Greek Vegan Brunch Delight: Authentic Spanakopita, Quinoa Pilaf, and Lemon-Dill Tahini Dressing

Allergens

Soy (for tofu), Tree Nuts (tahini)

Ingredients

• 1. 200g fresh spinach, chopped 2. 150g phyllo dough, thawed 3. 400g firm tofu, crumbled 4. 1 onion, finely chopped 5. 2 cloves garlic, minced 6. 1 cup quinoa, rinsed and drained 7. 2 cups vegetable broth 8. 3 tbsp olive oil 9. 1/4 tsp salt, or to taste 10. 1/4 tsp black pepper, or to taste 11. 1/2 cup fresh dill, chopped 12. 1/4 cup fresh parsley, chopped 13. Lemon
• Dill Tahini Dressing: a. 1/2 cup tahini b. 1/4 cup lemon juice c. 2 tbsp water d. 2 cloves garlic, minced e. 1/4 cup fresh dill, chopped f. Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine spinach, crumbled tofu, onion, garlic, salt, and black pepper. Mix well and set aside.
3. Lay out phyllo sheets on a clean surface and cut them into 4 inch squares.
4. Arrange phyllo squares in a single layer at the bottom of a greased baking dish, lightly brushing each sheet with olive oil. Layer until you have 8 10 layers.
5. Spoon the spinach mixture onto the phyllo dough and spread evenly.
6. Continue layering phyllo sheets on top of the spinach mixture, brushing each sheet with olive oil, until all the sheets are used up.
7. Bake in preheated oven for 25 30 minutes or until golden brown. Remove from oven and let cool slightly before cutting into squares.
8. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
9. To prepare Lemon Dill Tahini Dressing, in a blender or food processor, combine tahini, lemon juice, water, garlic, dill, salt, and pepper. Blend until smooth and creamy. Adjust seasonings to taste.
10. Serve spanakopita squares alongside quinoa pilaf and drizzle with Lemon Dill Tahini Dressing.

Chef’s Insight

The key to a successful vegan brunch is balancing textures and flavors while ensuring all ingredients work harmoniously together. The flaky spanakopita pairs perfectly with the hearty quinoa pilaf, and the tangy Lemon-Dill Tahini Dressing ties everything together for an unforgettable culinary experience.

Notes

1. For a gluten-free version, substitute phyllo dough with gluten-free phyllo sheets or use lasagna sheets instead. 2. Nutritional yeast can be added to the spinach mixture for an extra cheesy flavor.