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Vegan Spanicopita (Greek Spinach Pie)

1 package filo dough
2-3 bunches fresh spinach (2 lbs frozen spinach will also work)
1 large onion
1-2 lbs firm tofu
1/2 cup farine (cream of wheat) uncooked
1 Tb dill weed
1 Tb salt
1 Tb lemon juice
1/4 cup margerine for frying 1/2 margerine or olive oil for brushing filo dough

Filo dough usually comes frozen so first you need to set out the filo dough in its plastic bag to let it thaw. Carefully wash the spinach and remove the stems. Then chop it into pieces no larger than 1 inch. Chop the onion as finely as you possibly can. In a large fryin pan, saute the onion gently in 1/4 margerine until it is transparent. Add the spinach and allow it to cook down. You probably won't be able to fit all the spinach in the pan at once--just keep adding more as it cooks down. Add the dill, salt, pepper, lemon juice and farina to the spinach. Add tofu and usa a potato masher to thoroughly mash the tofu into the mixture so that there are no chunks larger than a pea. Taste the mixture and add more salt as needed. It should taste salty.

In a small sauce pan, melt the margerine for brushing if you are using margerine. With the melted margerine or olive oil, brush the sides and bottom of a 9x13 inch pan. Carefully cover the bottom with one sheet of filo dough. Very lightly brush more oil on and add another layer of filo. Continue until you have about 9 layers on the bottom. You do not need much oil on the bottom layer-save most of the oil for the top to make it crispy. Add half of the spinach mixture to the pan. Cover with 3 to 4 more layers of filo dough. Then add the remaining spinach mixture and smooth out. Cover the top with a layer of filo, thoroughly brush oil on the layer of filo and add another layer. Continue until you have about 12 layers or until you run out of oil or margerine. Bake the spanicopita in a 350 degree oven for about 40 minutes or until the top is a golden brown color. Serves 6-8 people.

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