Vegan spinach pie
Servings: 4
Calories: 355kcal
Spinach pie made with phyllo sheets and a mixture of tofu and spinach.
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Ingredients
- 500 gr frozen spinach thawed and drained
- 250 gr medium-firm tofu
- olive oil- for brushing the phyllo
- ½ cup natural yogurt dairy-free
- 1 tsp salt or to taste
- 1 tsp dried oregano
- 10 phyllo sheets
Instructions
- 1.Thaw the spinach. Remove as much liquid as possible.
2. Preheat oven to 180°C (356°F). Brush the bottom and the sides of a baking dish with olive oil.
3. In a big mixing bowl, scramble the tofu, using your hands or with a fork. Add thawed and drained spinach, yogurt, salt, and dried oregano. Stir until combined.
4. Roll out the phyllo dough and cover it with a damp towel or plastic wrap to keep it from drying out.
5. Place one sheet of phyllo dough in the bottom of the baking dish and brush with olive oil. Add a second layer on the top and brush with oil. Repeat the layering process 3 more times.
6. Spread the spinach-tofu mixture out on the top of the dough and then repeat the layering process with the remaining sheets, brushing the sheets with oil.
7. Bake for 45 minutes until golden brown. Serve immediately.
Nutrition
Serving: 1/4 of the pie | Calories: 355kcal | Carbohydrates: 46g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 1067mg | Fiber: 7g | Sugar: 3g
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