Monday, January 27, 2014

Spinach Pie with Parsley & Artichoke Pasta

My hubby and I have decided to go on a 7-day juice fast.  In the middle of this freezing cold winter.  It seemed like a good idea a week ago when temperatures were warmer.  Our fridge is completely filled with fresh fruits and veggies, awaiting being juiced.  Even though we have officially gotten started on our cleanse today, I figured I would post a recipe I made last week.  Drool over the pictures and the memory a little bit.  I think we usually eat pretty well, although generally too many carbs - but we definitely will do well with a cleanse, especially after the holidays.  Enjoy this recipe and hopefully I'll post some pretty juice pictures and recipes in the next week or so, depending on how I feel.  I've been told by day three I'll be super cranky, but I'm going to be optimistic and think that each day will be great!

The spinach pie served with a simple parsley, artichoke pasta.

1 10 oz. box frozen spinach, thawed and squeezed mostly dry
mock vegan feta cheese
2 teaspoons olive oil
3 cloves garlic, minced
1 small onion, small diced
sea salt and black pepper to taste
couple pinches cayenne pepper
1/2 package silken tofu, blended
Filo dough
4 oz. earth balance, melted
1.  Place the thawed spinach and and handful of crumbled vegan feta in a large mixing bowl.  Set aside.
2.  Place a saute pan over medium heat and allow it to become hot.  Once it is hot, add the onion and garlic and cook, stirring frequently, until both have cooked through.  Season with a small amount of sea salt and black pepper.  Add into the bowl with the spinach and feta.
3.  Place half of the package of silken tofu into the bowl of a blender and blend until completely smooth.  Add to the mixture in the bowl, plus additional sea salt and black pepper.  Season to taste.
4.  Oil an 8"x8" baking pan with the melted earth balance.
5.  Take several sheets of the filo dough out of the package, together.  Brush the top sheet generously with the earth balance, fold in half, and place in the bottom of the pan.
6.  Place the seasoned spinach mixture on top of the filo, pressing firmly down.
7.  Take another 4-6 sheets, brush generously with the earth balance, carefully turn over, and brush the other side.  Fold in half and place firmly overtop of the spinach.
8.  Place in a preheated 350 degree oven and cook for about 35-40 minutes, or until the spinach mixture is holding together and the top sheet of phyllo is nicely browned. 
9.  Allow it to cool for several minutes before serving, or it will not hold together.

The top is nicely browned!

Simple, tasty filling.  Yum!



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