Cheese & Spinach Pie
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 nut/soy 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.
- 400g fresh spinach
- 115g tofu, crumbled
- 1 vegetable stock cube
- 1 Tbsp olive oil
- 1 small onion, chopped
- 1 package nut/soy cheese, grated
- 1 package non-dairy pastry sheets
- 1 C fresh dill, chopped
- 1/2 C garlic, chopped