olive oil, as needed
1 small onion, chopped
1 (16 ounce) can chickpeas, reserve liquid
1 tablespoon thyme
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon cumin
3 cups loose leaf spinach
1/4 cup vegan margarine (I use Earth Balance)
1/4 pound vegan phyllo dough, thawed
1. Preheat oven to 400 degrees F. Coat saucepan with olive oil and saute onions on low heat for 3 minutes. Add chickpeas with liquid to pan, along with the spices.
2. Stir on medium heat for 10 minutes. Add spinach, and stir until cooked. Pour into food processor and blend until the mixture is slightly smooth but has some texture.
3. Melt vegan margarine to coat bottom of 9" pie tin and to pour in between layers of phyllo. Layer the bottom of pie tin with 5-7 sheets of phyllo. Pour portion of chickpea mixture on phyllo, along with portion of melted vegan margarine.
4. Top with 3-5 sheets of phyllo, repeat until done, finishing with a top layer of 3 sheets and the remainder of the melted vegan margarine to make the top crispy and buttery. Bake for 30 minutes, remove when golden-brown.
Source of recipe: This is a recipe that my boyfriend and I came up with in our attempt to prepare a Greek meal minus the feta. There is a lot of multi-tasking involved, but the results are well worth the effort!