nettle and violet leaf spanakopita*

spring foraging at its tastiest.
2 lb. nettle and violet leaf (combined)
1 small onion, chopped
6 cloves garlic, minced
1/4 c. water
2 lb. tofu
1/4 c. red wine vinegar
1 T. oregano
1 t. tarragon
1 t. parsley
2 t. miso
1/2 c. nutritional yeast
salt/pepper, to taste
1/2 c. kalamata olives
1/2 c. pine nuts
olive oil
8 sheets filo
saute onion and garlic in 2 T. olive oil, till onion are tender. add violet and nettle leaves. add water, and stir for just a minute or two till the leaves are wilted. mash tofu with a fork, and add all the rest of the ingredients except olive oil and filo. brush the bottom of a 9x13 dish with olive oil. cut 8 sheets filo in half. to assemble: lay a single sheet of filo in the pan, brush with olive oil. repeat this process till half of the filo is used. put the tofu mix into the dish. repeat the filo and olive oil process. bake for 45-50 minutes at 375 degrees, till golden brown.

*young nettle can still sting a bit, so take necessary precautions. violet leaf is considered an emetic, so if you're unused to eating it, start with small quantities. as with all foraging, know what you're harvesting, and don't harvest on the side of the road.