Ultimate Spinach Pie
Ingredients (use vegan versions):
* 1 can of spinach
* 1/2 cup of coursely chopped red cabbage
* 1/2 cup of diced eggplant
* tomato slices and crumbled tofu for garnish
* the following spices to taste: Italian mix of spice (oregano, bazil, etc.)
* dry vegan mustard, sweet paprika, and garlic salt
* for crust:
* 1/3 cup + 1 tablespoon vegetable non-hydrogenated vegan margarine
* 1 cup flour
* 1/4 teaspoon salt
* 2-4 tablespoon water
Directions:
Preheat oven to 375. Cut margarine into flour and salt. Add water 1 tablespoon at a time until all of the mixture is nicely moistened. Gather pastry into a ball. Press into nonstick pie plate, 9x1 1/4. Be sure to press along the sides careful not to make any holes. Thouroughly poke crust with fork (helps avoid shrinkage). Set aside. In a medium size bowl blend spinach, red cabbage, and eggplant. Add spices to taste. I also like to press some spices into the crust as well. Pour mixture onto the crust. Add tomato’s and tofu crumbles. Bake in the oven at 375 for 30-40 minutes or until crust is a nice light brown and the pie is bubbly. Serve hot or room temperature. I have never had leftovers but I bet it would taste good cold for that midnight snack 
!
Serves: 4