GREEK SPINACH AND ORZO PIE

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Pie Shell Ingredients:

 

 

1 1/2 cups dried orzo

2 beaten eggs

1/2-cup pasta sauce (home made preferably)

1/3 cup rennet less or soy Parmesan cheese, optional

 

Filling Ingredients:

 

 

1 small onion, minced

2 cloves garlic, minced

1 bunch spinach, chopped (or 1 10-oz package of frozen, thawed and

drained)

1-pound soft tofu

2 Tablespoons tahini

2 Tablespoons olive oil

1 Tablespoon mellow white miso

1-teaspoon brown rice vinegar

1 teaspoon plum vinegar

1/4-teaspoon nutmeg

3/4 to 1 cup pasta sauce

1/2 cup shredded mozzarella cheese (rennet less or non-dairy)

 

To Make Pie Shell:

 

1. Cook orzo until soft, drain, rinse with cold water and drain again.

2. In a medium-sized mixing bowl, combine eggs, 1/2 cup of spaghetti

sauce and optional parmesan cheese.

3. Add cooked pasta to egg mixture and toss to coat.

4. Spread pasta mixture over the bottom and up the sides of a greased

9-inch pie plate to form an even shell.

 

 

To Make Filling:

 

1. While pasta is cooking, saute onion in a small amount of water for

about 5 minutes, until soft, then add garlic and cook about 2 more

minutes.

2. Mix 1/4 of tofu very well with cooked onions and garlic, tahini,

olive oil, miso, vinegars, and nutmeg, then mash in remaining tofu.

You should have a thick mixture with a relatively smooth consistency;

mixing some of the tofu initially will give it a creamier

consistency, then adding the remaining tofu will provide some

additional texture.

3. After removing cooked onions and garlic from pan, cook spinach

briefly until wilted.

4. Stir wilted spinach into tofu mixture.

5. Spoon spinach-tofu mixture into the pasta-lined pie plate.

6. Spread the pasta sauce over the filling.

7. Cover the edge of the pie with unbleached parchment paper.

8. Bake at 350° for 30 minutes.

9. Sprinkle with mozzarella and bake for about 5 more minutes or

until cheese melts.

10. Let stand five minutes before serving.