Description
This vegan spinach pie comes together quickly for a light meal or appetizer that will not disappoint! It is a savory and vegan version of the classic.
Ingredients
Units
Scale
- 1/2 cashew cream ricotta cheese recipe
- 1 large onion
- 3 cups sliced mushrooms
- 3 generous cups frozen chopped spinach, thawed and squeezed to reduce liquid
- 1/4 tsp nutmeg
- 12 sheets of phyllo dough, cut to be slightly larger than the 9×13 inch pan
- melted vegan butter, approx 1/3 – 1/2 cup
Instructions
- Prepare the cheese as directed and set aside
- Thinly slice the onions and sauté in a small amount of oil or vegan butter. Lightly salt and stir frequently to prevent burning. Cook until golden and tender. Set aside
- In the same pan, saute the mushrooms and, once cooked down, drain off the cooking liquid
- Press or squeeze the liquid out of the thawed spinach
- Combine the cheese, onions, mushrooms, spinach and nutmeg gently. Set aside
- Place a sheet of dough in the bottom of the 9×13 pan, gently letting extra dough fold against edge of pan, and lightly brush with melted butter. Layer a second sheet and repeat the brushing. Continue until there are 6 layers
- Evenly spread the cheese and spinach mixture over the dough
- Repeat the layers of dough, using the same technique with melted butter, until you have 6 sheets on the top. Brush the top layer well
- Place uncovered in the center of a 350 degree preheated oven and cook for 35-40 minutes. The top layer should be golden and flakey
- Cool slightly before cutting. Serve warm or at room temperature.