"Cheese" & Spinach Pie



Preheat the oven to 200 degrees Celsius.

Wash spinach thoroughly and steam for two minutes.

Place in a bowl and knead the tofu, vegetable stock and dill into the spinach. The tofu should be crumbled into small flecks.

In a pan, fry the onion and garlic in the oil until translucent. Add to the bowl.

Oil a pie dish and line the base and sides of the dish with the pastry. 

In the dish, place the spinach mix in layers with nut/soy cheese. Place pastry on top to make a lid, making sure you moisten with water around the edges so it sticks to the bottom pastry. Using the tip of a fork, press pastry edges together and pierce the top of the pastry to allow steam to escape while cooking.

Bake for 30 minutes or until fairly well browned. Serves four.



  • 400g fresh spinach
  • 115tofu, crumbled
  • 1 vegetable stock cube
  • Tbsp olive oil
  • 1 small onion, chopped
  • package nut/soy cheese, grated
  • package non-dairy pastry sheets
  • 1 C fresh dill, chopped
  • 1/2 C garlic, chopped