Preheat oven to 200C or 393F
In a food processor, add the onion, garlic, tofu and artichoke together and blitz till crumbly.
In a large pan gently heat the oil on medium heat.
Add the spinach and artichoke mixture, apple cider vinegar, nutritional yeast, cumin, sea salt and silvered almonds and cook for 5 - 10 minute on high heat.
Remove from heat and let mixture cool.
I used a 28cm round baking pan for the borek, but you can also roll them into smaller individual servings.
Lightly grease the pan with the melted butter
To assemble, take 2 sheets of filo and lay flat on the bench.
Cover the remainder with a damp tea towel to stop it from drying out.
Lightly grease the filo with some melted butter.
Scoop the spinach and artichoke mixture and spread it across the bottom of the filo.
Gently lift the bottom of the filo sheet and fold it over the spinach and artichoke mixture and continue rolling the pastry till the end.
Then curl rolled filo around like a snail and gently place in the centre of your pan, working your way out.
Repeat filling and rolling of filo until pan is covered.
Brush some more melted butter on top and bake in oven for 15 min.
After 15 min, brush maple glaze over the borek and bake for another 15 min or until golden brown.
Remove from heat and serve immediately.
Raw Borek, can be cooked immediately or stored in the freezer for 3 months.
You only require 2 sheets, of filo per length. Cover the remainder with a damp tea towel to stop them from drying out.
I used a 28cm round pan and used the rolled technique for this borek.
You can just layer the filo and filling like a lasagne for a easier version.
Both is delicious!
*Nutrition information is approximate and is meant as a guide only*