Brazilian Spinach Pie (Torta de Espinafre)
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1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 cup vegan butter, cold
1/2 teaspoon of salt
6-8 tablespoons ice water
1 pound fresh spinach
8 ounce vegan sour cream
8 ounces vegan cheese, Daiya shreds work best
1/2 onion diced
4 cloves garlic, minced
1 tablespoon olive oil
1-2 tablespoons of water
salt to taste
For the crust, place the flour and cold vegan butter into a food processor and mix until it resembles crumbs. Add you salt to the mixture. Begin to add the ice water slowly, and add enough until your crust forms a ball. Place your dough on a piece of parchment paper and divide into two halves. Wrap it in the parchment paper and allow it to cool in the refrigerator for 2-8 hours. After it has cooled down in the refrigerator, place the dough on a well floured surface and roll out until it fits into a pie pan. For the bottom layer place it in the pan and poke holes in the bottom to keep the crust from bubbling. Place it in the oven at 350 degrees fahrenheit for 6-8 minutes, this helps it to bake quicker, and keeps it from becoming doughy.
For the filling in a pan add the olive oil, onions and garlic, and sauté them until the onions are translucent. Then add the spinach into the pan and cover it with a lid so the spinach can wilt down. Add water to the pan as needed to keep from burning. Once the spinach is all wilted down, turn your burner onto a low heat and add the vegan sour cream and vegan cheese. Allow the sour cream and cheese to melt down, then remove from heat. Place the filling into the pie pan with the bottom crust that had been baked.
Roll out the top dough for the tort and place it on the pie. Add a couple slits to the top so it has room to breath. Bake in the oven at 350 degrees fahrenheit for 35 minutes, or until the top is golden brown. Allow the pie to cool for about 5-10 minutes before serving.