Spinach and cheese pie
Preheat the oven to 200 degrees Celsius. Wash spinach thoroughly and steam for two minutes. Place in a bowl and knead the tofu and bouillon into the spinach with your hands. The tofu should end up as small flecks.
Fry the onion in the oil until translucent. Add the mushrooms and cook for a further five to 10 minutes.
Oil a pie dish and line the base and sides of the dish with the puff pastry. To join pastry sheets together, simply wet one side and overlay other section. Then in layers – and in the following order – place the spinach mix, sweetcorn and mushroom mix. Finish off with the grated 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.
Bake for about 30 minutes or until fairly well browned.
- 400g spinach, fresh
- 115g tofu, crumbled
- 1 vegetable bouillon cube
- 1 Tbsp vegetable oil
- 1 small onion, chopped
- 150g mushrooms, sliced
- 150g can sweetcorn
- 1/2 package dairy-free cheese, grated
- 1 pack dairy-free pastry sheets