Spankopita:

A greek classic. Crispy filo pastry filled with whichever LikeMeat version is in your freezer or frigde it could be Like Gyros, Like Chicken Bites, Like Grilled Chicken, Like Mince or even Like Pulle BBQ. Add in some well seasoned spinach and tofu-“feta” and you’re good to go. 

1 pack of LikeMeat (we used Gyros)

500g of frozen spinach (defrozen and drained)

150g of tofu

Juice of 1 lemon

1 tbsp oregano

1 onion – finely chopped

3 cloves of garlic – minced

1/4 tbsp ground nutmeg

1 tbsp dried dill

8 sheets of filo pastry

Salt and peber

Olive oil

Black sesame seeds 

Pinch of ground chili

 

Do this:

Crumble the tofu and mix with a pinch og salt, lemon juice and oregano.

Fry LikeMeat and remove from the pan when golden and perfect. 

Fry the onions and garlic and add spinach, nutmeg, dried dill, salt and peber. 

Place 2 sheets of filo pastry on your table top. They need to overlap about 4 cm on the short end. So you have a long piece of pastry. “Glue” the two sheets together with a bit of water. Keep putting sheets on “gluing” them together until you have a long piece of pastry with 4 layers. 

Put a layer of spinach, a layer of LikeMeat and a layer of tofu-“feta”. 

Roll the pastry to a very long “springroll” and put it in a well-oiled oven proof pan. 

Brush the spanakopita with a little oil and sprinkle with black sesame and dried chili flakes. 

Bake in the oven at 200 degress until crispy and golden, about 30 min. 

Serve with love and a green salad.