Plant based “sunny” spinach pie

Plant based “sunny” spinach pie

When researching some ideas for a party I came across this beautiful looking spinach pie! I was inspired! There was only one problem. It was not vegan… So I made a healthy plant based version of it.


For dough:

  • 2 cups of organic whole grain four (I used whole grain white wheat organic flour)
  • 1 – 1 1/2 cups of water
  • 1/3 cups of olive oil
  • 1 pinch of sea salt (or more to taste)

For filling:

  • 1 pack of extra firm tofu (I used organic extra firm sprouted tofu)
  • 1 small container of fresh spinach chopped into strips
  • 1 small yellow onion
  • 1 – 2 gloves of garlic
  • 1 Table spoon of olive oil
  • 1/2 fresh lemon juiced
  • 1 pinch of sea salt
  • 1/2 tea spoon of thyme
  • 1 pinch of more black pepper to taste
  • 1/2 tea spoon of cumin power (optional)
  • 1/4 tea spoon of tumeric (optional)

To prepare the dough combine flour, water, and salt in a mixing bowl. Mix well. Once dough is not very moist knead it with additional flour for about 5 – 7 minutes. You do not have to knead too hard, rather fold and stretch it a number of times. Cover dough with towel or plastic wrap and set aside.

To prepare the filling press tofu to eliminate excess water. To press tofu place it on a flat small plate and cover it with another small flat plate. On top place something heavy enough to provide pressure, but not to completely squash tofu. Let it sit for 10 – 15 minutes. Drain and crumble tofu with your hands or a fork in a mixing bowl. Add all seasonings and mix well. Set aside. Warm up skillet with a little bit of olive oil. Chop onion and saute it in skillet for 5 minutes. Add crushed garlic and saute for 3 more minutes. Add tofu. Saute for 5 additional minutes. Mix in spinach. Remove skillet from heat. Mix spinach into tofu. It should wilt.

Divide dough into two parts. Roll one part 1/4 inch thick and carefully place it on the baking sheet. I used one of my big round plates to cut a circle out. Place some tofu filling in the center and some along the edge. Roll the second part of dough 1/4 inch thick. Carefully cover the first layer with tofu filling. Attach the second layer of dough to the first with your fingers or a fork. Cut extra dough to keep the circle shape. Cut the edge of the pie into 1 1/2 inches thick slices all around. Gently twist every slice so that tofu filling will be on top (90 degrees).

Preheat oven to 350 F. Bake spinach tofu pie for 30 – 35 minutes. Make sure to cool it before moving from the baking sheet to a serving plate.

Sunny Spinach Pie





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