Vegetarian Main Course
Salt and Black
1 Garlic Clove,
1 Small Onion,
1x 20cm/8 inch
Unbaked Pastry Case
1. Preheat the
oven to 190C, 375F Gas Mark 5. Wash the spinach well under cold running water
and place in a large saucepan with only the water which remains clinging to the
leaves. Cover and cook for 5 minutes, shaking the pan often to prevent sticking.
2. Drain the
excess water from the spinach, pressing firmly to remove as much of the water as
possible, then transfer to a chopping surface and chop finely. Place in a large
mixing bowl and set aside.
3. Place the tofu
and milk in a blender and process until smooth, adding a little more milk if
3. Transfer the
tofu mixture to the mixing bowl containing the spinach, add the garlic, onion, cheese,
salt pepper and nutmeg and mix well.
4. Pour the
mixture into the pasty case and bake for 15 minutes. Reduce the oven temperature
to 170C, 325F, Gas Mark 3 and continue to bake for a further 15-20 minutes or
until set and golden brown on top. Allow to stand for 5 minutes before cutting.
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