Lemon Tofu-Phyllo Pie With Winter Greens

• TOFU:
• 1 pound extra firm tofu
• zest of 1 lemon
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 3 tablespoons chopped fresh dill
• 3 garlic cloves, mashed
• pinch of red pepper flakes
• sea salt
• VEGETABLES:
• 1 1/2 pounds collard green, kale or other leafy green
• 2 tablespoons olive oil
• 1 1/2 cup onion, thinly sliced
• 12 ounces crimini mushrooms, thinly sliced
• 1/3 cup sun-dried tomatoes, thinly sliced
• 8 tablespoons butter
• 8 ounce package phyllo, thawed
• paprika for dusting

1. TOFU:
2. 1. Mash the tofu in a bowl.
3. 2. Add rest of ingredients, stir until combined and set aside.
4. VEGETABLES:
5. 1. Steam greens for 3-4 minutes, until they turn a bright green. Drain, and set aside to cool.
6. 2. In a large skillet, heat oil over medium-high heat. Add the onions, cook until browned, 3-4 minutes.
7. 3. Add mushrooms and season with salt and pepper. Increase heat and cook, stirring until mushrooms caramelize, about 5 minutes.
8. 4. Stir in greens and tomatoes. Remove from heat.
9. TO ASSEMBLE PIE:
10. 1. Brush a 10 inch spring form pan or pie dish with butter. Place 5 sheets of phyllo down, brushing with butter between each layer. The extra pieces that hang over can be trimmed off at the end, or folded over.
11. 2. Spread the vegetable layer, and cover with 2 more phyllo sheets, buttered in between.
12. 3. Spread the tofu layer and top with 8-10 more phyllo layers, again, brushing with butter between each layer.
13. 4. Brush top with butter. Lightly score top into 6 slices, taking care to only cut phyllo layer. Sprinkle with paprika.
14. 5. Bake until browned, about 35 minutes. Let cool for 5 minutes before serving.

lemon juice, olive oil, dill, garlic, red pepper, salt, collard green, olive oil, onion, crimini mushrooms, tomatoes, butter, phyllo, paprika

Taken from www.epicurious.com/recipes/member/views/lemon-tofu-phyllo-pie-with-winter-greens-51959641 (may not work)