Spinach and Sun-Dried Tomato Pie
Baking and Desserts | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
5
🍽️ Servings
8
Description
Spinach and Sun-Dried Tomato Pie
Ingredients
- Sun-Dried Tomatoes - 15 pieces
- Onion - 1 head
- Tofu - 15.9 oz
- Frozen Spinach - 9.9 oz
- Phyllo Dough - 15 pieces
Step by Step guide
Step 1
Preheat the oven to 180°C (350°F). Grease a round baking pan (a springform pan can be used) with cooking spray.
Step 2
Heat 1 teaspoon of oil from the tomatoes over medium heat in a large non-stick skillet.
Step 3
Add the onion and sauté for 15-20 minutes or until the onion is browned.
Step 4
Meanwhile, place the tofu, spinach, and sun-dried tomatoes in a large bowl. Crumble with your hands until you have large pieces of tofu.
Step 5
Mix the tofu mixture with the onion and cook for another 5 minutes. Remove from heat, season with salt and pepper to taste, and let cool.
Step 6
Place 1 sheet of dough on a work surface and brush with the remaining oil, then cover with a second sheet of dough. Repeat this process 3 more times, brushing the dough with oil each time.
Step 7
Transfer the stack of sheets to the baking pan, allowing the excess to hang over the sides.
Step 8
Prepare a second stack of 5 sheets of dough using the oil from the tomatoes.
Step 9
Place it in the pan perpendicular to the first stack so that the pan is completely covered with dough.
Step 10
Fill the dough with the filling, pressing it down. Fold the excess dough towards the center.
Step 11
Make a third stack of phyllo using the remaining 5 sheets and oil from the tomatoes.
Step 12
Place it on top of the filling, pinching the edges to seal the pie.
Step 13
Bake for 30-40 minutes until golden brown. Let cool for 10 minutes, remove the pie from the pan, and cut into large pieces.
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