Half pound of baby spinach
2 Tbsp chopped garlic
1Tbsp olive oil
1/2 cup raw cashews, soaked overnight (or at least 3 hours)
1/8 cup lemon juice
2 Tbsp olive oil
1 tsp salt
1-2 Tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dried basil
1/8-1/3 cup water, to facilitate blending
12 oz (one package) silken tofu
Saute spinach with olive oil and garlic (or have a willing friend do it, as I did). Blend next nine ingredients (cashews through water) together until smooth. Crumble silken tofu into mixture and mix by hand.
Stir cashew/tofu mixture into cooked spinach.
Lay out defrosted phyllo dough (store-bought is all I know how to use) sheets flat. Take one at a time, and assemble spanakopita as follows:
Place spanakopita on a greased cookie sheet and brush tops with olive oil. Bake at 375 F for about 19-20 minutes. Remove and enjoy!