spinach and mushroom pie

I am quite excited about this pie, because it's sort of like eating spanakopita! This recipe was inspired by one I found at vegan visitor, which looked good but was not quite what I was after. I served this with a side of smashed potatoes, roughly following a recipe I found at vegan yum yum.



spinach and mushroom pie

ingredients
lots of mushrooms, about three giant handfuls, sliced
1 clove garlic, minced
one and a half packs of baby spinach (two bunches normal spinach, shredded, will also be okay)
half a dozen basil leaves
shake of dried rosemary
salt and pepper
small handful of pinenuts
some black olives (sliced)
some silken firm tofu (that's one block if you're buying it in a 375gish pack from Coles/IGA/Woolies, or two thirds of the whole box if you're buying it from your local Chinese grocer in a takeaway container)
ten long sheets of filo pastry

method
In a little olive oil, fry the mushrooms and the garlic until the mushrooms are soft and delicious looking. Add the spinach, olives and pine nuts, and stir around until the spinach has wilted. Remove from heat. Attempt to drain any excess liquid without losing anything important. After it has cooled a bit, mash in the tofu with the basil leaves, a tiny bit of rosemary, and some salt and pepper. Leave to cool a little bit more.

Grease a suitably sized baking tin. I used a square 20cm x 20cm (ish) cake tin. Take five sheets, fold together in half, and line the bottom and sides of the tin with the pastry. Scoop the filling in to the centre, and cover with the remaining five pieces of pastry, also folded over. Tuck the sides as appropriate. Score the top, through to the filling, with a knife three or four times, and brush with a little nuttelex or soy milk.

Bake 175C for about 40 minutes. Leave to cool in the tin for five minutes before serving.