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 Super Shakti Vegan SpanikopitaSource: Chef Mark Reinfeld, Blossoming Lotus, Kauai1 lb. package whole wheat filo dough 4 C spinach (2 lbs.), rinsed well, steamed and pressed dry 4 lb. tofu, extra firm, crumbled well 4 C yellow onion, chopped 1 ½ C garbanzo beans, drained and mashed 1 ½ C tahini 3/4 C corn oil 1 C calamata olives, chopped ½ C garlic, minced ½ C shoyu 2 T basil, fresh minced 1/4 C Italian parsley, minced 1 tsp. oregano, dry 1 tsp. thyme, dry 1 tsp. fresh pepper 1/4 tsp. rosemary powder sea salt to taste Preheat oven to 350 degrees. In a large pot, over medium high heat, saute onions and garlic in 3 tablespoons of corn oil for 5 minutes, stirring frequently. Add the tofu and cook for 10 minutes, stirring frequently. Add the remaining ingredients except the filo dough and corn oil and cook for an additional 5 minutes, stirring frequently. Remove from heat. Lightly oil a large baking pan. Place 1/3 of the filo dough (6 - 8 sheets) on the bottom of the pan, one sheet at a time, lightly oiling each sheet with corn oil or melted soy margarine, using a small pastry brush. Place 1/2 of the tofu mixture on top of the filo dough. Repeat the above step, using 1/3 of the filo dough and the remaining 1/2 of the tofu mixture. Top with the remaining filo dough, lightly oiled, and bake in the oven for 20 minutes. (Serves 16.)  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu |