Spinach Pie (Spanakopita) (vegan) with Quinoa & Corn Tabouli

Pepperidge Farm has some yummy and convenient vegan products -

FYI:  Their stuffing is vegan, just sub in Earth Balance for the butter and vegetable broth instead of chicken broth.  Comes in handy at a vegetarian Thanksgiving!

Their puff pastry is also vegan, and that is what I used for this spinach pie.

Ingredients:

1 Package of Pepperidge Farm puff pastry, thawed according to package (2 sheets per package)
1 Pack of Frozen Spinach, thawed and drained
1/2 White Onion, chopped
2 TBSP Chopped Garlic
1/2 Block Extra Firm Tofu, Drained and crumbled with fingers

1 TBSP Lemon Juice
Olive Oil
1 tsp Dill
Salt and Pepper

Method:

Heat Oven to 375


Spray a round Pyrex with cooking spray
Lay 1 sheet of the puff pastry in the bottom
Set Aside

In a large frying pan, heat a little oil
Add in the onion, spinach, garlic and fry about 10 min., until liquid is absorbed
Add in crumbled tofu and combine
Stir in dill, salt, pepper
Set aside to cool a bit

Top the puff pastry in the Pyrex with all of the spinach mixture from the frying pan
Top with the other sheet of puff pastry

 Step 1

Step 2 - Ready to Bake

Put Pyrex in oven set to 375 for  25-30 minutes

Finished Baked Spinach Pie

Quinoa & Corn Tabouli

Ingredients:

2 c. Quinoa made ahead (we make ours in the rice cooker and freeze it in batches and just microwave to thaw it)


2 TBSP Lemon Juice
2 TBSP Olive Oil
2 Green Onions, diced
1 Large Tomato, diced
1/2 Cucumber, Diced
2 Ears Corn, raw and cut from cob
1/2 c. Parsley, finely chopped
Salt and Pepper

Method:

Combine all in a bowl and refrigerate until ready to serve