Pie with spinach and sun-dried tomatoes
8 servings
90 minutes
Spinach and sun-dried tomato pie is a culinary journey into the heart of Italian cuisine, where delicate, crispy filo pastry encases the rich, intense flavor of spinach, the sweet note of sun-dried tomatoes, and the tender texture of tofu. This pie is an ode to Mediterranean traditions where simple ingredients transform into an exquisite dish. Sun-dried tomatoes add a pleasant tang and depth of flavor while spinach brings freshness and lightness. The finished pie delights with its golden crust and airy structure. It is perfect for a cozy family dinner or an elegant festive table, harmoniously pairing with a glass of white wine or fragrant herbal tea.
1
Preheat the oven to 180°C. Grease a round (preferably removable) 23 cm diameter pan with cooking spray.
2
Heat 1 tsp of oil left from the tomatoes over medium heat in a large non-stick skillet.
- Sun-dried tomatoes: 15 pieces
3
Add the onion and simmer for 15-20 minutes or until the onion turns brown.
- Onion: 1 head
4
Meanwhile, place the tofu, spinach, and sun-dried tomatoes in a large bowl. Rub with your hands until you get large pieces of tofu.
- Tofu: 450 g
- Frozen spinach: 280 g
- Sun-dried tomatoes: 15 pieces
5
Mix the tofu with the onion and cook for another 5 minutes. Remove from heat, season with salt and pepper to taste, and let cool.
- Onion: 1 head
- Tofu: 450 g
- Frozen spinach: 280 g
- Sun-dried tomatoes: 15 pieces
6
Place 1 sheet of dough on the work surface and brush with the remaining oil, cover with a second sheet of dough. Repeat the operation 3 more times, brushing the dough with oil each time.
- Filo (phyllo) pastry: 15 pieces
- Sun-dried tomatoes: 15 pieces
7
Place the stack of sheets in the baking pan, leaving the excess to hang freely.
8
Prepare a second stack of 5 sheets of dough using tomato oil.
- Filo (phyllo) pastry: 15 pieces
- Sun-dried tomatoes: 15 pieces
9
Place it in the mold perpendicular to the first stack so that the mold is completely covered with dough.
- Filo (phyllo) pastry: 15 pieces
10
Fill the dough with the filling, pressing it down. Fold the excess dough to the center.
- Tofu: 450 g
- Frozen spinach: 280 g
- Sun-dried tomatoes: 15 pieces
11
Make the third layer of filo using the remaining 5 sheets and tomato oil.
- Filo (phyllo) pastry: 15 pieces
- Sun-dried tomatoes: 15 pieces
12
Place over the filling, pinch the edges to seal the pie.
- Filo (phyllo) pastry: 15 pieces
- Sun-dried tomatoes: 15 pieces
13
Bake for 30-40 minutes until a golden crust forms. Cool for 10 minutes, remove the pie from the mold, and cut into large pieces.
