Spinach Pie - reposted with corrected formatting

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* Exported from MasterCook *

 

Spinach Pie

 

Recipe By : Marilyn Diamond

Serving Size : 6-8 Preparation Time : 0:30

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 prepared single piecrust

1 tablespoon olive oil

1 cup minced onions

2 cups finely chopped fresh spinach, or 1 10-ounce package frozen

chopped spinach, thawed

1/4 teaspoon grated nutmeg

1 pound firm tofu

2 tablespoons brown rice vinegar

1 tablespoon light miso

1 tablespoon tahini

1 teaspoon Dijon-style mustard

1 garlic clove, pressed

 

Heat oven to 400°F.

 

Heat oil and onions in a medium skillet and saute until translucent.

Add spinach and nutmeg, and saute one minute.

 

Combine tofu, vinegar, miso, tahini, mustard and garlic in a food

processor or by hand and puree until creamy. Combine with spinach in

a bowl and mix well by hand.

 

Lay prepared piecrust in pie plate and flute edges. Pour filling into

crust and bake fo 30 minutes. Serve chilled.

 

Variation: Substitute 2 cups chopped asparagus for spinach.

 

Note: For a crustless pie, pour mixture into a lightly oiled 9-inch

baking dish and bake as above.

 

Description:

" Easy to prepare, special enough for a celebration. "

Source:

" The American Vegetarian Cookbook "

Copyright:

" Harvey and Marilyn Diamond's Fit for Life, Inc. "

Start to Finish Time:

" 1:00 "

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