Spanakopita with Curried Potatoes, Spinach, and ‘Feta’

Preheat the oven to 220 C.
Peel the potatoes, cut into small cubes, and cook for 5-10 minutes in boiling water. Once cooked, mash the potatoes into a bowl and set it aside.

Meanwhile, squeeze the water out of the tofu and crumble it into bits. Then, wash and chop the spinach into fine pieces.

Add the chopped onions into a pan heated with oil until caramelized. Next, add the tofu and respective spices and let it cook for 2-4 minutes or until fragrant. Add the spinach, yeast flakes, lemon juice, and chopped coriander leaves, and cook for another 1 minute or until all the filling is coated with the spice mix. Lastly, mix the mashed potatoes into this mixture, this is your final filling!

Now you can start folding the triangles! Cut the loempia sheet in two halves. Fill them with the filling you just made and enclose it into a triangle. For the glaze to put on top of the pastry to give it the ‘yellow eggy’ color, mix 1 tsp of turmeric with 2 tbs oil. Brush all the filled sheets with this.

Now bake it for 10-15 minutes, have a careful look at them, and take them out once they are golden brown.