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VEGAN SPINACH PIE

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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 

  1. 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. 
  2. In a large skillet over medium heat, cook the spinach with a little olive oil until wilted. Season with salt and pepper. 
  3. Prepare vegan tofu scramble. 
  4. Preheat the oven 365F. 
  5. Line the cake pan with parchment paper. 
  6. 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.
  7. Spread half the onion-TVP mixture.
  8. Spread half the spinach in an even layer.  
  9. Arrange tofu scramble on top. Cover with re remaining spinach and TVP.
  10. Fold the overhanging pastry sheets over the top to enclose the filling.
  11. 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 Spanakorizo  

Spinach Soup 

Curry Soup 

Mushroom Stroganoff 

vegan spinach pie
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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. 
Course Main Course
Cuisine Greek
Keyword vegan spianch pie
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 175kcal
Author Plant-basedRecipes

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)
US Customary - Metric

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: 175kcal | Carbohydrates: 21g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 169mg | Potassium: 239mg | Fiber: 4g | Sugar: 5g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 4mg

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