12 (or more) sheets vegan filo dough
1 shallot, minced
1 large onion, diced
1 bunch scallions, diced
3 or 4 cloves garlic, minced
2 pounds fresh spinach, stemmed, washed and chopped
½ cup chopped flat leaf parsley
½ cup chopped fresh mint
8 oz. seitan chorizo crumbles (optional)
3 Tbsp. vegan egg substitute (recommend Bob’s Red Mill brand – contains no gums or carrageenan), dissolved in 5 oz. water
½ cup tofu ricotta
½ cup crumbled vegan feta or other semi-hard, salty vegan cheese
½ cup shredded Follow Your Heart Parmesan
Freshly ground black pepper
½ cup olive oil, divided use
10-inch springform pan, pastry brush
Line springform pan with parchment paper. Preheat oven to 350°F/175°C.
Heat 3 Tbsp. olive oil in a large, heavy-bottomed pan over medium-high heat. Sauté onion, shallot, scallions and garlic until soft, about 7 to 8 minutes. Add spinach in batches and cook until it wilts. Add chopped parsley and mint with last batch of spinach. When all spinach is wilted, remove from heat and set aside to cool slightly. Remove excess water from pan.
Combine vegan egg mixture, cheeses and a few generous grinds of pepper in a large mixing bowl and beat with electric mixer on low speed until well combined. Fold in the cooked spinach mixture, and chorizo if using.
Pour about 1/3 cup olive oil into a small bowl. Layer about 8 sheets of filo dough into springform pan to form bottom and sides of crust. Brush each sheet lightly on one side with olive oil and stagger sheets, leaving about 2 inches hanging over sides of pan. Add filling. Top with remaining 4 sheets filo dough, again brushing each lightly with oil on one side (use more sheets if desired/needed). Fold edges of dough to form a ridge level with top of pan.
Bake for 55 to 60 minutes until top crust is flaky and brown. Remove and cool for 30 minutes before serving. Remove springform pan and use parchment paper to slide pie off of pan base onto a cutting board for easy slicing.