This spinach pie is great as a main dish for lunch or dinner or as a savory breakfast option that can be enjoyed both warm or cold. You can also meal prep it and store it for later!
Why You’ll Love This Spinach Pie Recipe
This recipe is inspired by these mini quiches I made a while back. Here’s why you might love this recipe:
- This spinach pie is easy to make
- It’s delicious!
- It makes for a great savory breakfast option that can also be enjoyed for lunch or dinner
- It can be meal prepped and enjoyed later
- It tastes great both warm and cold!
- It’s completely vegetarian and even plant-based as it’s made without any dairy or eggs
Ingredients You’ll Need
Note: the following is an overview of the ingredients needed to make this spinach pie recipe. For the exact measurements, be sure to refer to the recipe card below.
- Condiments: olive oil, miso paste, apple cider vinegar, nutritional yeast, tapioca flour
- Vegetables: spinach, sun-dried tomatoes, onion, garlic
- For the crust: dairy-free puff pastry
- Spices & dried herbs: garlic powder, onion powder, smoked paprika, sea salt, ground black pepper, kala namak (black salt), ground turmeric, dried oregano, dried thyme.
- Cheese: dairy-free cheese shreds (such as gouda-style).
- Tofu: silken and extra firm tofu
Ingredient Tips
I use two kinds of tofu to achieve a cottage cheese like texture. However, you can, of course, also use only one kind. You’ll just need to make a few adjustments (which are outlined in the recipe card‘s notes section below.)
How to Make this Spinach Pie
Note: the following is an overview of how to make this recipe with step by step photos. For a recap, be sure to refer to the recipe card below.
Preheat the oven to 440ºF/220ºC regular setting (or 400ºF/200ºC if using a fan/convection setting.)
To make the spinach pie filling, start by sautéing the chopped shallot or onion and garlic in the olive oil in a nonstick skillet over medium-high heat.
Sauté until the onions start to become translucent, about 3-4 minutes. Note: some stovetops (like gas or induction) heat up more quickly and can become hotter than electric stoves, so if your onions and garlic look like they’re browning quickly, be sure to lower the heat to medium.
Add the chopped baby spinach.
Sauté until the spinach starts to wilt, about 2 minutes.
Add the chopped sun-dried tomatoes, mix them in and cook for another minute, then set aside.
To a mixing bowl, add the silken tofu, extra-firm tofu, and apple cider vinegar (if using).
Combine the tofus using either a potato masher or a spatula, making sure everything is well combined (you can also blend them using a food processor).
Add the nutritional yeast and tapioca starch.
Add the miso paste, spices, and dried herbs.
Mix everything using a spatula.
Add the grated dairy-free cheese.
Add the sautéd spinach, onions, and sun-dried tomatoes and mix everything.
Line a cast iron skillet with parchment paper (some puff pastries include parchment paper) and add one roll of puff pastry.
Transfer the spinach pie filling to the skillet.
Spread the spinach pie filling out evenly.
Use a spatula to flatted the surface.
Take the 1/2 roll of puff pastry and either cut it or shape it into a circle (if there’s any puff pastry left over, you can store it in the freezer for other recipes), then place it in the middle of the skillet, covering the spinach pie filling.
Fold the edges of the puff pastry, gently pressing them into the puff pastry circle.
Using a small sharp knife, carve an X into the puff pastry (this is optional!)
Brush a little olive oil on the spinach pie, then sprinkle some sea salt flakes on top.
Bake for 25 minutes, until the spinach pie crust is golden.
Let the spinach pie cool for a few minutes, then serve & enjoy!
Recipe Tips
Texture: The texture is meant to be similar to that of a cottage cheese pie and similar to that of scrambled tofu (but a little less chunky). If you prefer a smoother texture, I’d recommend blending the tofu, in which case you can also use firm or extra firm tofu only, adding a splash of water to make it easier to blend. If using only silken tofu, you’ll need to add a little chickpea flour, otherwise it might become too soft/liquid.
