#meat substitute

Directions:

Directions:

Make sure phyllo is made, or if using store bought, that it is thawed to room temperature, usually about 3 hours if frozen.

Preheat oven to 200C/390F

In a large pan, heat the olive oil over medium heat and cook the onions and garlic until soft and translucent.

Add the imitation meat and cook until lightly browned.

Add the apples and cook until soft.

Add spinach and lemon juice. Stir frequently, cooking until the spinach wilts and the mixture is not longer wet.

Remove from heat and leave to cool.

In a large mixing bowl, combine the feta cheese, yogurt, herbs, salt and pepper, and eggs and stir until everything is well mixed.

When the mixture in pan has cooled to room temperature, add to the large mixing bowl with cheese mixture and stir until well combined.

Generously coat a baking tray with olive olive. Then begin to lay your pastry. Take one filo pastry and place down in center of baking sheet and brush pastry with olive oil until lightly coated across the entire sheet, before placing the next one. Repeat this process until you have at least 8 sheets.

Add the filling on top of the phyllo, leaving about 2.5 cm or 1 inch of the edge of the pastry to bind. Brush this edge with olive oil.

Layer the remaining half of phyllo sheets over the filling, making sure to lay the top sheets so that all of the edges are covered, alternating spacing of sheets on top if necessary, repeating the coating and layer method from the bottom sheets. Make sure to brush the top of the final sheet with olive oil.

Bake for 30-45 minutes, or until the pastry is golden brown.

Cut into desired size squares or triangles while still warm and serve, to retain pastry crispiness.