Easter pie

First, wash and cut the vegetables, namely spinach and spring onions.

Cook the spinach (or alternatively the herbs) in a pan with extra virgin olive oil and chopped spring onion. Add salt and pepper

Put the two cooked vegetables into a food processor and chop them up.

At this point, prepare the dough by mixing 400 g of flour, 190 g of water and 30 g of extra virgin olive oil. Form a ball and let it rest covered. NB if you don't have time, you can use two rolls of vegan puff pastry!

Finish the filling by combining the chopped vegetables, the vegetable ricotta, (you can find the recipe here on the app, alternatively two blocks of chopped tofu will do) grated vegan cheese, salt, pepper and nutmeg in a bowl. Mix

Prepare the tofu "eggs" by blending 100 g of tofu, two teaspoons of water and a pinch of saffron. The texture should be dry and easily moldable. Then make 4 balls with slightly damp hands

Divide the dough into 4 parts, roll them out rather thinly with a rolling pin, using a little flour

Place two sheets of dough on the base, cover with 2/3 of the filling, arrange the "tofu eggs" and cover with more filling. Then place the remaining two sheets on top and close the edges by rolling them up.

Bake in a preheated oven at 190 degrees for 35 min or until golden brown. Let it cool slightly before eating! It's even better the next day!