Easter Pie

First, wash and chop the vegetables, namely spinach and spring onions.

Cook the spinach (or alternatively the greens) in a pan with extra virgin olive oil and chopped spring onion. Add salt and pepper.

Put the two cooked vegetables in a food processor and chop them finely.

Now prepare the dough by mixing 400 g of flour, 190 g of water, and 30 g of extra virgin olive oil. Form a ball and let it rest covered. Note: if you don't have time, you can use two rolls of vegetable puff pastry!

Finish the filling by combining in a bowl the chopped vegetables, vegan ricotta (you can find the recipe here on the app, or alternatively, two blocks of chopped tofu will do), grated vegan cheese, salt, pepper, and nutmeg. Mix well.

Prepare the "tofu eggs" by blending 100 g of tofu, two teaspoons of water, and a pinch of saffron. The consistency should be dry and easily moldable. Then create 4 balls with slightly damp hands.

Divide the dough into 4 parts, roll them out quite thinly with a rolling pin, using a little flour to help.

Place two sheets of dough at the base, cover with 2/3 of the filling, arrange the "tofu eggs" and cover with more filling. Then place the remaining two sheets on top and seal the edges by rolling them.

Bake in a preheated oven at 190 degrees for 35 minutes or until golden brown. Let it cool slightly before consuming! It's even better the next day!