Traditionally spinach pie is made with feta cheese, but you will not miss it with this recipe!
Vegan | Serves 4 | MAIN
- 240g fresh spinach, chopped
- 1 spring onion, sliced finely
- 50g Violife grated cheese (or other cheese of choice)
- 140g firm tofu
- 15g pine nuts
- 1/2 lemon, juice and zest
- 10 mint leaves, sliced finely
- 375g roll puff pastry (I used 1 packed of ready rolled)
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 10g of sesame seeds
1.In a medium high heat pan, sauté the spring onions (white parts) in half of the olive oil.
2.After a minute add the spinach in batches and stir occasionally. This will only take few minutes.
3.Add the spinach filling into a bowl, crumble the tofu with your hands and add the remaining ingredients (except from the olive oil).
4.Combine everything together and set aside or refrigerate for 30 minutes.
5.Preheat your oven to 180°C.
6.Cut the pastry in two pieces, one slightly bigger than the other one.
7.Use half of the remaining olive oil to grease your baking tray (I used a 20x25) and add the bigger piece of the pastry in the bottom, lightly pressing into the base and sides.
8.Add the spinach filling (it must be cool) and spread around.
9.Roll out the second piece of the pastry and place over the filling.
10.Secure the edges by folding the bottom piece of the pastry on the top gently with your fingers.
11.Add the rest of the olive oil and spread evenly. With a knife score into 4 pieces.
12.Bake it for 40 minutes or until golden brown and let it cool before serving it.
Enjoy it with a salad as a full meal.
Happy cooking everyone!