Spanakopita with warrigal greens
- 1 cup of cashews
- 1-2 tbsp apple cider vinegar
- 200g tofu
- 2 tsp salt
- 1-2 cloves garlic
- Olive oil
- 4-8 spring onions, chopped
- Warrigal greens, about enough leaves to fill a large saucepan
- Handful of dill
- Handful of parsley or mint
- Filo pastry
- Salt and pepper to taste
Boil cashews for 25 minutes to soften, then blend with vinegar, tofu, salt and garlic and a dash of water.
Sautee the spring onions in olive oil then warrigal greens until softened and reduced, then add the dill and parsley before stirring through the cashew mixture. Season to taste.
Lightly brush a baking dish with olive oil, then lay a sheet of filo pastry. Repeat for 6-10 layers, brushing each with oil and then spread the greens/cashew mixture on top. Add another 6-10 layers of filo and oil.
Slice the dish into 4 or 8 before placing into a 180°C oven for 50-60 minutes.