I just blew my own mind: Kosher for Passover Vegan Spinach Pie

Inspired by this recipe for non-vegan, matzo-using spinach pie. I'd veganized it before, using tofu ricotta. Tofu doesn't cut it for Passover, though, if you're a somewhat masochistic lover of culinary challenge, at least.



Because of the almond cheese, this recipe requires a little advance planning, but is actually pretty easy and requires little active cooking time.

And it's really freakin' good.

Ingredients:
Olive Oil
1 Onion, chopped
20 oz Spinach, washed and chopped (you could use frozen probs, thaw and drain)
1/2 cup chopped dill Plus extra for garnish
2 cups cooked quinoa
2 cups almond milk
3 Tbsp potato starch, slurried in 1/4 cup of water
dash of nutmeg
1/3 cup almond meal
Double recipe of this "goat cheese", minus herb oil topping
6 matzos of your choice
salt and pepper

Make your goat cheese. Since the goat cheese requires a lot of almond soaking, chilling blended mixtures in the fridge and whatnot, you're gonna want to plan ahead and start that a couple days before you plan to make this.

So now let's say you have your goat cheese. Preheat oven to 400 and start cooking up some quinoa. While the quinoa is cooking, sautee your onion in an oiled skillet for about 10-15 minutes, til onions are translucent and golden. Your quinoa should be done by then, so take it off the heat and leave it covered.

Add spinach to onions and cook for 5 minutes, stirring occasionally. Remove from heat and add 1 tsp of salt, 1/2 tsp of pepper, 1/2 cup dill, stirring to combine.

Now we make the genius, soyless ricotta substitute. Dump 2 cups of cooked quinoa in a food processor or blender with 2 cups of almond milk, potato starch slurry, nutmeg, almond meal, 1/2 tsp salt and a dash of pepper. Blend til smooth-ish. Reserve 2 cups in a bowl, pour rest into spinach/onion mixture, along with 3/4 of the "goat cheese". Mix it all up.

Put your matzos in a dish and pour remaining quinoa mixture over them. Spread it around on them, try to saturate each piece. Let them sit for 10 minutes or more, if you can.

Generously oil 13" x9" baking dish and lay two matzos, side by side, on bottom. Spread half of spinach filling on top. Add two more pieces of matzo, rest of filling on top of them, and then the final two matzos on top of that. If there's any quinoa filling left in the dish the matzos soaked in, spread that on top. Then crumble the rest of the goat cheese on top.

Bake uncovered 30-35 minutes. Let sit 10 minutes out of oven, sprinkle chopped dill on top, slice and SERVE.