Ingredients:
Three Bunches Of Fresh Spinach With The Stems, washed (600g approx)
10 Small Potatoes (approx 757g potatoes), Peeled and cut into slices
150g Wild Garlic, Washed and Roughly chopped
Two Medium Brown Onions, Finely Diced
10 Cloves Garlic, Finely Chopped
Generous Glug Of Extra Virgin Olive Oil
1 Teaspoon Ground Cumin
1 Teapsoon Ground Allspice
Salt & Pepper To Taste
100g Vegan Cheddar Cheese, grated
10 Sheets Filo Pastry
50g Butter Melted
Wild Garlic Tofu Cream:
300g Silken Tofu
150g Wild Garlic, Washed and Roughly Chopped
Salt & Pepper To Taste
Recipe:
Add potatoes in a saucepan and fill with water. Season generously with salt and bring to a boil. Cut until tender. Drain and transfer to a bowl, with a knob of melted butter. Allow to cool are you make the filling.
In a high sides skillet or frying pan add a generous glug of olive oil. On a medium heat, fry the onions until translucent and slightly browned. Add the Allspice & cumin and allow to bloom in the oil for 30 seconds. Add the garlic and fry for another minute until fragrant. Wilt the spinach in batches. Once all the spinach is added to the pan, add the wild garlic and allow to wilt. Season to taste with salt and pepper and add a squeeze of lemon. Allow to cool by a window for 10 minutes. Finally mix the potatoes and the spinach together.
Once cooled it’s time to assembly the pie. Pre-heat oven to 180c/160c fan. Take a ceramic baking pan and brush with a tablespoon of olive oil. Take two sheets of filo pastry at a time and brush with butter. Stack on top of each other. Add a few tablespoons of the filling and spread evenly across the pastry. Push the pastry into itself creating folds and a crinkle effect. Transfer into your baking dish and repeat until the baking dish is filled.
Blended the tofu with salt and pepper until smooth. Transfer into a bowl and add the chopped wild garlic. Add the grated cheese over the filled filo sheets and the pour over the cream, using a spoon or knife to allow the cream to sink into the pie. Top with olive oil.
Bake the pie in the lower rack for 55-65 minutes until golden brown and crispy on the top. Allow the pie to rest for 10 minutes before eating.
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