Gluten-Free Spinach Pie
Filling Ingredients:
2 pounds fresh spinach
16 ounce package extra-firm water-packed tofu, rinsed (gluten-free)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon turmeric
2 Tablespoon small capers
1 Tablespoon brine from capers jar
2 teaspoon liquid smoke
2 Tablespoon whole grain mustard
2 teaspoon light brown sugar
1/4 teaspoon red cayenne pepper
1/8 teaspoon ground nutmeg
2 Tablespoon cornstarch
8 ounce container Tofutti Better Than Cream Cheese
Filling Directions:
Preheat oven to 375 degrees.
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, then drain in colander.
When cool enough to handle, gather in a ball and squeeze repeatedly to remove all moisture, or place in a towel, twist and squeeze until as dry as possible. Chop finely on cutting board and set aside.
Either cover tofu block with several layers of paper towels or place in a 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.
Add Tofutti Better Than Cream Cheese. Mash and stir to completely incorporate into the tofu. Set aside.
Sauté Ingredients:
3 Tablespoon extra virgin olive oil
1 pound white, button mushrooms, cut into no larger than 1/2 inch cubes
1 large red onion, peeled and cut into 1/2 inch squares
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon ground allspice
freshly ground black pepper to taste
1 rounded Tablespoon gluten-free soy bacon bits
4 fresh garlic cloves, peeled and finely chopped
chopped spinach (previously prepared)
1/2 teaspoon additional salt
1 teaspoon additional garlic powder
1/2 teaspoon dried mint
Sauté Directions:
In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, red onion and salt. Sauté until 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 sauté, 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.
Potatoes Ingredients:
2 cup boiling water
1 teaspoon salt
1 teaspoon garlic powder
2 cup gluten-free instant mashed potatoes
freshly ground black pepper to taste
dash nutmeg
4 ounces Tofutti Better Than Cream Cheese, at room temperature (half a container)
Potatoes Directions:
Combine boiling water, salt and garlic powder in large bowl. Stir to dissolve. Immediately add instant potatoes. Stir well with fork until 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 until fluffed up and creamy. Add to potatoes, mashing and stirring to completely incorporate into the potatoes until smooth and potato "dough" forms a ball. This will take a few minutes. The "dough" will be thick, form into a smooth round ball in the bowl and set aside.
Final Assembly:
In an 8 x 8 inch baking dish evenly spread one half of the spinach/mushroom mixture. Top evenly with all of the tofu mixture, then top the tofu mixture evenly with the remaining spinach/mushroom mixture.
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 and 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.
Melt 2 tablespoons gluten-free margarine. Brush gently over all surfaces.
Bake uncovered in preheated 375 degrees oven for 30 minutes. Then, put 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.
