Spinach Pie

This dish is so decadent and delicious; you'll feel like you ordered it from a five-star vegan restaurant in downtown Manhattan - when actually, it was made in your very own kitchen by none other than you!

Preheat the oven to 350° F

Lightly grease a 9" pie pan.

For the filling:

2 pounds fresh spinach, rinsed, dried, and chopped
1 large white or yellow onion, chopped
4 or 5 scallions (green onions), chopped
2 cloves of garlic, pressed, or minced
1/2 cup fresh flat leaf parsley, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Add three tablespoons of extra virgin olive oil to a large skillet over medium heat. Add the onion, green onion, and garlic. Saute until soft and lightly browned. Add the spinach in batches until it all has wilted in the pan. Add the parsley, salt, and pepper, and continue cooking until the spinach is entirely limp, about 2 minutes. Allow the spinach mixture to drain in a fine mesh colander, cool, and press to remove excess moisture.

For the cheese and "egg" mixture:

In a medium sized bowl, mix together the equivalent of 2 eggs - We like VeganEgg by Follow Your Heart or JUST Egg.
Add the following to the "egg" mixture:

1 cup or (6 ounces) crumbled extra firm tofu, water removed
2 teaspoons fresh lemon juice
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon apple cider vinegar
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Mash all of the ingredients together with a fork and mix well. Fold in the spinach mixture and stir just until combined.

For the crust

1 Package Fillo Dough (approximately 20 sheets)
1/4 cup (half stick) of melted vegan butter

Brush the pie pan very lightly with the vegan butter. Carefully unfold the filo and separate one sheet. Line the bottom of the pan with the first layer, then gently brush another thin coat of butter onto the dough using a Pastry Brush. Fold the overlapping dough inward and add the next sheet of filo horizontally to the first, and brush this layer with a thin layer of butter. Fold the edge inward. Continue to layer the dough as directed above until you have layered four sheets total.

Divide the filling in half and spread the first half evenly on top of the dough, then begin layering eight additional sheets of filo dough as directed above, making sure to brush each layer with a thin coat of butter.

Gently and evenly spread the remaining half of the filling onto the dough, then finish by layering the remaining filo dough as directed above.

Brush the top layer of filo with a thin layer of butter, and a light sprinkling of kosher salt and dried oregano, if desired.

Bake for 35 to 40 minutes or until the top is golden brown.