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Green pie

February 7, 2012

I have heard that you’re not supposed to eat spinach with tofu, because the oxalic acid in the spinach reacts with the calcium in the tofu and causes kidney stones (or something) – but spinach also contains calcium (in a form that’s not absorbable because of the iron in the spinach) and so does cheese  – which is often  mixed with spinach.  So I’m ignoring it all.

Spinach, feta and tofu pie (aka green pie – we’re a simple lot) is a favourite. Line an 8″ flan dish with pastry and part bake. Defrost some frozen spinach lumps – I used about 6oz but you can vary it – and then cook in a little olive oil and add 2 teaspoons of dried mixed herbs (I used oregano, basil, parsley and thyme, but mint is quite nice).  Set aside to cool.  Mash an 8oz (250g) block of firm tofu with 4oz (125g)  feta cheese. Mix the spinach in when it’s cooled and then mix in three eggs. Put in the flan dish and bake for about 40 minutes in a moderate oven. Sometimes we push cherry tomatoes in so that they’re just visible before we cook it to add a bit of contrasting colour – and if you leave them whole they explode interestingly in your mouth if you eat the pie hot – but they’re not in season yet. Give it a few months…

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