Spinach & Ricotta Pies
Tasty and quick to make, these spinach and ricotta pies are a fantastic dinner option.
Makes 2
Ingredients
- 2 300g (10.5 oz) packs of silken tofu
- 1 large onion, diced
- 2 big bunches of chard or 2 large bags of spinach
- ½ tbsp garlic powder
- 4 tbsp nutritional yeast
- 1 tsp dried or fresh herbs
- 2 tsp salt
- ½ tsp pepper
- 3 sheets puff pastry
Optional:
- Chia seeds, sesame seeds, poppy seeds
Method
- Blanch the spinach or chard and strain in sink to cool.
- Fry the onion in a little oil, and if using chard, finely chop half of the stalks, and fry them with the onion and a pinch of salt to help them sweat
- Drain the tofu; either leave in a sieve over the sink, or place between two clean tea towels for a few minutes.
- In a large mixing bowl, place tofu, nutritional yeast, salt and pepper, garlic powder and herbs, and mash with a fork or potato masher
- Add the onion and stalk mixture to the bowl, or if using, squeeze the blanched spinach until most of the liquid is out, then chop it up.
- Add greens to the tofu mixture and combine
- Cut the pastry sheets down the middle to create long rectangles.
- Place around 1 cup of filling at the top of each long rectangle.
- Fold pastry over and seal edges around the square.
- Sprinkle with chia, sesame or poppy seeds
- Bake for 30 minutes at 190°C/375°F/Gas 5 until golden brown on top.
Recipe by Katie White, olivewoodvegan.com, @olivewoodvegan
