Spinach Pie

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Gently fry the onion and garlic in a little of the margarine. Set to one side.
3. When the spinach has thawed, press out as much water as you can.
4. Gently mix the onion, garlic, spinach, tofu, vegan feta, lemon juice, parsley, and pine nuts together. Season with salt and pepper to taste.
5. Line a pie dish with non-stick paper, allowing it to drape over the side.
6. Place a sheet of filo into the pie dish, allowing it drape loosely over the edge. Lightly brush with a little melted margarine and repeat with the other sheets.
7. Add your filling and then fold over the draped edges to create a lid. Brush over any remaining margarine. Finally, let the non-stick paper rest over the top. This will help prevent the top from burning. The extra paper will also allow you to lift the cooked pie out easily.
8. Bake for 15–20 minutes until golden and crispy on the top.

Serving suggestion: Tomato, cucumber, and olive salad.

Chef’s tip: Spinach pie, or spanakopita, is generally vegetarian. A simple swap to vegan cheese will mean vegans can enjoy this tasty dish. You can also adapt the recipe to make individual pasties.