Vegan Cheese and Spinach Pie
This Vegan Cheese and Spinach Pie is the perfect centre piece for a buffet or party.
Servings: 20 people
Calories: 400.12kcal
Ingredients
- 50 grams non-dairy butter
- 1 tsp olive oil
- 1 large onion
- 1 kg spinach
- ¼ tsp nutmeg
- 200 grams vegan ricotta see the post for more information
- 300 grams vegan cream cheese
- 150 grams vegan parmesan
- flour for dusting
- 1 kg puff pastry
- soy milk to glaze the pastry
Instructions
- Pre-heat the oven to gas mark 4.
- Melt the butter in a pan with the oil. Finely chop the onions and then fry until soft.
- Put these in a large mixing bowl for the time being and allow them to cool.
- Taking half a bag at a time put the spinach into the pan and place on the lid.
- Let the spinach wilt for 2mins before giving a stir around, placing the lid back on and letting it wilt for another 2 mins.
- Remove the spinach from the pan and place in a colander.
- Let it cool for a few mins before squeezing out as much excess liquid as you can!
- Once squeezed dry chop finely and place in the bowl along with the onions.
- Repeat this process until all of onion is wilted.
- Stir in the nutmeg, and vegan cheeses.
- Season well and give the mixture a stir until fully combined.
- Roll out the first pack of pastry until it is as thick as a £1 coin and perfectly rectangle and place this onto a sheet of grease proof paper.
- Spoon the spinach and cheese mix onto the pastry leaving a border of roughly 3 inches.
- Roll out the second pack of pastry so that it is larger than the first.
- Brush the edges of the first pack of pastry with a little soy milk and then lay the second pack over the top.
- Take a fork and press the top piece of pastry into the second piece of pastry to seal it. (Alternatively you could crimp the edges by hand.)
- Score the top of the pie in a large criss-cross pattern and then finally brush it all over with soy milk.
- Slide the pie onto a baking sheet and place in the oven to bake for 40-50mins or until golden brown all over.
- Once it’s out of the oven let it rest for 10mins then serve while still warm.
Nutrition
Calories: 400.12kcal | Carbohydrates: 27.1g | Protein: 9.95g | Fat: 29.06g | Saturated Fat: 8.79g | Polyunsaturated Fat: 3.24g | Monounsaturated Fat: 12.85g | Trans Fat: 0.37g | Cholesterol: 10.2mg | Sodium: 367.26mg | Potassium: 338.39mg | Fiber: 2.96g | Sugar: 1.47g | Vitamin A: 4792.25IU | Vitamin C: 14.61mg | Calcium: 175.52mg | Iron: 2.93mg