These tasty flavoursome parcels can be eaten hold or cold, so it's worth doubling up and saving some to eat as a light, healthy snack.
- 1 tsp virgin olive oil
- 280 g baby spinach
- 8 sheets filo pastry
- 500 g fermented almond ricotta
- 100 g vegan feta, crumbled
- 2 flaxseed eggs
Heat the oil in a deep pan over medium heat. Add spinach and cook until wilted. Once wilted, transfer to a plate to cool for approximately 20 minutes. Place the spinach in a sieve and using the back of a large spoon, press and squeeze the liquid from the spinach.
Preheat oven to 200°C. Brush the base and side of a 20cm-round (base) pan with a little of the (vegan butter/olive oil). Place 1 sheet of filo on a flat surface. Brush with (vegan butter/olive oil). Carefully push filo into pan, coated-side down, to line base and side of pan, allowing filo to extend over edge of pan. Repeat layering with 5 more sheets of filo and olive oil in a clockwise pattern.
Place ricotta, vegan fetta and tofu in a large bowl. Stir to combine (mixture will appear lumpy). Stir in spinach. Season with salt and pepper.
Gently spoon mixture into prepared pan. Carefully scrunch sides of filo into pan to form a border. Brush 1 sheet of remaining filo with olive oil. Scrunch and place on one half of the filling to cover. Repeat with final filo sheet and coat with olive oil to cover filling. Brush edges with any remaining olive oil. Place pan on a baking tray. Bake for 30 to 40 minutes or until golden. Stand for 10 minutes. Carefully remove from pan. Serve.