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Title: Spanakopita à la Asirvatham

1 1/2 1b Tofu, extra firm, crumbled
1 pkg Phyllo sheets
6 C Spinach, rinsed well
2 C onion, diced
2 T olive oil
3/4 C garbanzo beans, cooked, drained and mashed
3/4 C tahini, roasted
1/2 C kalamata olives, chopped
1/4 C garlic, minced
1/4 C soy sauce, or to taste
2 T Italian parsley, minced
2 T basil, minced
1 T nutritional yeast
1 1/2 t oregano, minced
1 1/2 t thyme, minced
1 t rosemary, fresh minced
1/2 t Sea salt, or to taste
1/2 t ground black pepper
1/4 C olive oil for basting

Steam spinach lightly for 3-5 minutes.

Preheat oven to 350. Place 2 tbl oil in a large pot on medium high heat. Add onions and garlic, cook 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients, except the phyllo dough and corn oil, cook an additional 5 minutes, stirring frequently. Remove from heat.

Lightly oil a 9 x 13 casserole dish. Place 1/3 of the phyllo dought (7 sheets) on the bottom of the dish, one sheet at a time, lightly oiling each sheet with corn or olive oil using a small pastry brush. Place half of the tofu mixture on top of the phyllo dough.

Top with 7 sheets of the phyllo dough, oiling each sheet as in step 3 and add the remaining 1/2 of the tofu mixture. Top with the remaining phyllo dough, lightly brush with oil, and bake until phyllo is golden brown, approximately 20 minutes. Allow to cool 10-15 minutes before serving.

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