This robust Vegan Spinach Pie is a fusion of sweet and salty flavors and textures. As in most filo pastry pies, vegan butter plays a crucial role in binding pastry sheets and the pie moist.
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VEGAN SPINACH PIE INGREDIENTS
Vegan filo
Pie filling:
Spinach
Vegan tofu scramble: recipe could be found here
Vegan TVP (textured vegetable protein)
Orange
Cinnamon
HOW TO MAKE SPINACH PIE
- Peel and chop the onion. In a skillet over a medium heat, cook (cook for 5 minutes) onion, TVP. Add orange zest and cinnamon. Season with salt and pepper.
- In a large skillet over medium heat, cook the spinach with a little olive oil until wilted. Season with salt and pepper.
- Prepare vegan tofu scramble.
- Preheat the oven 365F.
- Line the cake pan with parchment paper.
- Brush 6 sheets of filo with vegan butter (melted) and line them one by one into the cake pan in a rosette shape, letting the sheets hang over the sides of the pan.
- Spread half the onion-TVP mixture.
- Spread half the spinach in an even layer.
- Arrange tofu scramble on top. Cover with re remaining spinach and TVP.
- Fold the overhanging pastry sheets over the top to enclose the filling.
- Bake for 15-20 minutes or until golden crisp.
I hope you will love these Vegan Spinach Pie because it’s:
Dairy-free
and absolutely delicious!
Other recipe to try:
VEGAN SPINACH PIE
This robust Vegan Spinach Pie is a fusion of sweet and salty flavors and textures. As in most filo pastry pies, vegan butter plays a crucial role in binding pastry sheets and the pie moist.
Ingredients
- 7 sheets filo pastry
Filling
- 2 cups spinach
- 1 cup TVP (cooked)
- 1/2 bulb onion
- 1 orange
- 1 pinch cinnamon
- 2 cup tofu scramble
- 1 stick vegan butter (melted)
Instructions
- Peel and chop the onion. In a skillet over a medium heat, cook (cook for 5 minutes) onion, TVP. Add orange zest and cinnamon. Season with salt and pepper.
- In a large skillet over medium heat, cook the spinach with a little olive oil until wilted. Season with salt and pepper.
- Prepare vegan tofu scramble.
- Preheat the oven 365F. Line the cake pan with parchment paper. Brush 6 sheets of filo with vegan butter (melted) and line them one by one into the cake pan in a rosette shape, letting the sheets hang over the sides of the pan.Spread half the onion-TVP mixture.Spread half the spinach in an even layer. Arrange tofu scramble on top. Cover with re remaining spinach and TVP.Fold the overhanging pastry sheets over the top to enclose the filling.Bake for 15-20 minutes or until golden crisp.
Nutrition
Calories: 175kcalCarbohydrates: 21gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 169mgPotassium: 239mgFiber: 4gSugar: 5gVitamin A: 987IUVitamin C: 14mgCalcium: 97mgIron: 4mg
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