My version to this classic Greek pie, which is light, flaky and full of flavour. This pie is wonderful at room temperature too, making it ideal for a lunch box, a picnic, a savoury breakfast, or even a sneaky late night treat! Enjoyable all year round.
Spinach, Leek & Onion Pie
2 sheets store bought vegan puff pastry
a little vegetable broth
3 leeks, finely chopped
1 white onion, finely chopped
2tbsp fresh dill, finely chopped
100ml dry white wine
800g fresh baby leaf spinach (frozen works too)
1tsp vegetable stock powder
1tbsp nutritional yeast
1 cup raw cashews, soaked in boiling water for 20 minutes
1/2 cup unsweetened plant based milk (I used organic soya)
The juice of one lemon
2tsp garlic paste (or 1 clove of garlic minced)
1 level tsp of salt
Freshly ground place pepper
A mixture of a tiny bit of milk with olive oil
2tbsp sesame seeds
🍃Preheat the oven at 180C.
🍃Place the cashews in a bowl, cover with boiling water and set aside, for a minimum of 20 minutes.
🍃Heat the vegetable broth in a large deep pan and sauté the leeks and the onion, covered, over low heat until soft and translucent.
🍃Add the dill and the wine and simmer until evaporated.
🍃Add the spinach, place the lid on and let it gently wilt with the steam.
🍃Remove the lid and turn off the heat.
🍃Mix in the vegetable stock powder and the nutritional yeast and place in a colander over a bowl, to remove any liquid and to cool slightly.
🍃Drain the cashews and place them in a blender, along with the milk, the lemon guide, the garlic paste and the salt. Blend until very smooth.
🍃Mix the cashew cream into the cooled spinach mixture.
🍃Lightly oil a large oven baking tray and lay in it a puff pastry sheet, flat.
🍃Spoon the spinach filling onto the pastry, smoothing it out evenly.
🍃Add the fresh pepper and check for extra salt.
🍃With a brush, wet the ends of the pastry sheet and place the second one on top, covering the filling and sealing the edges. Take a wooden spoon and with the end of the handle, press around the edges of the pie, creating indentations while sealing.
🍃Brush the top of the pie with a little milk mixed with olive oil and sprinkle the sesame seeds.
🍃Place in the oven for 40 minutes, or until the pie has puffed up and is golden all over.