How to make Vegan Manitaropita

BY FOODACIOUSLY

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This savoury pie is inspired by the classic Greek manitaropita, but made with seared tofu instead of crumbled feta.

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With its crunchy layers of filo pastry and a fragrant filling of mushrooms and fresh herbs, it's the perfect recipe for a big family gathering.

dairyfree
vegan
lowfat
lowcarbs
lowsugars
Step 1

Sizzle garlic with oil in a skillet, add diced tofu and cook it for 6 minutes. Then, season it with salt and pepper and set it aside.

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Step 2Part 1

In the same skillet, caramelise finely chopped onions for 10 minutes.

Step 2Part 2

Then, add chopped mushrooms, paprika, mint, thyme, salt and pepper and cook for 15 minutes.

Step 3

Next, crumble the tofu cubes into the cooked mushrooms and mix well.

Step 4

Oil a springform cake tin and grease five filo sheets. Then, arrange each of them at an angle in the tin so that the pastry edges hang from the sides.

Step 5

Next, spoon the mushroom filling into the lined tin.

Step 6

Now, grease the other five sheets. Line the filling with two sheets, and then cover the pie with three crumpled sheets.

Step 7

Finally, bake the pie at 170°C (340°F) for 35 minutes until golden brown and serve warm.

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