Spinach Pie (or kale and swiss chard pie) is one of my family’s all-time favorite dishes, so coming up with a vegan alternative that going to be just as good, was a challenge I was up for!
I added the mushrooms with a splash of Tamari to bring some depth and saltiness to the dish and used the tofu to bind it together. The finished dish was so good and satisfying, that no one missed the feta cheese.

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Preheat oven to 375°

You will need one 9” x 13” pyrex pan and pastry brush.

Ingredients:

1 pk. Filo Factory filo pastry

3 cups of cooked greens (kale and swiss chard), packed down with water squeezed out 

2 cups mushrooms, (Portobello, oyster, shiitake)

2 Tbs. Sherry or Marsala wine

splash of Tamari

1 cup vegan feta cheese, diced

1 bunch fresh dill, chopped

1 large onion, chopped 

½ cake of tofu

3 Tbs. unsweetened milk alternative

2 handfuls of uncooked organic white rice (brown rice won’t cook in time)

1/3 cup olive oil

a sprinkle of salt flakes (such a Maldon)

Instructions:

1. Blanch or steam the greens until wilted, and then put in an ice bath. Drain the greens and squeeze out water. Chop the greens into small pieces, and measure approx. 3 cups. Place in large bowl.
2. In food processor, pulse the tofu with the milk alternative until well blended and smooth. Add to bowl with greens.
3. Sauté onions until translucent, add to bowl with greens.  
4. Using the same pan, sauté the mushrooms in olive oil until well done. Add the sherry and a splash of Tamari, and cook until liquid is absorbed. Add to bowl with greens.
5. Add the 2 handfuls of rice to bowl with greens. Mix well.
6. Spray the pyrex pan with olive oil.  
7. Open filo pastry and lay out on work surface. Depending on the size of your pan, you can trim the stack of filo sheets to fit. Lay out first sheet of filo pastry on the bottom of pan. Thinly brush with olive oil, using a wide pastry brush. Repeat and continue layering the filo pastry. You want to use half of the filo for the bottom, and half of the filo for the top. Usually, there are about 20 sheets in the box, so use 8-10 sheets on the bottom, then spread the kale/swiss chard/ mushroom filling out evenly on top of the layered filo pastry.
8. Press the filling down gently, making it even all around. 
9. Add the diced pieces of vegan feta on top of the kale/swiss chard/ mushroom filling. Lightly press into the greens. Sprinkle with Salt Flakes (the vegan feta is not salty like real feta)
10. Then layer the filo sheets on the top, in the same manner as the bottom, brushing in between each layer with the olive oil until all of the filo is used up.
11. Cut/score the pie into squares before it is cooked
12. Bake at 375° uncovered for 50 min. or until golden brown. If it is getting too dark, cover with foil