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Eggless Spinach Pie

"Explore the Vegetarian Chef in YOU!"

A fabulous dish from the Middle East, your vegetarian kitchen’s eggless spinach pie is crispy, golden, and packed with a blend of sautéed leeks, baby spinach, feta, ricotta and pinenuts. Ummm Um! That’s what I call de-licious. Pre-heat the oven to 425°


  • 2 packages of Phyllo Dough
  • 2 quarts Ricotta
  • ½ # Bulgarian Feta
  • 3 # detailed Baby Spinach
  • 2 Firm Leeks
  • ¼ # Toasted Pine Nuts
  • 2 Tbs. Heaping Ener-G Egg Replacer
  • Extra Virgin Olive Oil

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Detail the spinach. Stack and roll the spinach leaves and cut tnem into thin strips. Reserve.
Cut the Leeks into ½ inch pieces. Float the leeks in a bowl of cold water, washing any sand away with great care. Drain and pat dry with paper towel. Sauté the leeks in extra virgin olive oil until transparent. Mix them together in a large tub with the ricotta, the crumbled feta, and the spinach. Add in the egg-replacer and pignolias, mixing until well incorporated. Phyllo Dough is found in the freezer at your grocery store. Defrost the phyllo and keep it covered. Remember that you need to work with it very quickly as it dries out. Cut it to fit the pan you intend to use.

Using a silicone brush lightly brush the phyllo strips with the extra virgin olive oil, stacking them between ten to fifteen layers. Then apply a generous heap of the ricotta/spinach mixture. Smooth out the surface and apply a second layer of ten to fifteen layers of phyllo brushing them with the oil. Apply another layer of the spinach/feta mixture and continue until the pan is filled. Cut carefully into 3” pieces before you begin the baking process. Put the pan into a hot oven for fifteen minutes. Drop the temperature to 400° and bake until the top is golden brown and crispy. Remove from the oven and allow to set up for ten minutes. Serve hot.

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