Ingredients
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.
- 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.