Turkish Tofu & Spinach Börek

Natalie Tamara

A veganised version of a Turkish classic, Börek. Layers of filo pastry, spinach and tofu mixed with fresh mint baked in the oven to create a perfect main course or starter.

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Ingredients

6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
100g fresh spinach
For the tofu layer:
400g tofu, drained and crumbled
20g fresh mint, finely chopped
2 cloves garlic, crushed
50g dairy-free margarine, melted
2tbsp nutritional yeast
½tsp freshly ground black pepper

A veganised version of a Turkish classic, Börek. Layers of filo pastry, spinach and tofu mixed with fresh mint baked in the oven to create a perfect main course or starter.

Preparation

Serves 6.

Preheat the oven to 200C.

Method

Mix the tofu layer ingredients together thoroughly.

Grease a large oven-proof dish with a thin coating of the melted dairy-free margarine. Add the first sheet of filo pastry, followed by a coat of margarine. Repeat with three more filo sheets.

Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix.

Repeat steps 3 and 4 to add the next layer. Add a final layer of filo sheets, being sure to coat the top layer with plenty of the melted dairy-free margarine.