Saltiness: The saltiness of the spinach pie can be impacted by many factors, such as the kind of salt you’re using, the miso paste, whether or not the sun-dried tomatoes are salted etc. If you’re unsure, I’d recommend starting with just a pinch of salt, then taste testing the pie filling once all the ingredients are combined (it doesn’t include eggs, so the filling is perfectly safe to taste test before baking), then adding more salt to taste.
Mini pies: instead of making one large spinach pie, you can also make several mini pies. You’ll just need to reduce the backing time a but (to about 15-20 minutes instead of 25.)
Recipe Playlist
For this recipe, I put together a special playlist (embedded below) meant to be listened to while cooking and enjoying a slice of spinach pie. However, you can, of course, listen any other time as well;) I hope you enjoy it!
Want more playlists like this one?
Checkout my Kitchen Mixtapes here and/or follow me on Spotify😉
Recipe Card
Use this recipe card to save & pin this spinach pie recipe. For additional step by step photos, recipe notes, and a recipe video, be sure to read the full article above. If you have any questions or feedback, leave a comment below and I’ll get back to you as soon as possible!
Savory Spinach Pie (Plant-Based & Easy to Make)
Method
- Preheat the oven to 428ºF/220ªC using the regular setting or 400ºF/200ºC if using a convection setting (also called "fan forced").
- To a large skillet, add the olive oil, onion, and garlic. Sauté for about 3 minutes over medium-high heat, until the onions start becoming translucent. Add the spinach and sauté until it starts to wilt, about 2-3 extra minutes. Chop the sun-dried tomatoes and add them to the skillet. Give it a good mix, then remove the skillet from the heat and set aside.
- To a mixing bowl, add the silken tofu, extra firm tofu, apple cider vinegar, and nutritional yeast. Use either a potato masher or a spatula to mix the ingredients into a thick, chunky paste, resembling the texture of cottage cheese.
- Add the tapioca flour, spices, and miso paste and mix until well-incorporated. Finally, fold in the dairy-free cheese shreds and sautéd spinach mix.
- Line a cast iron skillet or other oven-safe dish with parchment paper and puff pastry. Fill with the spinach pie filling, then top with the remaining puff pastry cut or formed into a circled. Fold the sides of the puff pastry to "close" the pie. Cut an x in the middle of the pie using a sharp knife and brush a little olive oil on top, then add a sprinkle of sea salt flakes.
- Bake on the middle rack in the preheated oven for 25 minutes, until the pie crust turns golden brown (be sure to check at the 20-minute mark to make sure it doesn't burn.)
- Let the pie cool for at least a few minutes, then serve and enjoy. This spinach pie can be enjoyed both warm or cold. Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for a few weeks.
Notes
- Tofu: I used two different kinds of tofu to achieve the best texture. You can, however, use just one kind. If you’re only using silken tofu, double the amount indicated (8.8 ounces instead of 4.4) and add about 1/4 cup chickpea flour so the texture stays firm enough. If only using firm or extra firm tofu, blend or process it using a food processor, adding about 2-3 tablespoons of water or unsweetened plant milk.Â
- Salt: If your sun-dried tomatoes are salted, start with a little less salt and then add more to taste if needed.
- Kala Namak: Kala Namak translates to “black salt”. It’s an Indian condiment that adds an egg-like flavor to dishes. It’s not as salty as regular salt, so don’t replace it with the same amount of salt if you can’t kind it (or don’t like the taste of eggs). Instead, add just a few extra pinches of salt to taste.
- Puff pastry: the 1/2 sheet is used to cover the pie. If you’re using a large rectangular sheet, a single one should be sufficient. Simply cut out one large and one smaller circle (or shape a circle from the pastry that’s leftover after cutting out the larger circle). You can also use just one circle and turn it into a quiche.
- For additional notes and adaptations, be sure to read the recipe tips in the blog post above.
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Did you make this recipe?
I’d love to see! Tag @kimjuliehansen on Instagram and leave a comment below!
What can I sub for the cheese shreds?
Hi! You can omit the dairy-free cheese shreds! I’ve tried it with and without and loved both. The cheese just adds a little melty texture, but you’ll still get a nutty and cheese flavor from the nutritional yeast;)