Lentil Spanakopita Recipe
Filling:
1 1/2 cups dried brown lentils
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 carrot, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp tomato paste
2 tbsp red pepper paste
1 tbsp ground cumin
1 cup vegetable broth
1 cup water
1/2 lbs. fresh spinach, coarsely chopped
1/2 recipe almond feta cheese (excluding herb oil), crumbled
1/4 cup fresh parsley, chopped
Boil lentils in salted water. Simmer until tender. Drain, rinse with cold water, set aside.
Saute onions, garlic, carrots, and celery in olive oil over medium heat until soft. Add remaining filling ingredients (including lentils, excluding feta, spinach and parsley). Reduce over medium-low heat, stirring occasionally, until no liquid remains. Remove from heat and add spinach.
In a bowl, mix parsley and feta crumbles.
Crust:
1 lb box phyllo dough, thawed (1 used whole wheat)
1/4 cup Earth Balance
2 tbsp unsweetened non-dairy milk
Preheat oven to 350 degrees. Grease a large casserole dish.
In a small saucepan, heat Earth Balance and milk until melted, remove from heat.
To assemble, place two sheets of phyllo in the pan and brush with the EB mixture. Spread a thin layer of the lentils on top. Add two more sheets of phyllo, brush with EB. Add a layer of the feta and parsley. Continue layering until all the filling is used. Finish with a layer of 2-3 sheets of phyllo then brush with EB.
Bake for 35 minutes or until golden.
Enjoy hot or cold!
Malnourished Triathlete 