. soy cheese (any variety)
1 tbsp. chopped garlic
1 tbsp. lemon pepper
Sea or Kosher salt and cracked black pepper to taste
5 sheets filo pastry
2 oz. melted butter

Assembly

Thaw and drain spinach in colander. Set aside. Preheat oven to 350°F.

Heat oil and butter in saucepan and add onion and garlic. Cook gently for 2 minutes. Remove from heat and add 1/2 of the drained spinach mixture. Add 1/2 of the soy cheese. Mix well. Add spices and season to taste. Mix in remaining spinach and cheeses.

Lay one sheet of pastry on work surface. Brush with butter. Cover with second sheet, continuing until all five sheets are used. Spread filling over pastry, leaving a one inch border. Roll in sides jelly roll style.

Place role seam side down on a greased baking sheet and brush with butter. Bake in 350°F oven 30 minutes until golden brown.

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