Monday, May 31, 2010

Spinach Pie

As my friend Lisa recently put it, "Sandi", she said,"You need to start writing your food blog again.  You are really letting that slide".  She's right.  I'll admit it.  So I'm back.  Thank you for the kick in the butt, Lisa!

Spinach Pie

Vegetarian, as written.  Filling is vegan and gluten-free, but be careful about the crust you choose as it may not be.  About 75 cents/serving. (6 servings)

10-ounce box frozen spinach (defrosted and drained)
1 & 1/2 cups onion, chopped
3 cloves garlic, minced
2 Tablespoons oil
3 cups crumbled tofu (if silken) or finely diced (if firm)
1 tablespoon lemon juice
1 teaspoon crushed red pepper (adjust to taste)
Salt and pepper
1 pre-made pie crust (frozen OK)

Pre-heat overn to 350 degrees. 

Cook spinach according to package directions (drain well).  Saute onion and add garlic in a large pot over medium heatfor 3 minutes.  Ad spinach, tofu, lemon juice, and seasoning.  Continue cooking fo 5 minutes.

Pour mixture into pie crust. 

Bake for 15-20 minutes until crust is brown.

Source: Meatless Meals for Working People: Quick and Easy Vegetarian Recipes by Debra Wasserman & Charles Stahler, 1998.