This savoury pie is inspired by the classic Greek manitaropita, but made with seared tofu instead of crumbled feta.
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.
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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In the same skillet, caramelise finely chopped onions for 10 minutes.
Then, add chopped mushrooms, paprika, mint, thyme, salt and pepper and cook for 15 minutes.
Next, crumble the tofu cubes into the cooked mushrooms and mix well.
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.
Next, spoon the mushroom filling into the lined tin.
Now, grease the other five sheets. Line the filling with two sheets, and then cover the pie with three crumpled sheets.
Finally, bake the pie at 170°C (340°F) for 35 minutes until golden brown and serve warm.