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Spinach and Sun-Dried Tomato Pie


• 15 marinated sun-dried tomatoes, drained and chopped, oil from jar reserved
• 1 large onion, chopped (2 cups)
• 1 lb. extra-firm tofu, drained
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 15 sheets frozen phyllo dough, thawed


1  Preheat oven to 350°F. Coat 9-inch round cake pan or springform pan with cooking spray.

2 Heat 1 Tbs. reserved sun-dried-tomato oil in large non-stick skillet over medium heat. Add onion, and sauté 15 to 20 minutes, or until browned.

3 Meanwhile, place tofu, spinach, and sun-dried tomatoes in large bowl. Rub together with hands until no large lumps of tofu remain. Stir tofu mixture into onion mixture, and cook 5 minutes. Remove from heat, season with salt and pepper, if desired, and cool.

4 Place 1 sheet phyllo on work surface, and dab and brush with reserved sun-dried tomato oil. Top with second sheet phyllo. Repeat with 4 more phyllo sheets, brushing top of stack with oil as well. Line prepared cake pan with phyllo stack, letting edges drape over.

5 Make second phyllo stack using reserved oil and 5 more phyllo sheets. Set in prepared cake pan perpendicular to first stack so pan is completely lined with phyllo crust.

6 Fill crust with spinach filling, pressing down. Fold excess phyllo edges over center.

7 Make third phyllo stack using 5 phyllo sheets and reserved sun-dried-tomato oil. Place over spinach filling, tucking in edges to seal pie.

8 Bake 30 to 40 minutes, or until crust is golden brown. Cool 10 minutes, then unmold pie, and slice into wedges.

With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.