Spanicopita

Okay, before you talk yourself of making this: there may be a bunch of steps, but I promise it is as easy as any other dish on here. And yes: there is a lot of butter involved, but most of it melts off as we cook the puff pastry. 

1 package of philo dough 

1/2 pound butter 

1 small onion, minced 

4 cloves roasted garlic, chopped roughly 

1 bag spinach 

1/2 tofu square, small dice 

1 oz. cream cheese

1/2 cup feta cheese, crumbled 

2 large leaves kale, minced

Melt butter and season with salt and pepper. Take onion and sauté in a pan with some olive oil and salt and pepper. Toss your tofu in olive oil and salt and pepper. Roast in a 400 degree oven for 10 minutes - just to remove the excess water. Bring a large pot of water to a boil and drop all of the spinach. Cook for 2 minutes and rinse in cold water. Squeeze excess water from the spinach so your mixture isn't watery. Chop spinach roughly and toss with roasted garlic, feta, cream cheese, tofu, onions, kale, salt&pepper.  Taste and make sure your seasoning is good. 

Take a layer of philo dough and brush with butter. Place another sheet on top and brush with butter. Do this until you have three sheets, all layered with butter. Cut the sheet in three length-wise. Place a triangle of spinach on the corner of the sheet (see photo). Flagfold them until they are totally wrapped. Coat in butter. 

I make a lot of them at a time and place them on a sheet tray. I freeze them and put them in a bag after they are frozen. I pull them out one at a time to cook in a 450 degree oven for 10-15 minutes or until golden brown.