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Hawaii Recipes

Super Shakti Vegan Spanikopita

Source: Chef Mark Reinfeld, Blossoming Lotus, Kauai

1 lb. package whole wheat filo dough
4 C spinach (2 lbs.), rinsed well, steamed and pressed dry
4 lb. tofu, extra firm, crumbled well
4 C yellow onion, chopped
1 ½ C garbanzo beans, drained and mashed
1 ½ C tahini
3/4 C corn oil
1 C calamata olives, chopped
½ C garlic, minced
½ C shoyu
2 T basil, fresh minced
1/4 C Italian parsley, minced
1 tsp. oregano, dry
1 tsp. thyme, dry
1 tsp. fresh pepper
1/4 tsp. rosemary powder
sea salt to taste

Preheat oven to 350 degrees. In a large pot, over medium high heat, saute onions and garlic in 3 tablespoons of corn oil for 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients except the filo dough and corn oil and cook for an additional 5 minutes, stirring frequently. Remove from heat.

Lightly oil a large baking pan. Place 1/3 of the filo dough (6 - 8 sheets) on the bottom of the pan, one sheet at a time, lightly oiling each sheet with corn oil or melted soy margarine, using a small pastry brush. Place 1/2 of the tofu mixture on top of the filo dough.

Repeat the above step, using 1/3 of the filo dough and the remaining 1/2 of the tofu mixture. Top with the remaining filo dough, lightly oiled, and bake in the oven for 20 minutes.

(Serves 16.)

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