Spanikopita

A bunch of us went to see David Wolfe last night and because the drive was a little over an hour, and because we’re all food obsessed, and because it’s hard not to be into the ‘ladies-bring-a-plate’ notion when you live in the country – we had a car picnic. One hell of a car picnic!

It’s such a cool thing when telepathy takes care of who’s bringing what and you end up with a 3 course meal that covers the full spectrum of colours and flavours. We had a wildcrafted saffron and split pea soup (in a thermos of course), carrot and quinoa salad and beetroot and orange salad, a version of Spanikopita filled with most of our garden and ‘tofu turned feta’, with tamarillo and chilli chutney, and for dessert, raw cacao tart with raspberry puree, perfectly presented in a jar for easy eating at the red lights on the way home. It was a carload of pretty happy campers I can tell you, and that’s apart from the epic proportion of jocundity a couple of hours hanging out in David Wolfe’s buzz leaves you with. Ridiculous levels of knowledge with an imp-like demeanour. Intoxicating combination in a man.

The theme gets a bit wonky when it comes to the Spanikopita though because it wasn’t raw. It was half a garden’s worth of chlorophyll though, so points there. And the feta wasn’t really. It was tofu. A sheep in wolf’s clothing so to speak. It’s been on high rotation at our table this week. It’s not tricky to do, more of a time thing, but worth the forethought for sure.

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Spanikopita

serves 4-6

 

1 packet organic firm tofu

3 tsp Himalayan salt

2 cups water

3 -4 tbsp organic herbs (rosemary, oregano, marjoram, thyme, bay)

juice of 1/2 organic lemon

 

organic raw coconut oil, for sauteing

1 giant bunch organic greens (spinach, silverbeet, cavalo nero)

2 organic leeks

2 tbsp fresh organic marjoram

1 1/2 tsp organic smoky paprika

8 – 10 phyllo pastry sheets 

extra virgin olive oil

freshly ground pepper

Himalayan salt

 

To make the tofu-turned-feta, cut the tofu into 1cm cubes and place into a saucepan with the water, salt, herbs and lemon juice. Bring to the boil and simmer for 20 minutes. Remove from the heat and transfer, liquid and all, to marinate in the fridge overnight.

The next day, thaw the phyllo sheets and pre heat the oven to 180C.

In a large saucepan, melt a little coconut oil and fry the sliced leeks and roughly chopped greens until soft, but not mushy. Add the marjoram, remove from heat and season to taste, stirring through with the paprika. 

Brush a pie dish or enamel pan with olive oil and place 2 sheets of phyllo across the base and up the sides. Oil those sheets and place another 2 on top at a right angle. Oil those and place the final 2 on top, again at a right angle.

Fill the pastry with the cooled greens and leek mixture and add the drained tofu. 

Wrap the pastry over the mixture, like an envelope, sealing with a little more oil. The last 2 sheets of phyllo, I scrunched up to make the top of the spanikopita a little fancier, but that’s absolutely optional. Brush the top of the pastry with more oil and grind some pepper over the top with a sprinkle of salt before placing into the oven for 20-25 minutes.

When nicely browned, remove from the oven and serve while the pastry is still lovely and crisp.

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