Vegan Feta and Spinach Borek Cigars

Since my last blog post on baklava cigars I’ve been on a roll coming up with ideas on turning time consuming recipes into quick and easy ones that I wouldn’t think twice about making. After all, when you come home from your travels and want to recreate a special recipe, it very rarely turns out the same or what’s more likely is that it just takes a lot of time and effort to make, and it’s time and effort that I’m not into when I’m cooking for myself (or maybe two or three people on a special occasion). This is why the whole concept of making large family style dishes into individual portioned meals is so appealing to me, and I’m sure many other people am I right?

In Istanbul it’s hard to walk by a bakery and not buy a slice of Feta and Spinach pie. It’s a great takeout staple for anyone on the go.

Borek.jpg

Like I said in my bio, I’m not a vegan, but I do enjoy eating vegan food. I very rarely crave meat or dairy products and to be honest I’m just not a huge fan of dairy (unless it’s in ice cream form). I wanted to take the flavours of this pie and turn it into something I could eat any day (bonus if it keeps well or freezes well). This was a recipe that was actually quite easy to un-dairyfy. To be fair, by the time I was done tinkering with the filling, you really couldn’t tell the difference between the vegan and non vegan version I promise! I added chopped marinated artichoke hearts, and lemon juice to give crumbled tofu that feta like tang and just a little bit of cashew cream and nutritional yeast to recreate that oozy cheesy texture.

Give this guilt free recipe a try and make a little extra since these keep well in the freezer. Just pop them in the oven from frozen whenever you want

Vegan Feta and Spinach Borek Cigars 

Time 1 hour     Makes 12 cigars

Ingredients

100g (1/2 cup) raw cashews soaked in hot water for 15 minutes

2 Tbsp nutritional yeast

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

200g fresh baby spinach (approx 1 package)

1 jar marinated artichoke hearts, drained and chopped

2 Tbsp lemon juice

400g tofu, drained and crumbled

200g fresh baby spinach (approx 1 package)

20g fresh mint, finely chopped

salt and pepper to taste

150ml (1/4 cup) olive oil for brushing

6 sheets filo pastry

Directions

  1. In a bowl, combine crumbled tofu, lemon juice, artichoke hearts and fresh mint. Let sit to marinate while you prepare the rest of the filling
  2. Brush a 9×9″ baking pan or a couple small loaf pan that will fit 12 cigars snugly with olive oil
  3. Preheat oven to 350°F (175°C)
  4. In a fry pan combine 2 Tbsp olive oil, onion, garlic and sautee until soft. Add spinach and cook until wilted. Add mint at the last minute and combine
  5. Combine soaked cashews, and nutritional yeast in a blender and blend until smooth
  6. Combine tofu mixture, spinach mixture and cashew mixture in a bowl and mix well. Add salt and pepper to taste
  7. Unroll filo pastry onto wax paper or damp towel and cover with damp towel to prevent it from drying out.
  8. Take one sheet of filo with the shorter side facing you and cut in half vertically.
  9. Brush filo with olive oil and put 2 Tbsp of filling onto each half on the lower edge and roll upwards. Place into greased baking dish
  10. Repeat with the remaining sheets of filo
  11. Once all cigars are in the baking dish, brush cigars once again with olive oil
  12. Bake for 20 minutes or until golden brown
  13. Eat while warm in gooey.

If you don’t eat all the cigars you can put the leftovers in a ziploc bag once cool and freeze. When you’re ready to eat, bake in a 320°F oven from frozen until warmed through (about 10 minutes)

Vegan Spinach and Feta Borek Cigar

If you make this recipe be sure to tag your photo #figsandmaple

Pin for Later…

Vegan Feta and Spinach Borek Cigars.PNG

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