Spinach and mushrooms are a great combination and what better way to get them than in this tasty pie. Why not make this recipe ahead and then enjoy it on a lazy summer day?
1 ½ dl. course whole wheat flour
1 ½ dl. white flour
½ tsp. salt
¾ dl. olive oil
¾ dl. water
Combine the flours and salt together. Mix the water and oil together and add to the flour mixture. Stir to mix and form a ball. Do not mix more than necessary. Press into a pie form or roll out between two sheets of baking paper.
2 Tbsp. olive oil
1 large onion
1 package mushrooms, frozen (450 g.)
1 package spinach, frozen (600 g.)
1 ¼ dl. cornstarch
5 dl. soymilk
½ package Tofutti sour cream
2 tsp. salt
1 tsp. vegetable seasoning
cherry tomatoes, for decoration
Sauté the onions in the olive oil until soft. Add the mushrooms and sauté until thawed. Dissolve the cornstarch in the soymilk. Add the soymilk mixture with the remaining ingredients to the sautéed onions and mushrooms. Bring to a boil and the pour into a prepared crust. Bake at 200°C for 30 to 45 minutes or until the pie has set and gotten a little color.