(Beta)

Accounts • Invoices • Products • Punches • Recipes • Shopping Lists • Stores • To-Do List

Number of Servings: 6

Serving Size:

Preptime: Prep: 1 hour, Baking: 45 to 50 minutes, Cooling: 15 minutes

Category: Dinner

Source: "Moosewood Restaurant New Classics", Moosewood Collective

Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch baking tray or shallow pan. Saute the onions in the olive oil for 5 minutes on medium-high heat. Add the garlic and mushrooms (see Notes) and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the fresh dill, fresh marjoram, and the pepper. Set the filling aside. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. When the vegetables are ready, stir in the tofu-cheese mixture, add the salt, and set aside. Unfold the filo onto a dry surface and cover with a clean, lightly dampened towel (see Notes). Place a pastry brush and a bowl of the melted butter within easy reach. Arrange two sheets of filo pastry in the prepared baking tray, allowing the excess filo to drape evenly over the sides. Lightly brush the top sheet with the butter. Repeat three more times for a total of eight filo sheets. Spread the filling evenly over the filo in the baking tray. Fold all four sides of the filo up over the filling to make a border and brush with the butter. Then top with the remaining filo, two sheets at a time, brushing every second sheet with butter. Tuck the edges under to fit the baking tray. Sprinkly the top with poppy or sesame seeds, if desired. Bake until golden and puffy, 45 to 50 minutes. Let sit for 15 minutes before cutting into squares and serving.