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Veggie Table - Show #33

Artichoke Moussaka

2 lbs (1 kg) -- Tofu, crumbled
4 tbsp (60 mL) -- Olive or vegetable oil
2 -- Onions (medium), finely diced
¼ cup (60 mL) -- Parsley
2 tbsp (25 mL) -- Tomato paste, diluted in ¼ cup water
4 -- Filo sheets
½ cup (125 mL) -- Butter, melted
3 - 8 1/2 oz (3 - 251 mL) -- Cans artichoke hearts, drained
1 lb (1/2 kg) -- Frozen peas, defrosted (can use fresh)
3 or 4 -- Sprigs of dill (1 tsp dried)
To taste... -- Salt and fresh pepper

For sauce:

3 cups (750 mL) -- Milk
5 - 6 tbsp ( 74-89 mL) -- Flour
5 tbsp (74 mL) -- butter
5 -- Eggs, lightly beaten
½ cup (125 mL) -- Feta cheese, crumbled
½ cup (125 mL) -- Cottage cheese
3 tbsp (44 mL) -- Grated parmesan
½ tsp (2 mL) -- Nutmeg

In a large pot saut� onions and tofu in olive oil until lightly browned. Add parsley, dilute tomato paste, salt & pepper, and simmer for about 20 minutes. Brush each side of filo pastry (handle gently it is very fragile) with melted butter and line a baking dish (11" x 16") with them. Arrange artichoke hearts over the pastry, top with defrosted or fresh peas and dill. Make sauce by diluting the flour in 1 cup of milk. Add remaining milk and butter, and cook over medium heat, stirring constantly until it thickens. Remove from heat and gradually add the beaten eggs, whisking until blended. Fold in the cheeses and nutmeg, and pour sauce over artichokes and peas. Bake in preheated 350 degree oven about 35 minute until top is nicely browned.