Easy Spinach & Leek Pie

Easy Spinach&LeekPie

Serves 6

This is our version to this classic Greek pie, which is highly nutritious, light, flaky, full of flavour and so very easy to make. 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.

Ingredients

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

125ml  unsweetened plant based milk (we use soy)

The juice of one lemon

2tsp garlic paste (or 1 clove of garlic minced)

1 level tsp of salt

Freshly ground pepper

A mixture 1tbsp soy milk with o1tbsp olive oil

2tbsp sesame seeds

Method

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 mixture onto the pastry, smoothing it out evenly, keeping the edges clear.

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

With a brush, wet the edges of the pastry sheet with a little water and place the second  pastry sheet on top, covering the filling and sealing the edges by pressing them together. Take a wooden spoon and with the rounded 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.

Enjoy!