Spinach Pie

[Guest guest]

* Exported from MasterCook *

 

Spinach Pie

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

STUFFING:

1 pound spinach

2 leeks

OR

6 scallions

4 cloves garlic

1 teaspoon olive oil

1/2 pound tofu -- crumbled

1/4 teaspoon ground nutmeg

1/4 cup chopped dill

1/2 cup soy milk

1 tablespoon arrowroot

1/4 cup soy parmesan

PHYLLO PASTRY:

1 cup whole wheat pastry flour

1 teaspoon olive oil

pinch sea salt

water

 

A Greek spinach pie, or spanakopita, is made with feta cheese. If you eat

cheese, feta is a good choice because goats are usually raised in a healthier

way than cattle. However, tofu and soy parmesan are just as good as feta. This

is a lighter and healthier recipe than the Greek version, which is made with

more oil.

 

Thoroughly wash the spinach and steam it until just wilted, 3 to 4 minutes.

Chop. In a skillet, saute the leek or onion and garlic until soft and golden.

Add the chopped spinach and stir. Add the tofu, nutmeg, and dill. Dissolve the

arrowroot in the soy milk and add to the skillet. Stir until it begins to

thicken. Add soy parmesan.

 

PHYLLO PATRY: Phyllo is sold in gourmet shops and Middle Eastern groceries in

boxes of 20 or so sheets. They are usually in the freezer compartment. Most of

the time, they are made with bleached flour and preservatives. If you want

whoole wheat, organic, preservative-free phyllo,you'll probably have to make it

yourself. Making dough as thin as commercially-made phyllo is the tricky part,

and you can try it with a rolling pin on a floured board. However, I have had

great success using a manual pasta machine and rolling through the thinnest

setting. It will be narrower dough than the commercial variety, but adequate

for this dish.

 

Sieve the flour and salt and add the oil. Slowly add just enough water to keep

the dough together. Knead until soft. Slightly oil a bread or pate pan and add

a piece of phyllo. Lightly brush with oil and put another piece on top. Repeat

with 3 or 4 pieces. Add half the spinach mix and another layer of 3 to 4 pieces

of phyllo. Then add the rest of the spinach and put 3 to 4 more pieces of

lightly oiled phyllo on top. Bake in a 350F oven for 15 to 20 minutes. Serves

4 to 6.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 145 Calories (kcal); 6g Total Fat; (34% calories from fat); 10g

Protein; 16g Carbohydrate; 0mg Cholesterol; 110mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0