This egg-less spinach pie is rich and tasty and is similar to a quiche. For a delicious egg substitute in quiches and pies you can use one cup silken tofu and one tablespoon of wholemeal or white plain flour for each egg. Just make sure you mix it together well.
- 2 cups whole meal plain flour
- 125g cold butter
- ¼ cup cold water
- 1 tablespoon lemon juice
- 500g packet frozen spinach, thawed and drained well
- 1 medium brown onion, finely chopped
- 125g cream cheese
- 125g ricotta cheese
- 125g fetta cheese
- 1 cup sour cream
- 1 cup soft tofu
- 4 tablespoons plain or whole meal plain flour
Place flour and butter in a food processor and process until like fine breadcrumbs (or by hand, rub the butter into the flour)
Mix the cold water and lemon juice together and add to the flour/butter mixture.
When the dough forms a ball, remove and press into a 20cm cake tin.
Cover with baking paper and rice and bake for 15 minutes or until golden brown.
Sauté onion in a little oil until transparent.
Beat cheeses with an electric mixer (or process) until smooth.
Beat or process tofu, flour and sour cream until smooth and add to cheese mixture.
Mix well until combined.