Christmas Spinach Filo Torte

Christmas Spinach Filo Torte
2 tbsp Olive oil
6 Spring onions, white and green parts finely chopped
1 (18 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 1/4 cups vegan cottage cheese, drained of any excess whey
2 3/4 cups vegan Feta cheese, crumbled
3 tbsp Dill, chopped
3 tbsp Parsley, chopped
1 tbsp uncooked long grain rice

For the pastry:
12 leaves of vegan Filo pastry
6 tbsp Olive oil
1 cup vegan Butter, melted
1 tbsp black Sesame seeds, (optional)

1. To make the filling, heat the olive oil in a large saucepan over a medium-low heat.

2. Add the spring onion and cook until soft. Stir in the spinach and cook until just wilted. If using frozen spinach, cook until heated through.

3. Drain the spinach mixture in a colander and press out as much moisture as possible. Leave to cool, then tip onto a clean cloth, gather up the sides and squeeze the excess moisture out of the spinach. Chop coarsely.

4. In a bowl, combine the spinach mixture with the cottage cheese, feta, dill, parsley and rice, mixing very thoroughly. Season with salt and freshly ground pepper, bearing in mind the saltiness of the feta.

5. Preheat the oven to 180°C/gas 4.

6. Unwrap the filo pastry and cover the pastry with a barely damp cloth to prevent it drying out and becoming brittle. Combine the olive oil and melted butter.

7. Brush the butter mixture all over a 20cm springform cake tin. Place one layer of filo on the bottom, brush with the butter mixture, top with another layer at a slightly different angle, brush with the butter mixture, and so on, forming 7 layers. Spoon all of the spinach filling on top of the layered filo, spreading out evenly.

8. Fold over any excess filo across the top of the filling and continue layering, forming 5 more layers. Brush the top with butter and then, using a very sharp knife, cut the pastry, before baking, into 8 pieces. Scatter black sesame seeds over the top for decoration, if using.

9. Bake the spinach pie for 30 minutes, then remove the springform ring and cook for a further 15 minutes, until sizzling, deep golden and crisp right through each of the filo layers.

10. Cut again along the original slits before serving. Serve hot or cold.

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Spinach Gratin

Spinach Gratin
4 tablespoons vegan butter
4 cups chopped yellow onions
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup vegan heavy cream
2 cups plant milk
5 (10 ounce) packages frozen chopped spinach, thawed
1 cup grated plant parmesan cheese
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup grated vegan cheese (swiss or mozzarella)

1. Preheat oven to 425.
2. Melt the butter in sauté pan over medium heat.
3. Add the onions and sauté about 15 minutes, until translucent.
4. Add the flour and nutmeg and cook stirring, for 2 more minutes.
5. Add the cream and milk and cook until thickened.
6. Add salt and pepper.
7. Squeeze as much liquid as possible from the spinach.
8. Add the spinach to the sauce.
9. Add 1/2 cup of the cheese, mix well.
10. Transfer to a baking dish and sprinkle with the remaining cheese on top.
11. Bake for 20 minutes until hot and bubbly.

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Spinach Balls

Spinach Balls 1
2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeezed dry)
6 slices white bread, lightly toasted a golden brown
2 egg substitutes
1/2 cup vegan butter or margarine, melted
1/3 cup vegan Parmesan cheese
1/2 cup vegan asiago cheese OR romano OR Parmesan OR nutritional yeast
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Place toast in a blender or food processor and blend until finely crumbed.
2. Combine all ingredients in a large bowl and chill for at least three hours or overnight.
3. Form into balls and place on a greased cookie sheet.
4. Balls can be covered and refrigerated at this point for up to twelve hours.
5. Bake at 400 degrees for 12-15 minutes, or until golden brown.

Garlicky Spinach Balls
2 cups seasoned stuffing (or stale bread cubes)
1 cup finely chopped onion
4 egg substitutes
1/2 cup vegan Parmesan cheese
1/4 cup vegan butter, melted
1/4 cup vegan broth
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen chopped spinach

Preheat oven to 350 degrees. Thaw the frozen chopped spinach using a microwave as per instruction on package. Squeeze dry the chopped spinach after it cools down. In a large bowl, break up the larger pieces of crushed seasoned stuffing with a potato masher.
Add chopped onion, dried thyme, garlic, Parmesan cheese, butter and broth. Next, add egg substitutes. Finally, add the spinach and season with salt and pepper. Mix until blended. (You may want to use your hands for ease of mixing.) Roll the mixture into 1-inch balls, placing 1 1/2 inches apart on a greased baking sheet. Bake for 15 to 20 minutes, or until golden brown.

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Spinach Casserole

Spinach Casserole
2 (10 ounce) boxes frozen chopped spinach, defrosted
1 egg substitute
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups vegan cheddar cheese, shredded
1 can vegan cream of mushroom soup
1-2 cup crouton

1. Preheat oven to 350 degrees.
2. Place spinach in strainer and squeeze all extra liquid from it.
3. In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
4. Pour into a 2 quart casserole dish and top with croutons.
5. Bake for 35 to 40 minutes, or until bubbling around edges.

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Spinach Rice Bake

Spinach Rice Bake
1 (10 oz.) package frozen spinach (thawed then squeezed dry to remove excess moisture)
2 cups cooked white rice or brown rice (use cold rice for this)
1/3 cup vegan melted butter
2 cups shredded vegan cheddar cheese or vegan cheese sauce
3/4 cup vegan Parmesan cheese or nut yeast
1/3 cup chopped onion
1-2 garlic cloves, minced
3 egg substitutes
3/4 cup plant milk or vegan creamer
1/8 teaspoon cayenne pepper, to taste (optional)
fresh ground black pepper and seasoning salt to taste
1/4 cup vegan Parmesan cheese or nut yeast, for topping
1 cup grated vegan mozzarella cheese

1. Set oven to 350°F.
2. Grease a 11 x 7-inch baking dish.
3. In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4. Season with salt, pepper and cayenne to taste.
5. Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6. Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7. Top with mozzarella cheese the last 5 minutes of baking.

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