Savory Spinach Pie

Serves: 4–6 | Baking time: ~35 min | Tart pan: 24 cm (9.5 inch) diameter

Introduction

This Savory Spinach Pie is a nourishing and flavorful dish perfect for any meal of the day—whether served warm for brunch, as a light lunch with a salad, or as a satisfying dinner centerpiece. The hearty whole wheat crust provides a rustic base, while the creamy tofu-spinach filling offers a wholesome twist on the classic quiche—completely dairy-free. Nutritional yeast adds depth and umami, and the result is a golden, tender tart that’s as good for you as it is delicious.

Ingredients

For the crust

• 1⅔ cups semi-whole wheat flour (200 g)
• ⅓ cup water (80 ml), plus more as needed
• 3 tablespoons extra virgin olive oil (50 ml)
• ½ teaspoon salt (or to taste)
• 2 teaspoons cream of tartar (10 g)

For the filling

• 1¼ cups silken tofu (200 ml)
• 10.5 oz fresh spinach or leafy greens (300 g, about 6 packed cups)
• 1 tablespoon nutritional yeast (10 g)
• Salt, to taste
• Extra virgin olive oil, as needed

Equipment

• 9.5-inch (24 cm) tart pan

Instructions

1. Prepare the dough

1. In a large bowl, mix the flour, cream of tartar, and salt.
2. Gradually add the olive oil and water, mixing until the dough starts to come together. Add more water if needed.
3. Knead for at least 5 minutes until the dough is smooth and elastic.
4. Wrap and refrigerate for 30 minutes to rest.

2. Roll out the crust

1. Once chilled, roll the dough out to about 0.2 inches (5 mm) thick.
2. Shape into a round approximately 10.5 inches in diameter.
3. Press into the tart pan, gently folding the edges up the sides.
4. Prick the base with a fork to prevent bubbling.

3. Prepare the filling

1. Sauté the spinach in olive oil until wilted and tender.
2. Transfer to a food processor and pulse briefly.
3. Add the silken tofu and nutritional yeast; blend until creamy.
4. Season with salt to taste.

4. Assemble and bake

1. Preheat oven to 356°F (180°C).
2. Spread the spinach filling evenly over the crust.
3. Bake for approximately 35 minutes, or until the crust is golden and the filling is set.
4. Allow to cool slightly before serving.

Originally from Italy, Caterina Gandolfi enjoys creating vegan and vegetarian meals in her free time, when she’s not immersed in biology and environmental research. Keep an eye out for her upcoming articles in Plantings.