Spanakopita Toast

A super quick and fun take on the classic Greek filo pie.

20 minutes prep

10 mins minutes cook

Serves 2

Mia Jacobs
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Ingredients

    The spinach filling
  • 1/2 white onion, finely diced
  • 2spring onions, thinly sliced
  • 250gspinach, washed (roughly chopped if desired)
  • to tastesalt and freshly cracked pepper
  • 12gfresh dill, roughly chopped
  • 10gfresh mint, roughly chopped
  • 1 tspfresh oregano, finely chopped
  • a pinchground nutmeg
  • 1 tbspextra virgin olive oil
    • Tofu ricotta
  • 25gflaked almonds or cashews, soaked in boiling water for 10 mins)
  • 190gfirm tofu
  • 1 tbspnutritional yeast
  • 1large garlic clove
  • 1lemon, zest
  • 1/2lemon, juice
  • to tastesalt and freshly cracked black pepper
  • 60mlcold water
    • To serve
  • a drizzleextra virgin olive oil
  • a pinchpul biber (red pepper flakes)
  • 2 slicessourdough (ciabatta, baguette, bagel) toasted

If you love a Spanakopita but don't have the time or energy to make a full one, this is for you. It's got all the flavours but is made in half the time. The spinach mix is fresh and herby and goes so well with our tofu ricotta. Make it, love it - it's the perfect summer lunch.

Method

  • Heat the olive oil in a large frying pan.
  • Add the diced onion and sliced spring onion and fry for a few minutes with a pinch of salt.
  • Add the washed spinach into the pan, stir into the onions and cook on a medium high heat until all the moisture has cooked off. Remove from the pan and set to one side.
  • Whilst it cools, blend all the ingredients for the tofu ricotta. Season to taste.
  • Once the spinach has cooled slightly, roughly chop then add to a bowl with the herbs, season with lemon zest, salt, pepper and nutmeg.
  • Load the toasted bread with the tofu ricotta and spinach. Top with a sprinkle of pul biber and lashings of good quality extra virgin olive oil. Enjoy!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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