Cheese & Spinach Pie

Method:

Preheat the oven to 200 degrees Celsius.

Wash spinach thoroughly and steam for two minutes.

Place in a bowl and knead the tofu, vegetable stock and dill into the spinach. The tofu should be crumbled into small flecks.

In a pan, fry the onion and garlic in the oil until translucent. Add to the bowl.

Oil a pie dish and line the base and sides of the dish with the pastry.

In the dish, place the spinach mix in layers with dairy-free cheese. Place pastry on top to make a lid, making sure you moisten with water around the edges so it sticks to the bottom pastry. Using the tip of a fork, press pastry edges together and pierce the top of the pastry to allow steam to escape while cooking.

Bake for 30 minutes or until fairly well browned. Serves four.

Ingredients:

• 400g fresh spinach
• 115g tofu, crumbled
• 1 vegetable stock cube
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 package dairy-free, grated
• 1 package non-dairy pastry sheets
• 1 C fresh dill, chopped
• 1/2 C garlic, chopped