Spinach Pie

READY IN: 1hr 15mins
Recipe by selfmadegirl

Delicious vegan spinach pie

Top Review by Marty the Beagle

Unlike the other commenter, I didn't find this bland at all, but it had a rather strange taste due to too much nutmeg. I used fresh spinach because the recipe didn't specify, but it didn't stick together, and I suspect it would work a lot better with frozen spinach. I used 10 cloves of garlic, rough chopped (measuring garlic in ounces is a new concept for me), about 1/2 a red bell pepper, and oyster mushrooms. With frozen spinach and very little or no nutmeg, this would be a meal that is satisfying and full of complex flavors.

Ingredients Nutrition


  1. Saute onion, garlic, red pepper, and mushrooms.
  2. Drain and cut up spinach.
  3. Crumble and drain tofu.
  4. Blend all ingredients.
  5. Smooth into a pie pan, or fill a large muffin tin for individual pies.
  6. Bake at 350 degrees for about one hour.

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