- Prepare the spinach mix : mix together cooked spinach, vegan ricotta, chopped onions and flax “eggs”.
- Alternate layers of spinach mixture, ground vegan meatballs, spinach mix and finish with the julienned vegetables – pesto and the roasted peppers.
- Close the pie with the buttered phyllo dough and cover with aluminum foil.
- 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.