Tofu Spinach Pie
Non-dairy, healthy version of Greek spinach pie (spanakopitta)

Preparation time: 40 minutes Baking time: 30 minutes Preheat oven to 350°

Serves: 6 All Year

Mix in a bowl:
    1 3⁄4 cup whole wheat pastry flour
    1⁄ 2 teaspoon salt

Combine thoroughly with:
    1⁄ 4 cup canola or sunflower oil

Add:
    1⁄ 2 cup cold water

Mix until it forms a ball of dough. Roll and flatten dough. Place in bottom of well oiled glass 9" pie dish. Press dough with your fingers, starting from the center until it fully covers the sides of the dish. Make sure the dough is evenly distributed. Prick bottom of dough with fork. Bake for 10 minutes at 350°.

Mix together in a bowl:
    1 pound firm tofu (not silken), crumbled by hand or food processor
    4 tablespoons olive oil
    2 tablespoons fresh lemon juice
    2 teaspoons salt
    1⁄ 2teaspoon black pepper
    1 teaspoon garlic powder

Set aside.

Sauté until onions are golden:
    2 tablespoons canola or sunflower oil
    1 cup onions, minced

Add and sauté for 3 minutes or until wilted:
    3 cups fresh spinach, cut into strips

Add spinach and onions to tofu mixture. Spoon into baked pie crust and press in with spoon so top is uniform. Bake uncovered for 30 minutes at 350° until top is golden. For shiny finish, brush top of pie with olive oil immediately after removing from oven.

Variation:
For a creative alternative to whole wheat crust, use filo dough (available frozen in most markets). Follow directions on package. Spread half of filo sheets and cover with filling, then cover with remaining filo sheets. You may need to adjust the amount of filling.

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