Vegan Meat & Spinach Pie


  • Phyllo dough
  • Vegan butter, melted
  • 2 cups of cooked spinach, drained
  • 1 onion, chopped
  • 1 cup of vegan Ricotta (In a high speed blender mix : 1 cup whole cashews, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, juice of 1 lemon, 160 ml of water, pinch of salt)
  • 2 flax “eggs” (mix 2 tbsp of ground flaz seeds with 6 tbsp of water. Allow to rest for 5 minutes)
  • 1 pack of Veggie Meatballs (Alternative Kitchen), chopped (ground in a food processor)
  • 2 cups of vegetable julienne (here Florette: julienned carrots, turnip and broccoli). Mix the julienned veggies with 4 tbsp of pesto (here Jalapeno – olive pesto from Maison Legrand)
  • Fire roasted pepper strips

  1. Prepare the spinach mix : mix together cooked spinach, vegan ricotta, chopped onions and flax “eggs”.
  2. Alternate layers of spinach mixture, ground vegan meatballs, spinach mix and finish with the julienned vegetables – pesto and the roasted peppers.
  3. Close the pie with the buttered phyllo dough and cover with aluminum foil.
  4. Bake the covered pie at 400F for 35-45 minutes. Remove the aluminum foil and bake uncovered for 15 more minutes.

Serving suggestion : serve hot with a green salad.