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

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!