RECIPES: VEGAN MAINS
MIXED FRESH GREENS PIE - HORTOPITA
For the VEGAN FETA CHEESE:
juice from 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons nutritional yeast
1 tablespoon white miso
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic salt
15 ounces extra firm tofu, pressed for 30 minutes or more, cubed
For the PIE:
1/2 cup chickpea flour
1/2 cup filtered water
1 pound fresh spinach, chopped
1 pound curly endive, chopped
1 medium head romaine lettuce, chopped
10 scallions, thinly sliced
1 cup parsley, minced
1 cup dill, minced
1/3 cup nutritional yeast
sea salt and pepper, to taste
1 pound filo dough
3/4 cup extra virgin olive oil, divided
Make the VEGAN FETA CHEESE
- Add all of the ingredients except the tofu to a medium mixing bowl.
- Whisk until combined, then add the tofu cubes and toss to thoroughly coat. Transfer to an airtight container and let marinate in the refrigerator overnight (at least 8 hours).
Make the FILLING
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- In a large mixing bowl, combine the spinach, endive, romaine, scallions, parsley, and dill.
- Add the greens to the pan in batches (as much as will comfortably fit), and cook, stirring often, until wilted (about 2 minutes), making sure to add 1 more tablespoon of olive oil before each batch of greens.
- Transfer back to the large mixing bowl.
- Season with salt and pepper.
- Preheat the oven to 400° F.
- In a small bowl, whisk together the chickpea flour and water.
- Add the chickpea flour mixture, nutritional yeast, and prepared vegan feta cheese to the bowl of cooked greens.
- Stir until combined, then season with salt and pepper. Set aside.
- Lightly brush the sides of an 18 x 12-inch baking dish with olive oil.
- Prepare the filo dough by removing it from the package and unrolling it.
- As you work, cover the dough with a damp tea towel or paper towel to prevent it from drying out.
- Place 1 sheet of filo on the bottom of the pan. Brush with oil. Take 2 sheets of filo at a time, lay in the pan, hanging over on each of the 4 sides and meeting in the middle. Brush the filo with oil. Repeat this 4 more times.
- Spread the greens mixture evenly into the filo-lined pan.
- Fold over the overhanging filo sheets, brushing them with oil, to envelop the filling. Cover the pan with the remaining filo sheets, brushing each with oil as you lay them down.
- Using a pastry brush or your hands, tuck in the filo all around the sides of the pan to form a neat edge.
- Brush the top sheet liberally with oil.
- Using a sharp knife, score into serving pieces. Be careful not to cut through the bottom layers.
- Bake for 20 minutes, then reduce the heat to 350° F and bake for 40 more minutes, or until golden and puffed.
- Let cool for 10 minutes, then cut all the way through the scored pieces and arrange on a platter. (Don't keep the pie in the baking pan or the bottom dough will get soggy.) Serve warm or at room temperature.
Founder’s family recipes adapted for WELL WITHIN by Amanda Maguire. Photo by Aaron Scott.
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