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?
Crust Ingredients
100 g (1 c.) all purpose flour
90 g (½ c.) whole wheat flour
½ tsp salt
75 ml (1/3 c.) mild olive oil
35 ml (2 ½ Tbsp.) soymilk
+ ½ or 1 Tbsp more as needed
Instructions
Sift the flour two times. Whisk in the salt. Pour in the oil and then the soymilk and mix together. If the dough seems dry, add a little soymilk. When the dough starts to form, place it on a sheet of baking paper and gently knead together. Form a ball. Roll out the dough between to pieces of baking papper of plastic. Place the dough in a pie form, crimp the edges and prick with a fork.
Filling Ingredients
2 Tbsp. olive oil
1 large onion
1 package mushrooms, frozen (450 g. or 15 oz.)
1 package spinach, frozen (600 g. or 21 oz)
1 ¼ dl. (½ c.) cornstarch
5 dl. (2 c.) soymilk
½ package Tofutti sour cream (½ c.)
2 tsp. salt
1 tsp. vegetable seasoning
cherry tomatoes, for decoration
Instructions
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 (400° F) for 30 to 45 minutes or until the pie has set and gotten a little color.