Spinach, Tofu and Filo Pie (Vegan!)
Spinach, Tofu and Filo Pie (Vegan!)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spinach, tofu and filo pie (vegan!). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

To make the filling, heat the oil in a large, wide-based saucepan. Easy mini spinach pies, made with vegan tofu feta and filo dough for a simple appetizer that works for almost everyone. Spinach Pies - an easy vegan appetizer Filo (aka phyllo) dough is already vegan, made with just flour, water, and a little oil and usually vinegar.

Spinach, Tofu and Filo Pie (Vegan!) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Spinach, Tofu and Filo Pie (Vegan!) is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook spinach, tofu and filo pie (vegan!) using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spinach, Tofu and Filo Pie (Vegan!):
  1. Get 4 Tbsp Olive Oil
  2. Take 1 Leek, Finely Chopped
  3. Prepare 2 Cloves Garlic, finely chopped
  4. Make ready 300 g Fresh Spinach
  5. Take 200 g Tofu, drained and pressed. (I used smoked)
  6. Take 50 g Breadcrumbs
  7. Take 2 tsp Smoked Paprika
  8. Get Lemon Zest
  9. Make ready 2 tsp Garlic Granules
  10. Get 2 tsp Oregano
  11. Prepare 1 tbsp Balsamic Vinegar
  12. Take 1 tsp Nutmeg
  13. Prepare 1 Pack Filo Pastry

In a bowl combine tofu mixture and spinach-mushroom mixture. Have a vegan spinach and mushroom pie recipe that you love? Drop the link in the comments. But other than grappling with spinach, this recipe is easy as pie (coincidentally) so please do not think twice about trying it.

Steps to make Spinach, Tofu and Filo Pie (Vegan!):
  1. Heat up 2 table spoons of olive oil. Add the finely chopped leek and cook for a few minutes, until soft.
  2. Add the garlic, paprika and spinach (it helps to add to add a handful at a time). Cook down until it is very soft, stirring constantly (for about 5 minutes). When it is cooked leave to cool. You might need to press some of the liquid out of the spinach if it is very runny, I recommend you keep the liquid in case you need it later (it has lots of flavour).
  3. Mash up the tofu. Add the garlic granules, oregano, balsamic vinegar, nutmeg and lemon zest. Then add the spinach mixture and the breadcrumbs, season with the salt and pepper. Here you will be able to tell if you need to add any liquid back to the mix.
  4. Pre-heat the oven to 190c (gas mark 5). Grease a tin and line it with filo pastry, you can brush a little olive oil between the pastry sheets. When you get halfway add the spinach mixture. Spread it so the mix is a few centimetres from the edge. Add the remaining pastry on top and brush with the remaining oil.
  5. Bake in the oven for 35-45 minutes, until the filling is piping hot the pasty is golden-brown.

For the filling you can either use tofu or almond feta. If you use tofu, a mixture of silken and pressed cotton (the difference between silken and cotton tofu is explained here ) works best at mimicking feta. Many years ago, a Greek friend convinced me to make vegan spanakopita, a Greek spinach pie layered with creamy cheese and crispy phyllo pastry. Spanakopita is the quintessential vegetarian Greek food. In fact, it's probably one of the first dishes you picture when you think of Greek cooking.

So that’s going to wrap it up for this special food spinach, tofu and filo pie (vegan!) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!