• Cooking Time: 35
  • Servings: 4
  • Preparation Time: 15


This is one of my favorite recipes from my mom; I didn't mind eating vegetarian when we could have this.

I've modified it to make it vegan in keeping with a recent resolution to eat completely vegan as frequently as possible; specifically replacing eggs with energ egg replacer and finding a good soy "mozzarella cheese".


  • 1 pie shell, unbaked
  • 20oz frozen chopped spinach
  • 2 T olive oil
  • 2 T minced garlic
  • 1 onion, diced
  • 8 oz sliced mushrooms
  • 1/4 t nutmeg
  • 1 t oregano
  • salt and pepper to taste
  • 2 cups grated soy/almond cheese (swiss or mozzarella equivalent works best)
  • 3 t energ egg replacer
  • 4 T water
  • 1 sliced tomato
  • Cayenne powder (optional)


  • Preheat oven to 350
  • Thaw spinach (I use the microwave)
  • Drain spinach in strainer
  • Heat oil in skillet
  • Saute garlic, onions and mushrooms until onions are clear
  • Add cooked garlic, onlion, mushroom mixture to spinach and drain well (if you don't drain well you'll end up with a soggy pie)
  • Mix energ and water and beat well
  • Add spices, energ/water, and cheese to veggie mixture and mix well.
  • For best results with frozen pie crust I precook it for a few minutes by itself (make sure you poke it with a fork first so it doesn't balloon)
  • Put the veggie mixture into pie crust and shape into a nice pie shape
  • Add sliced tomatoes to top.
  • I sprinkle some cayenne powder on top to add some heat (optional)

Categories: Easter  South American  Vegan  Vegetable 

Author Credit: Candy Markman

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