VEGETARIAN SPINACH AND HAZELNUT PIE
Serve this vegetarian main dish at Thanksgiving to the one at the table who doesn't eat turkey. Your omnivorous family members may be jealous!
Provided by VeggieBecca
Time 1h40m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and saute until soft, 5 to 7 minutes. Remove from heat.
- Mix hazelnuts, Brazil nuts, bread crumbs, parsley, oregano, sage, salt, and pepper together in a bowl. Add tahini and soy sauce; add enough broth to give it a moist, stuck-together texture. Add sauteed onions, spinach, and corn; mix well.
- Mix flour, baking soda, and salt for crust together in a bowl.
- Heat 3/4 cup water in a small pot and melt in shortening until almost boiling. Add to the flour mixture a little at a time, until combined, mixing well. Add extra boiling water if the mixture is too dry.
- Put 2/3 of the dough into a 7-inch springform pan and push into a crust shape. Add filling, pushing down well.
- Roll out remaining dough to make a pie lid. Press onto pie. Glaze top with beaten egg white and cut a small "x" in the center to allow steam to exit.
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Continue to bake until golden brown, about 50 minutes.
Nutrition Facts : Calories 862.9 calories, Carbohydrate 77.7 g, Fat 54.8 g, Fiber 9.9 g, Protein 20.5 g, SaturatedFat 12.9 g, Sodium 457 mg, Sugar 5.3 g
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