In Turkey I used to love these little cheese rolls – filo pastry rolled up like little cigars with (I think) sheep’s cheese and herbs. The sheep’s cheese had a similar salty tartness to feta. Here’s my veganized pie version
I used a 30cm rectangular @falconenamel dish as they’re my favourite oven to table dishes.
Recipe:
600g Silken tofu (I used fresh tofu from the chiller but you can use any)
4tbsp Nutritional yeast
Huge pinch smoked Maldon salt
Huge pinch Maldon sea salt
Black pepper
3 cloves garlic, crushed
1 tsp dried dill
Bunch flat leaf parsley, finely chopped
Small bunch mint, finely chopped
Zest & juice of 2 lemons
300g spinach
Filo pastry sheets (I bought a large package and have made 3 pies so far and still have more pastry left over)
Vegan butter
Olive oil
Nigella seeds
Black & white sesame seeds
Method
- Wrap your tofu in a tea towel and weigh it down (I use a cast iron trivet and a heavy pestle & mortar).
- Mix crushed garlic, nooch, salts,herbs, lemon zest and juice. Season generously with black pepper.
- Crumble tofu into garlicky mixture & add spinach.
- Grease your tin with melted vegan butter and add your first sheet of filo. Repeat three times.
- Add half the tofu/spinach mixture and then layer in three more sheets of filo, buttering each layer as you go
- Add the remaining tofu mixture.
- Layer in three more sheets of filo, again buttering each layer with the melted vegan butter.
- Score the top of the pie into squares.
Sprinkle with seeds - Bake in a moderate oven (I used gas mark 6 but 160-180 is probably great) for about 30 minutes until crispy and brown.
Drizzle with olive oil and serve
