Spinach, Leek & Onion Pie

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

Serves 6

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 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 the liquid has 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 the cooked mixture 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 juice, the garlic paste or minced clove and the salt. Blend until very smooth.

🍃Mix the cashew cream into the cooled spinach mixture.

🍃Line a large oven baking tray with parchment paper, spray it with a little olive oil and lay one of the puff pastry sheets, flat, on the tray.

🍃Spoon the spinach filling onto the pastry, smoothing it out evenly.

🍃Add the fresh pepper and extra salt if you need to.

🍃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.


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