Ever since they came home from kindy with a recipe for spinach pie, my girls have been freely eating spinach without protest in all kinds of dishes. I often make the traditional version for my family and miss out myself due to the cheese and egg content, so I thought I’d try out some new flavours that we can all enjoy – this is the result…
1 bunch of organic spinach (about 4-5 cups of stems and leaves), chopped
1 onion, finely chopped
1 garlic clove, minced
good quality olive oil for sautéing
1 heaped Tbsp basil, finely chopped
1 tsp dill, finely chopped
2 Tbsp tamari
fresh cracked black pepper and pink salt
60g vegan cheddar, grated
60g vegan parmesan, grated
2 sheets frozen reduced fat vegan puff pasty, thawed (I use Borg’s)
unsweetened almond milk for brushing
Preheat oven to 170C (150C fan forced). Sauté onion and garlic in olive oil, add spinach and cook for a few minutes. Add tamari and seasoning to taste. Add basil and dill and cook for just another few minutes. Cool slightly then mix through grated cheddar.
Spread spinach mixture evenly over 1 sheet of puff pastry and sprinkle grated parmesan over the top. Cover with second sheet of puff pastry, seal edges with a fork and prick top to prevent “ballooning”. Brush pastry with almond milk and bake for 20-25 minutes or until pastry is crispy and golden.