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Dairy free
Suitable for vegetarians
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Number of servings: 6 to 8
Preparation time: 15 minutes
Cooking time: 40 minutes |
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100g Pure spread, melted
1kg fresh spinach or frozen, thawed
200g tofu, roughly crumbled
2 red peppers, roasted, skin removed and roughly chopped
2 medium eggs, beaten
Crushed sea salt and freshly ground black pepper
225g fresh filo pastry |
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1. Preheat the oven to 200°C, gas mark 6. Lightly grease a 23cm round, loose-bottomed cake tin with some of the melted Pure spread.
2. Put the spinach into a pan and heat over a medium heat for 2 minutes, until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water.
3. Roughly chop the spinach and put in a bowl with the crumbled tofu, chopped red pepper and beaten eggs. Mix well and season with crushed sea salt and freshly ground black pepper.
4. Carefully unroll the filo pastry and cover with damp kitchen paper to prevent it drying out. Take one sheet of the pastry and brush with melted Pure spread. Drape into the prepared cake tin so the pastry hangs down the side of the tin. Repeat with another three sheets of pastry.
5. Spoon the spinach filling into the cake tin. Pull the hanging pastry up over the filling. Brush the remaining sheets of filo pastry with the melted Pure spread and use to make a lid. Fold the edges of the pastry over the top of the pie to create an uneven top.
6. Brush any remaining melted Pure spread over the top of the pie and bake in the centre of the oven for 30 minutes. Remove from the oven, cover with greaseproof paper and cook for a further 10 minutes.
7. Remove from the oven, leave to cool in the tin for 5 minutes, before removing from the tin and slicing into wedges to serve.
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