Inspired by the traditional Cretan boureki recipe, we made this filo pastry pie with a colourful filling of zucchini and sweet potatoes.
Crumbled garlicky tofu replaces the classic feta for a dairy-free yet high-protein alternative.
Mix crumbled tofu with lemon juice, garlic powder, nutritional yeast, salt, and pepper in a bowl.
Slice the zucchini and peeled sweet potatoes into chips.
Line a loose-bottom pie dish with oiled filo sheets, arranging them so that the pastry edges hang from the sides of the tin.
Make a base layer with half of the vegetables, alternating one slice of zucchini and one slice of sweet potatoes.
Then, cover the veggies with a layer of tofu, top with chopped mint and drizzle with half of the oil.
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Finish with a top layer of veggies, alternating one slice of zucchini and one slice of sweet potatoes. Season with salt, pepper, and oil.
Bake the pie at 180°C (355°F) for 1 hour and 20 minutes, covered with foil, and then for 10 more minutes uncovered.