Vegan spinach filo pie recipe
 Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. 2 tbsp extra virgin olive oil1 onion, finely chopped100g/3½oz pine nuts3 garlic cloves, crushed250g/9oz young spinach leaves, any tough stalks removed175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs1 small lemon, finely grated zest only1 tsp ground nutmeg1 tsp dried oregano3–4 tbsp finely chopped fresh mint leaves1 tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil 1 onion, finely chopped 100g/3½oz pine nuts 3 garlic cloves, crushed 250g/9oz young spinach leaves, any tough stalks removed 175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs 1 small lemon, finely grated zest only 1 tsp ground nutmeg 1 tsp dried oregano 3–4 tbsp finely chopped fresh mint leaves 1 tsp flaked sea salt freshly ground black pepper 4 sheets filo pastry, each around 48cm/19in x 25cm/10in3 tbsp extra virgin olive oil, plus extra for greasing 4 sheets filo pastry, each around 48cm/19in x 25cm/10in 3 tbsp extra virgin olive oil, plus extra for greasing Method To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes.Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot.