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Spinach and Cheese Pie

Serves 4-6

10 oz fresh spinach
1/2 cup packed chopped fresh basil
1/2 cup extra firm tofu, blended
1/2 cup plain yogurt 
1/4 cup crumbled goat cheese
1 large egg, beaten
2 Tbsp olive oil
2 Tbsp sparkling water
1/2 tsp baking soda
1 tsp salt
6 1/2 oz large phyllo pastry sheets
Oil spray

1. Preheat oven to 350
2. Blanch spinach in boiling water for 30 seconds. Drain and squeeze out excess water. Chop finely and put in mixing bowl with tofu, yogurt, cheese, egg, oil, water, baking soda, and salt. Mix well.
3. Lay a phyllo sheet in the base of a 7 x 7 inch square baking pan, leaving the excess pastry hanging over one side of pan. Spray with oil. Lay another sheet on top so that the overhang is on the opposite side of the pan. Spread a generous tablespoon of spinach mixture over the phyllo. Lay another two sheets over the filling, and scrunch up the excess pastry to fit the pan. Spray with oil. Keep going until you've used up the spinach mixture. You should end with a layer of filling.
4. Finally, fold over the overhanging bottom pastry to cover the top of the pie, and spray with more oil. If the top isn't entirely covered, add another sheet.
5. Bake in the preheated oven for 40 minutes until deep golden brown. Remove from oven, and let cool for a few minutes.