Comments on: Spanakopitas http://tofufortwo.net/2007/12/03/spanakopitas/ Sat, 21 Apr 2012 14:38:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Heikki http://tofufortwo.net/2007/12/03/spanakopitas/comment-page-1/#comment-2533 Heikki Mon, 27 Feb 2012 13:24:09 +0000 http://tofufortwo.net/2007/12/03/spanakopitas/#comment-2533 Hi Dee, I'm not sure really, I've never cooked with feta, but yeah, I think it could work. Why not try a 100% tofu filling first though? You might be positively surprised! Do keep in mind that unseasoned tofu is like a blank slate – it needs strong seasoning in a dish like this. That's why we used Anni's Tofu "cheese" filling with these pastries. Hi Dee,

I’m not sure really, I’ve never cooked with feta, but yeah, I think it could work. Why not try a 100% tofu filling first though? You might be positively surprised! Do keep in mind that unseasoned tofu is like a blank slate – it needs strong seasoning in a dish like this. That’s why we used Anni’s Tofu “cheese” filling with these pastries.

]]> By: Dee Quasch http://tofufortwo.net/2007/12/03/spanakopitas/comment-page-1/#comment-2532 Dee Quasch Sun, 26 Feb 2012 13:10:14 +0000 http://tofufortwo.net/2007/12/03/spanakopitas/#comment-2532 Good morning! I have gotten into making the cheese/cheese & spinach pie with the phyllo dough and find the salt content is high still even when the feta is rinsed well before using. I use unsalted butter too, but am thinking about trying the olive oil instead. I've never used tofu, find it to be a cultural unknown for me that gives an 'ew' factor but know many love it. I thought I'd try cutting it into the filling to increase nutrition and reduce sodium some more. My question is whether I would just use it plain, drained of excess fluid and not the spices your tofu cheese recipe uses, to mix with my feta and spinach...will it cook up with the same/similar consistency/texture as just feta you think? Good morning! I have gotten into making the cheese/cheese & spinach pie with the phyllo dough and find the salt content is high still even when the feta is rinsed well before using. I use unsalted butter too, but am thinking about trying the olive oil instead. I’ve never used tofu, find it to be a cultural unknown for me that gives an ‘ew’ factor but know many love it. I thought I’d try cutting it into the filling to increase nutrition and reduce sodium some more. My question is whether I would just use it plain, drained of excess fluid and not the spices your tofu cheese recipe uses, to mix with my feta and spinach…will it cook up with the same/similar consistency/texture as just feta you think?

]]> By: Anni http://tofufortwo.net/2007/12/03/spanakopitas/comment-page-1/#comment-105 Anni Tue, 04 Dec 2007 11:54:18 +0000 http://tofufortwo.net/2007/12/03/spanakopitas/#comment-105 Shvetha; you really should make spanakopitas, they're delicious! I wish we had enough freezer space to have filo pastry on hand all the time. Hi Liz; I'm glad you liked the recipe - tofu patties need sauce, you're definitely right! The first day, we had some leftover red wine roux from Veganomicon, but it was a little overpowering - I'd go for milder flavors. The other sauce we had was basil yogurt sauce, which was a good match. I didn't write it down, but it went something like this: some plain unsweetened soy yogurt mixed with a teaspoon of dried basil, one clove garlic (pressed), some salt, a pinch of sugar, and freshly ground black pepper. Just mix and serve, it's really tasty and easy - so I definitely recommend it. Adding fresh basil would be great too, we just didn't have any. We have plain Alpro-brand soy yogurt in Europe that's perfect for these kinds of sauces, since it's thick and tangy. Maybe you have something similar, and I guess regular soy yogurt would be fine too. Hope this helps! Shvetha; you really should make spanakopitas, they’re delicious! I wish we had enough freezer space to have filo pastry on hand all the time.

Hi Liz; I’m glad you liked the recipe – tofu patties need sauce, you’re definitely right! The first day, we had some leftover red wine roux from Veganomicon, but it was a little
overpowering – I’d go for milder flavors.

The other sauce we had was basil yogurt sauce, which was a good match. I didn’t write it down, but it went something like this: some plain unsweetened soy yogurt mixed with a teaspoon of dried basil, one clove garlic (pressed), some salt, a pinch of sugar, and freshly ground black pepper. Just mix and serve, it’s really tasty and easy – so I definitely recommend it. Adding fresh basil would be great too, we just didn’t have any.

We have plain Alpro-brand soy yogurt in Europe that’s perfect for these kinds of sauces, since it’s thick and tangy. Maybe you have something similar, and I guess regular soy yogurt would be fine too.

Hope this helps!

]]> By: Shvetha http://tofufortwo.net/2007/12/03/spanakopitas/comment-page-1/#comment-104 Shvetha Tue, 04 Dec 2007 05:13:45 +0000 http://tofufortwo.net/2007/12/03/spanakopitas/#comment-104 This has been on my mind for a while..now that I've seen this it's time to defrost the filo sitting in my freezer :-) This has been on my mind for a while..now that I’ve seen this it’s time to defrost the filo sitting in my freezer :-)

]]> By: Liz² http://tofufortwo.net/2007/12/03/spanakopitas/comment-page-1/#comment-102 Liz² Tue, 04 Dec 2007 01:56:39 +0000 http://tofufortwo.net/2007/12/03/spanakopitas/#comment-102 those look so crispy-tempting! also, I tried the tofu patties, they're great! Are there any sauces you would recommend for them, though? I was stumped (my sauce-making ability extends about as far as marinara, :p) pictures of patties! http://bulletsoflove.blogspot.com/2007/12/toasty-food-for-frosty-day.html those look so crispy-tempting! also, I tried the tofu patties, they’re great! Are there any sauces you would recommend for them, though? I was stumped (my sauce-making ability extends about as far as marinara, :p)

pictures of patties!
http://bulletsoflove.blogspot.com/2007/12/toasty-food-for-frosty-day.html

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