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   MSGID: 35681.fidonet_cooking@1:105/500 2df7967b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kale Spanakopita   
    Categories: Greek, Vegetarian   
         Yield: 6 Servings   
       
         1 lb Kale; stems removed   
         1 tb Olive oil;   
              - plus more for brushing   
         1 lg Onion; minced   
         3 cl Garlic; minced   
        16 oz Firm tofu;   
              - drained & crumbled   
     1 1/2 tb Fresh lemon juice   
         2 ts Fresh dill; minced -OR-   
         1 ts Dried dill   
         1 ts Fresh oregano; minced -OR-   
       1/2 ts Dried oregano   
         1 ts Salt   
       1/4 ts Black pepper; freshly ground   
         1 pn Nutmeg; freshly grated   
        16 oz Phyllo pastry;   
              - thawed overnight in the   
              - refrigerator   
       
     Bring a large pot of salte water to a boil over high heat. Cook the   
     kale until tender, about 15 minutes. Drain well, squeezing out any   
     excess moisture. Finely mince the kale and set it aside.   
        
     Heat the olive oil in a large skillet over medium heat. Add the onion,   
     cover, and cook until softened, about 5 minutes. Add the garlic and   
     cook, stirring, until softened, about 1 minute. Add the kale and cook   
     until all of the liquid is absorbed, about 3 minutes.   
        
     Transfer to a food processor and add the tofu, lemon juice, dill,   
     oregano, salt, pepper, and nutmeg. Process until smooth. Taste and   
     adjust the seasonings, adding more salt if needed. Set aside.   
        
     Preheat the oven to 375?F. Lightly oil a shallow 10" square baking   
     dish. Unwrap the phyllo pastry and remove 10 sheets. Cover with   
     plastic wrap, then a damp towel. Tightly seal the remaining sheets   
     and reserve for another use. Place 1 sheet in the prepared baking   
     dish, pressing it gently into the bottom and sides of the dish. Using   
     a pastry brush, lightly brush a small amount of olive oil on the   
     pastry. Top with another sheet of pastry and brush with a little more   
     oil. Repeat this layering procedure with 4 more sheets and oil.   
     Spread the filling on the pastry and smooth the top.   
        
     Place a sheet of phyllo over the filling, gently pressing to smooth   
     the top. Brush a small amount of oil over the pastry and repeat with   
     the remaining 3 sheets, brushing each layer with oil. Trim the excess   
     pastry to within 1" of the baing dish. Roll the trimmed edges inward   
     and tuck into the rim of the dish to make a neat edge. Brush the   
     rolled edge with oil.   
        
     Bake until golden brown, about 30 minutes. Let rest for 15 minutes,   
     then cut into squares. Serve warm or at room temperature.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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