Gluten-Free Spinach Pie

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Gluten-Free Spinach Pie

“Gluten-Free Spinach Pie”

Made with caramelized mushroom and red onion, fresh cooked spinach, capers, mint and garlic. Topped with Tofutti Better Than Cream Cheese garlic mashed potatoes! This hearty dish will satisfy your cravings for “cheesy” comfort food, and it’s gluten-free . . . so no need to worry about tummy problems.

Preheat oven to 375 degrees.

Ingredients

Cooked spinach:
2 lbs. fresh spinach

Place about 3 inches water in large soup pot and bring to boil. Add 1/3 of the spinach, submerge, then add the rest, turning and submerging till the spinach wilts. Cook, turning often until tender and still bright green. Drain in colander.

When cool enough to handle, gather in a ball and squeeze repeatedly to remove all moisture, or place in a tofu towel, twist and squeeze untill as dry as you can get it. Chop finely on cutting board and set aside.

Ingredients

Pie Filling:
16 oz. pkg. extra-firm water-packed tofu, rinsed (gluten-free)
1 t. salt
1 t. garlic powder
1/2 t. dried dill weed
1/2 t. turmeric
2 T. sm. capers plus 1 T. brine from jar
2 t. liquid smoke
2 T. whole grain mustard
2 t. light brown sugar
1/4 t. red cayenne pepper
1/8 t. ground nutmeg
2 T. cornstarch
8 oz. container Tofutti Better Than Cream Cheese

Either cover tofu block with several layers of paper towels or place in tofu towel and twist and squeeze to remove as much liquid as possible. Tofu should look like dry curd. Place in large bowl.

Add remaining ingredients up to and including nutmeg. Mash with potato masher after each addition to evenly distribute ingredients.

Place cornstarch in a wire mesh strainer over the bowl and sift onto the tofu. Immediately mash into the tofu to distribute evenly throughout.

Now add Tofutti Better Than Cream Cheese. Mash and stir to completely incorporate into the tofu. Set aside.

Ingredients

Saute:
3 T. extra virgin olive oil
1 lb. white, button mushrooms, cut into no larger than 1/2 inch cubes
1 lg. red onion, peeled and cut into 1/2 inch squares
1 t. salt
1 t. garlic powder
1 t. onion powder
1/8 t. ground allspice
freshly ground black pepper to taste
1 rounded T. gluten-free soy bacon bits
4 fresh garlic cloves, peeled and finely chopped
chopped spinach
1/2 t. additional salt
1 t. additional garlic powder
1/2 t. dried mint.

In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, red onion and salt. Saute till water begins to release from mushrooms.

Add garlic and onion powders, ground allspice, black pepper as desired, soy bacon bits and fresh garlic. Stir well, reduce heat to medium, then saute, stirring occasionally, till mushrooms reduce significantly in size and onion is soft and sweet.

Add the chopped spinach, additional salt and garlic powder, and mint to the skillet. Using the sharp edge of a pancake turner, chop the spinach further, while evenly dispersing it throughout the mushrooms. Lift and turn the mixture repeatedly while it cooks to evaporate as much liquid as possible. Turn off heat and set aside.

Ingredients

Potatoes:
2 c. boiling water
1 t. salt
1 t. garlic powder
2 c. instant mashed potatoes (Idahoan brand is gluten-free and is what I used for this recipe with excellent results)
freshly ground black pepper to taste
dash nutmeg
4 oz. Tofutti Better Than Cream Cheese, at room temperature (half a container)

Combine boiling water, salt and garlic powder in large bowl. Stir to dissolve. Immediately add instant potatoes. Stir well with fork till all potato flakes are thoroughly moistened. Add black pepper and nutmeg; stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in separate bowl. Using the back side of a spoon, mash and stir till fluffed up and creamy. Add to potatoes, mashing and stirring to completely incorporate into the potatoes till smooth and potato ‘dough’ forms a ball.This will take a few minutes. The potato ‘dough’ will be thick. Form into a smooth round ball in the bowl and set aside.

Assembly:

You’ll need 1 T. gluten-free margarine, paprika for garnish, and lemon wedges for garnish.

1. In an 8 x 8 inch baking dish evenly spread one half of the spinach/mushroom mixture.

2. Top evenly with all of the tofu mixture.

3. Then top the tofu mixture evenly with the remaining spinach/mushroom mixture.

4. Place the smooth ball of potato ‘dough’ on board. Using fingers, gently and evenly flatten dough to form a square the size of the top of the baking dish, pushing a little more ‘dough’ to the edges, raising it like you would do with a pizza dough, while keeping the entire surface smooth.

Wet a pancake turner; slip it underneath the dough around all sides to loosen it from the board, then slide your hands and lower arms under the dough. Lift and place on top of casserole, form-fitting it to the inside of the dish.

5. Melt 2 tablespoons gluten-free margarine. Brush gently over all surfaces. Bake uncovered in preheated 375 degree oven for 30 minutes. Then, put it under the broiler for a couple minutes longer till liquid from the margarine evaporates and top becomes golden. Watch carefully that top doesn’t burn.

Remove from oven, sprinkle with paprika, then let set about 10 minutes before cutting or spooning to serve. Garnish each plate with a lemon wedge to squeeze over each serving.

Note: Because the potato ‘dough’ is thick and smooth, it won’t spread evenly without dislodging the pie layers, thus the reason for forming the dough before placing it on top of the pie.

Serves 6-12.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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