Spinach and Sun-Dried Tomato Pie Recipe | Vegetarian Times Skip to main content

Spinach and Sun-Dried Tomato Pie

Similar to spanakopita, this pie gets its creamy texture from tofu, not cheese and eggs. Be sure to use a sharp knife to cut the pie so that the crisp, delicate phyllo crust doesn’t crumble and lose its shape.

Ingredients: 

Ingredients: 

Ingredient Line: 
15 marinated sun-dried tomatoes, drained and chopped, oil from jar reserved
Ingredient Line: 
1 large onion, chopped (2 cups)
Ingredient Line: 
1 lb. extra-firm tofu, drained
Ingredient Line: 
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
Ingredient Line: 
15 sheets frozen phyllo dough, thawed

Instructions: 

1  Preheat oven to 350°F. Coat 9-inch round cake pan or springform pan with cooking spray.
2 Heat 1 Tbs. reserved sun-dried-tomato oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes, or until browned.
3 Meanwhile, place tofu, spinach, and sun-dried tomatoes in large bowl. Rub together with hands until no large lumps of tofu remain. Stir tofu mixture into onion mixture, and cook 5 minutes. Remove from heat, season with salt and pepper, if desired, and cool.
4 Place 1 sheet phyllo on work surface, and dab and brush with reserved sun-dried tomato oil. Top with second sheet phyllo. Repeat with 4 more phyllo sheets, brushing top of stack with oil as well. Line prepared cake pan with phyllo stack, letting edges drape over.
5 Make second phyllo stack using reserved oil and 5 more phyllo sheets. Set in prepared cake pan perpendicular to first stack so pan is completely lined with phyllo crust.
6 Fill crust with spinach filling, pressing down. Fold excess phyllo edges over center.
7 Make third phyllo stack using 5 phyllo sheets and reserved sun-dried-tomato oil. Place over spinach filling, tucking in edges to seal pie.
8 Bake 30 to 40 minutes, or until crust is golden brown. Cool 10 minutes, then unmold pie, and slice into wedges.

Nutrition Information: 

Calories: 
230
Protein: 
10 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
27 g
Cholesterol: 
0 mg
Sodium: 
217 mg
Fiber: 
3 g
Sugar: 
2 g
Yield: 
Serves 8

Comments on this Recipe

Made this the other day and it was AWESOME! Easy, vegan and filling. Will make it again

Easy and tasty! I had dried sundried tomatoes on hand instead of marinated ones, so softened them in hot water and added oil, salt, and vinegar.

Too much Phillo on top. Also hard to portion and plate. Love the taste of the filling. Next time I will make individual pies by putting the Phillo in large muffin tin instead. Cut squares of dough. 8 layers per pie, 1/4 C of filling in each and gather dough on top. Should be great this way. A good balance of crunch and filling and an easy way to serve.