APPETIZER

VEGAN SPINACH PIE

An easy but impressive appetizer or main course, this lacks the cheesy ooze of traditional Greek spanakopita but has a fraction of the fat and a vibrant taste. Tahini, a Middle Eastern sesame paste, is available in many supermarkets.

• 1 tablespoon olive oil

• 1 large onion, coarsely chopped

• 1 pound fresh spinach

• 8 ounces tempeh, coarsely chopped

• 4 tablespoons minced fresh dill

• Juice of 1 lemon

• 2 tablespoons tahini

• Sea salt and pepper

• 1 sheet frozen puff pastry, thawed according to package directions

Heat oil in a large pot over medium-high heat. Sauté onion a few minutes, until just soft. Cover pot, reduce heat to lowest setting and cook 30 minutes. (It will give off a lot of liquid.)

Raise heat to medium-high, add spinach and cook, stirring, about 5 minutes, until bright green.

Heat oven to 350 degrees. Process spinach mixture and tempeh briefly in a food processor or blender. Add dill, lemon juice and tahini, and process to mix. Season to taste with salt and pepper.

Roll pastry into a 10-inch circle and arrange in a 9-inch pie pan. Prick all over with a fork to prevent sogginess, and top with spinach mixture. Bake 25 to 30 minutes, until a knife inserted in center comes out clean. Allow to cool slightly and set before cutting. Makes 6 servings.

Per serving: 195 calories (53 percent from fat), 12.3 g fat (2.3 g saturated, 5.5 g monounsaturated), 0 cholesterol, 10.9 g protein, 13.9 g carbohydrates, 2.5 g fiber, 85.6 mg sodium.

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