This recipe is very similar to another one on this site. I decided to change it a little bit to add more flavor, give it a nutrition boost and lighten it up a bit. This recipe has way less fat than the original. I hope you enjoy it!
This dish is so delicious. It's healthy and low fat, you're getting so many vitamins and minerals, but best of all it's homemade.
The pumpkin seeds are optional, but the give this dish a crunch. You can substitute for nuts.
Step 1: Ingredients
20-30 Phyllo sheets
1 whole head of Kale chopped
1/2 cup diced green italian pepper
1 medium diced Onion
1 large shredded carrot
4 cloves of chopped garlic
8 ounces of shredded firm Tofu
1/3 cup Pumpkin seeds
1 large lime (3 tbsp)
1 tbsp Tamari Sauce (or soy regular sauce)
2 tbsp oil
3 tbsp Vegan Cream Cheese
1/4 cup white Wine (or water)
1/4 tsp Cumin
1/8 tsp nutmeg
Salt and Pepper to taste
Step 2: Preparing the Filling
-Cook the chopped onion, pepper and garlic in 1 tbsp of the oil for 2 - 3 minutes.
-When they're translucent (do not brown), add the shredded carrot and cook for one more minute.
-Add the roughly chopped Kale with the white wine or water. Also, add the nutmeg, black pepper and cumin. Cook until the kale has wilted still but firm and crunchy.
-Add the Vegan cream cheese and let it cook for one more minute.
-Add the pumpkin seeds and tofu. Mix well.
-Let it rest for 10 to 15 minutes.
Step 3: Baking
-In a deep baking dish, cover the bottom with 10 or 15 phyllo sheets. Sounds like a lot, but you need to have a good bed for the filling. Make sure to spray the baking dish before covering with phyllo.
-Pour all of the filling and bake for 25 minutes at 350 degrees.
-Take the pie out and cover with another 10 sheets. Spread some of the remaining oil on the top sheet until it looks shiny, maka sure not to use more than 2 tsp for this.
-Bake for 5 more minutes or until the phyllo is golden brown.
-Let the pie rest for 5 minutes before serving.
-If you have some left, just reheat in the oven at 300 degrees.