This spinach and leek pie is absolutely delicious and very easy to prepare. Serve it as a meal with a fresh salad, present it as an appetizer, or pack it for a wholesome work or school lunch.
- 2 minced garlic cloves
- 1 diced–or thinly sliced–small onion
- 1 sliced leek
- Chili flakes
- A bundle of sliced green onions
- A large chopped bunch of spinach
- Salt and pepper to taste
- 3 slices of vegan provolone cheese (Follow Your Heart is my favorite)
- 1 disc of pie crust dough→La Salteña is a brand from Argentina that I find at my local Latin market and also use for empanadas. If you cannot find this item or a similar at your store, make the pie dough yourself. Visit the Beet Greens Pie page to follow the instructions.
I cook pretty much everything in cast iron skillets. The ones we use at home were my husband’s grandparents, so they have been in the family for many decades. I found some cool ones on the internet and decided to share the links on this page.
- In an oiled hot skillet on medium heat, salute de garlic and onion. Cool for a couple of minutes, add some chili flakes and the sliced leek, and cover with a lid.
- Once the onions and leek are half way cooked, add the sliced green onions. Add salt and pepper, mix well, cover with the lid, and let cook for a few minutes.
- Finally, add the chopped spinach. Cover with a lid for a few more minutes. Then turn the heat off and let seat until all of the spinach has wilted. Mix well and let cool off a little bit.
- Preheat the oven to 375 degrees Fahrenheit.
- In a slightly oiled 9” cast iron skillet, place–or distribute–the pie crust dough. Then cover the bottom with the slices of vegan provolone cheese. The cheese slices will prevent the dough from getting too wet and the bottom of the pie will cook better.
- Pour all of the spinach and leek filling into the skillet on top of the pie crust. Pinch the sides of the crust dough and let them rest on top of the filling.
- Bake pie for 30 minutes or until the crust looks crispy and fully cooked. Portion into quarters, sixths, or eighths. Serve warm with a fresh green salad and enjoy!