Ingredients

1 packet filo pastry

300g silken tofu

1 bunch silverbeet, roughly chopped

150g baby spinach, roughly chopped

1 brown onion, finely diced

1 leek, finely diced

3 garlic cloves, crushed

1 tbsp lemon juice

1tsp dried dill

1/2 tsp ground nutmeg

2 tbsp nutrional yeast

2tbsp olive oil

chunk of vegan butter, melted

salt

pepper

 

Defrost filo pastry for at least 2 hours before using.

Heat olive oil in a large frying pan and cook onion, leek and garlic until soft. Add nutmeg and dill, cook for a few minutes and then add silverbeet and baby spinach. Lower heat and cook until silverbeet has wilted.

Add silken tofu (mash it up with the back of a spoon), nutrional yeast and lemon juice. Add salt and pepper to taste and cook for a few minutes. Turn off heat and prepare pie tin.

Heat oven to 180 degrees celcius.

Melt vegan butter. Brush butter on bottom and sides of pan. Roughly scrunch some small pieces of filo pastry (5cm x 5cm, single sheet) and put on bottom of pan so that the first flat layer of filo does not lie directly on the pan bottom. Individually place four single layers of filo pastry across the bottom of the pan so that each layer hangs a little over one of the sides of the pan (each side of the pan should have a ‘flap’ of pastry over the side). Spoon filling into pan and then fold each ‘flap’ over the filling to form a sort of packet. Brush a little butter on each layer as you do this.

You could leave it at this, or add a whole lot more filo pastry to the top! I suggest ‘accordian folding’ another 5 to six individual layers and placing on top of the pie. Brush the top with butter and then place in oven for 20-25 minutes.