Sunday - Spinach Pie

We heart Sunday's - our most favourite day of the week. We love comforting foods, foods that make a statement so this spinach pie is ideal what ever the weather as it can be served hot or cold.

Ingredients

1kg Silverbeet

2 tbsp olive oil

4 spring onions, sliced

1/2 tsp chilli flakes

1/2 cup mix herbs: dill, parsley, chives

1/2 tsp nutmeg

375g hard tofu, minced

Handful, white rice

10 sheets, filo pastry

2 tbsp vegan margarine, melted

Method

Remove steams from silverbeet and coarsely chop the leaves. Place the leaves in a steamer over boiling water, cover and steam for 3 minutes or until wilted. Drain well and cool.

Meanwhile, heat the olive oil in a frypan over a medium heat and cook for 5 minutes or until soft. Set aside.

Squeeze any excess water from the spinach. In a blender, add the spinach, onions and process until a course paste is formed. Transfer mixture to a large bowl; add the mixed herbs, nutmeg, tofu, rice and mix well. Season with salt and pepper.

Brush a 20xm x30cm ovenproof dish with a little of the melted margarine. Lay filo pastry flat on a work surface. Cover with a damp clean tea towel to stop the pastry drying out.

Brush one half of a pastry sheet with the melted margarine and then fold in half. Place over the base of the dish. Repeat 2 more times, brushing with margarine between each layer.

Spread half the mixture evenly over the pastry. Top with 3 more pastry sheets. Spread with the remaining spinach mixture and then top with 3 more pastry sheets. Tuck any overlapping pastry down on the side of the dish and brush the top pastry sheet with the remaining margarine.

Score the top with a sharp knife and sprinkle with sesame seeds.

Bake in a pre heated oven for 45 minutes or until the pastry is crisp and golden.

Serve hot or cold.

www.tarianpantry.com.au