Spinach and Rice Filo Pie

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I know what you’re thinking – SIMPLE dinner idea?
It looks time consuming but as long as you remember to take out your spinach and filo pastry from the freezer in the morning, there is very little preparation to do, only chopping 1 onion!

We tend not to eat much at all in the way of pastry due to its high fat content, but filo pastry is already extremely low in fat – 3.8g per 100g (and this recipe only used 1/4 of a pack, so less than that in the whole recipe for 4). * We love this with just a simple salad, as it also contains rice it’s fairly filling.  Some steamed asparagus / tomato salad etc would also compliment it really well.

* Since writing this recipe I have learned how to use filo pastry without the oil spray between the layers. Use 1/4 cup plant based milk, with a heaped teaspoon of cashew or almond butter and blend thoroughly until smooth.  Use this instead of oil to brush between the layers.

Spinach and Rice Filo Pie
 
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Spinach and Rice Filo Pie Recipe Type : Pies and Centerpiece Dishes Cuisine: Greek Author: Deb Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4-6
Author:
Ingredients
  • 350g Frozen spinach portions – defrosted and as much water squeezed out as possible
  • 200g organic silken tofu
  • 2 heaped tablespoons creamy houmous (low fat)
  • 1 large onion, finely chopped
  • 4 tablespoons nutritional yeast
  • 1 tsp dill paste – from a tube, or use ½ tsp dried / fresh to taste
  • Zest and 3 tablespooons of juice of a lemon
  • 1 x 250g bag ready cooked brown rice
  • Salt and pepper
  • 6 sheets filo pastry, defrosted
  • ¼ cup soy or other plant milk blended with 1 heaped teaspoon cashew or almond butter
  • 3 tomatoes, sliced
Instructions
  1. Preheat the oven to 200 degrees.
  2. Mix spinach – salt and pepper together thoroughly in a large bowl. Taste and adjust seasoning.
  3. Line a square baking tin with baking paper.
  4. Use a pastry brush to spread a little soy / nut butter mixture on a sheet of filo pastry and place centred in the tin, so that edges hang off the edge. Alternate next sheet so it goes across the 1st piece. Repeat so you have 4 sheets on the base.
  5. Scrape the contents of your bowl into the tin and level out, making sure you push it into the corners.
  6. Top with the sliced tomatoes, and season well.
  7. Spray final 2 sheets, place one folded up on the top to make a lid, then fold in the edges of your base sheets over the top. Place final folded sheet on top.
  8. Decorate if liked with scraps of pastry, then brush the remaining soy / nut butter mixture over the top. Can also sprinkle with sesame seeds, which looks pretty. (Didn’t have any!)
  9. Bake in the oven for about 35 minutes – checking after 20 to make sure it’s not turning to brown too fast.
  10. Let it sit for 10 minute before slicing.