Turkish Spinach Pie
[Vegan]

Wash the spinach. Remove the roots then steam them, keeping them underdone, then pass them immediately in water and ice to keep the color (this is not necessary). Squeeze them very well and chop them coarsely. Boil the tofu for 5 minutes then drain and chop it with small pieces of knife. Finely chop the onion. In a large bowl mix the spinach with tofu and onion, add the chickpea flour, the powdered nettle, a generous ground pepper, a few drops of lemon juice and salt to taste. Mix well using your hands.

Using a hand whisk or an immersion blender, mix the yogurt with the extra virgin olive oil.

Preheat the oven in 360º static mode.

Take a baking pan and grease it with extra virgin olive oil. Place the first sheet of phyllo dough,

brush it with yogurt and arrange the spinach filling evenly (leaving the edges free for about 3 cm). Cover with the second fillo sheet, brush with the yogurt and place the spinach filling. Continue like this until the filling is finished.

To close the cake, overlap 2 or 3 sheets of fillo (depending on how many you advance), brushing each with yogurt. Immediately sprinkle with sesame seeds, delicately make some cuts with a sharp knife, close the edges on the sides and cook in the oven for about 40 minutes (the dough will have to swell and be golden).

Let the cake cool before portioning.

The phyllo dough being very thin is very delicate, and it dries quickly in the air. Try to compose the cake and bake it as quickly as possible. Keep the sheets that you are not using covered with a damp cloth.