A huge pile of Spinach or Chard- enough to generously fill a deep frying pan, chopped (NB: this would be equivelant to 2 bags of spinach, or a large bunch of chard.
3garlic cloves, finely diced
Fresh Parsley and/or dill
Olive oil to sautee
Squeeze of lemon
For the Vegan Feta/Ricotta mix
100gmacadamia nuts, soaked for at least 3 hours
5-6big green olives stuffed with garlic(the yummy deli kind)
Juice and zest half a lemon
To assemble the pie
1pack filo pastryYou will need 7-8 leaves total
Make the 'ricotta' by first of all pulverising the macadamia nuts, then adding the tofu and other ingredients. Taste and add extra salt, a bit of dried dill or another olive to add more zing.
Saute the leeks, garlic and chilli until soft in a big frying pan. If you're using chard, add the chopped stems now to so they soften.
Add the greens and wilt them down to a big squishy mess.Taste and add salt & lemon juice. To avoid a soggy pie you might need to drain off a bit of excess liquid.
Remove from the heat.
Slick a springform pan with olive oil, then oil up around 5-6 layers of pastry, overlapping them so that all sides of the tin are covered.
Mix the vegan ricotta in with the now slightly cooler greens and spoon into the pie dish.
Fold the filo pastry over the top and add some extra scrunched up on top for a 'lid'. - 2 or 3 pieces should be plenty. No need for an egg or milk wash as the olive oil gives a nice shine to the pastry.
Cook in a pre-heated oven- Gas Mark 7/ 220C for around 20mins, or until the pie is a pretty glossy brown on top.
Serve with a herby tomato salad.
The pie is also lovely cold and re-heats beautifully.