Purple Cauliflower Spanakopita with Tomato Humms

Cauliflower Spanakopita02Cauliflower Spanakopita05

I’m sure that my purple pies will have another name in greek since instead of spinach they are filled with Cauliflower, Cabbage, Garlic and Quinoa. I borrowed the steps from the Spanakopita pies to create my yummy purple version. Next stop, create my very own vegan and gluten-free pie or empanada dough (Already in the works!)
I rarely post dishes that are not Gluten Free, I do not have a sensitivity or allergy to Gluten but rather avoid processed or enriched flour. My hubby always quotes “an ounce of prevention is better than a pound of cure!” However the Fillo Dough used in this recipe is made with organic ingredients and organic wheat. So I can give it a try at least once. The brand I’m using is called The Fillo Factory, I found it at Whole Foods. Lucky for me cause I was curious to make Spanakopita and Baklava with my very own Wasabi twist.

I paired my Purple Spanakopita with a Tomato White Wine Hummus. I know the name sounds fancy. However I tried using what was available in my kitchen. Not going for fancy or complicated. I just closed my eyes and tried figured out what was missing in my tomato hummus. I needed a tangy flavor. I ran out of Apple Cider Vinegar so opted out for White Wine.

Note: Read through all instructions before starting to cook. Cooking with Phyllo Dough can be tricky.

Here are the steps.

Purple Cauliflower Spanakopita with Tomato Hummus

  • Servings: 2 People
  • Difficulty: Medium
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Purple Spanakopita
– 2 Cloves of Garlic, chopped
– 1 Green Onion, the white part for cooking, the green part for decoration as it’s shown in picture
1 Tsp of Coconut Oil. You are gonna need more to oil the Phyllo Dough
– 1/2 Head of Steamed  Purple Cauliflower (Any other cauliflower will do. I just like cooking by color)
– 1 C of Cooked Quinoa
– 1/2 C of Red Cabbage, which should be called Purple instead
– 8-10 Stalks of Parsley
– Sea Salt & Pepper
– 1 Tbsp of Pesto or any other dressing you find available. This step is optional
– 10 Sheets of Phyllo Dough

Tomato White Wine Hummus
– 2 Tomatoes
– 2 Tbsp of Tahini
– 1 Tsp of Lemon
– 5 Sundried Tomatoes (I get the kind that comes in Olive Oil. They are ready to use as opposed to the dried ones)
– 1 Box/Can of Garbanzos
– 1/4 Tsp of Garlic Powder
– 1/4 Tsp Thyme
– 1/4 Tsp of Onion Powder
– 1/8 Tsp of Cayenne Pepper
– 1 Tbsp of White Winte

Purple Spanakopita
– Preheat oven to 375′.
– Remove Phyllo Dough from fridge. Roll it out an place a damped Towel cloth on top of the sheets to prevent it from drying. If the phyllo dries it will break and we won’t be able to use it. Oh! and do not use a paper towel, it has to be a cloth one or it will stick to the dough.
– Chop the green onions (the white part), slice thin the garlic and chop the parsley.
– Throw those three ingredients in a pan with coconut oil. Sauté till onions and garlic turn translucent and release their juices. About 5-7 minutes.
– When ready with the onions, garlic and parsley. Throw in a food processor all ingredients including the steamed cauliflower, the quinoa, cabbage, sea salt and pepper. And the table spoon of pesto, if using.
– Mix in your food processor till everything becomes a beautiful purple mushy paste. It’ll look like mashed potatoes.
– Now let’s get back to the Phyllo Dough. Take about 10 sheets, cut them lengthwise forming strips. (Roll the left over phyllo sheets and cover in serum wrap, place back in box and freeze again to use in the future.) Use two sheets of Phyllo per pie. While you are making a pie, keep the other strips under the damped towel.
– Brush the Phyllo Dough strip lightly with the coconut oil. Keep the brush and oil handy.
– Using a Tbsp measuring spoon place 2 scoops of our awesome purple mash in a corner of the dough.
– Follow the steps from the below graphic. Fold the phyllo dough in a triangle pie. I suggest brushing the dough every time you make a fold.
WrappingPhylloinTriangles– Repeat till there’s no more purple mash left.
– When all the pies are folded and ready, place on a parchment sheet on an oven tray.
– Place in oven for 25 minutes.
Meanwhile, let’s prepare the hummus.

Tomato White Wine Hummus
– Place in food processor: the tomato, sundried tomatoes, lemon juice and tahini first. Blend for 1-2 minutes.
– Add the rest of the ingredients. If using Garbanzos from a box or can, rinse well and drain. Then add to food processor.
– Blend till smooth!

Cauliflower Spanakopita04Cauliflower Spanakopita06

One thought on “Purple Cauliflower Spanakopita with Tomato Humms

  1. Pingback: Portobello Grilled Cheese… Not | Pamela Wasabi's Vegan Bites.

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