Spinach Pie

Just a quick use for the cashew ricotta - which is a HUGE hit here - use it to make a spinach PIE!!!

- cashew ricotta (see recipe )
- 1 10 oz pkg frozen spinach (I admit, I used more....)
- 1 medium onion - finely diced
- 2 cloves garlic mashed
- pie crust (make your own - or cheat and buy one)
- salt and pepper to taste

1. Thaw and press the spinach. You really want to get as much liquid out as you can...
2. Combine spinach, cashew ricotta, onion and garlic in a bowl. Mix well.
3. Salt and pepper to taste. Upside of vegan cooking - you can taste the mixture ;)
4. Fill pie crust. Using a top crust depends on your preference - I prefer to have a top crust...
5. Bake at 425 for 25 minutes - or until crust is a delicious golden brown.

I use this both as a mail dish - and to add to 'leftover night'. This week we have leftover vegan loaf - but not enough to really make a meal for 6 people..... so, prepared a spinach pie - and served with a side of reagan loaf and a salad.... everyone was happy - and there were leftovers for my lunch :)