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This recipe is quick to make because pre-made pastry is used, though it might be even nicer with homemade pastry.

Cheese and Spinach Pie

1 lb 12 oz (800g) spinach
8 oz (225g) tofu
2 dssps vegetable bouillon
10.5 oz (300g) sweetcorn
1 tbsp oil
1 onion, chopped
10.5 oz (300g) mushrooms, sliced
1 pkt vegan cheeze, grated
1 lb 11 oz (750g) vegan puff pastry

1. Preheat the oven to 400F/200C/Gas 6.

2. The spinach can be frozen or fresh (if using frozen, defrost then drain the spinach really thoroughly, squeezing the water out). If using fresh wash thoroughly then shred. Place in a bowl and knead the tofu and veg bouillon into the spinach with your hands (do not use a processor). The tofu should end up as small flecks.

3. Fry the onion for a few minutes in the oil until translucent. Add the mushrooms and cook for a further 5-10 minutes.

4. Roll 1lb2oz (500g) of the puff pastry to fit a fairly large pie dish. It should go up the sides as well. Then in layers put the spinach mix, then the sweetcorn (which can be fresh, tinned or frozen), then the mushroom mix, then finish off with the grated cheese.

5. Roll the remaining pasty so that it fits the top. Moisten with water around the edges so it sticks to the bottom pastry. Put some holes with a fork. Bake for about 30 minutes or until fairly well browned.