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Spent Spinach Pie
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Spent Spinach Pie

A Flaky Spent Spinach Pie using foraged Garlic Mustard, and spent almond meal from making almond milk.

Ingredients

For the Pesto:

  • 4 Cups Foraged Garlic Mustard* Loosely Packed, Fresh
  • 1 Tablespoon Minced Garlic
  • Cup + 1 Tablespoon Extra Virgin Olive Oil
  • Cup Pine Nuts
  • Cup Nutritional Yeast
  • 4 Teaspoons Fresh Lemon Juice

For the Pie:

  • 12 Sheets Phyllo Dough thawed
  • ½ Cup Vegan Butter melted
  • 1 Batch Spent Almonds from making Almond Milk
  • 8 Ounces Hummus
  • 10 Ounces Frozen Spinach thawed & thoroughly squeezed with a clean kitchen towel
  • 2 Tablespoons Sesame Seeds

Instructions

For the Pesto:

  • Heat a skillet over medium heat and add the olive oil. When the oil starts to shimmer, add in the garlic, and cook for 30 seconds or until fragrant. Add in the garlic mustard, and cook until wilted, about 3-5 minutes. Remove from heat.
  • Add the pine nuts to a dry pan over medium heat, and toast for 2-3 minutes until they start to turn slightly golden. Remove from heat.
  • Add the sauteed greens mix to a food processor, along with toasted pine nuts, nutritional yeast, lemon juice. While the food processor is running, slowly add in the remaining ⅓ cup olive oil.
  • *If you can’t find garlic mustard, you can use fresh basil instead. In this event, you can skip wilting the greens in the pan, and go straight to the food processor with the basil, lemon juice, pine nuts, nutritional yeast, and olive oil.

For the Pie:

  • Preheat an oven to 350℉.
  • In a large bowl, mix the pesto, spent almonds, spinach, and hummus. Set aside.
  • Use a half sheet pan (18” x 13”), or a large cookie sheet, and lightly brush with melted vegan butter using a pastry brush. Roll out the phyllo dough on a clean surface, and cover with well wrung out paper towels to keep the dough from drying out (it will dry out fast, and will crumble like dry paper if you let it sit for too long).
  • After brushing the cookie sheet, carefully place one sheet of phyllo on the cookie sheet, and brush with butter. Continue layering until you’ve got 6 sheets of phyllo, brushing the top of each one lightly with butter.
  • Once you’ve got 6 sheets, carefully spread the filling over the entire sheet, leaving 1 inch border. Cover with a phyllo sheet, brush with butter, and continue layering for an additional 5 phyllo sheets (for a total of 6 on top), finishing with a generous brushing of butter. Fold the edges under to create an outer crust, and then carefully cut into 12 squares. Using a sharp knife, make two cuts long-ways, and three cuts short-ways.
  • Sprinkle with sesame seeds, and bake in the oven for 60 minutes, or until the pastry is golden brown. Serve with your favorite sauce, and enjoy the flaky goodness!