"Leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods."
-- Joel Fuhrman
I don't know about you guys, but I love spinach! Anytime I can find a way to put it into something I'll do it. Smoothies, omelettes, lasagna, anything! So naturally, a spinach pie had to be on the list of things to eat with spinach, and I really hope you enjoy the simplicity of the recipe and how awesome the taste is! Happy eating!
Ingredients:
2 pounds of spinach
1 large onion
1 tsp - Thyme
1/2 tsp - Black Pepper
Salt (to taste)
6-8 Mushrooms (white)
2 tsp - Garlic (minced)
1/2 - 1 block of tofu (firm)
1-2 tbsp - Roasted Red Bell Peppers
2 eggs
Directions:
Preheat your oven to 350 degrees. Pour a little olive oil in a pan set to medium heat.
Place the spinach into the pan, stirring occasionally until it is reduced. You can chop the spinach into smaller pieces if you want to, but it is not necessary.
Add in the onions, thyme, black pepper and salt. Stir.
Once the onions have gone translucent, add in your chopped mushrooms and minced garlic.
Then, add in your cubed tofu and the roasted red bell peppers. Continue stirring until most of the water from the tofu, mushrooms and spinach has evaporated. Set aside.
In a pie dish, drizzle some olive oil and place your first sheet of phyllo pasty. Allow the excess to hang over the edges. Drizzle more olive oil onto the first sheet and place your second sheet on top. Continue this pattern for 4-6 sheets of phyllo pastry.
Place the spinach mixture into the pie dish and flatten it so the surface looks smooth.
Beat the two eggs and pour over the mixture.
Cover the spinach mixture with the pastry that was overhanging. And once again, drizzle more olive oil over each sheet has been folded over. Don't worry about it looking neat and tidy! Enjoy the rustic look of this dish!
If you want, you can scrunch up a few more sheets and add them to the top.
Drizzle a little more olive oil over the top and place into the oven for 15-20 minutes, depending on how golden brown your want the pastry to be.
Allow the pie to cool for about 10-15 minutes before serving.
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