Rustic Orange Tempeh Spinach Pie
This Rustic Orange Tempeh Spinach Pie is a vibrant, protein-packed dish with citrusy flavors and a tender spelt crust.
Equipment
- Baking sheet
- large saucepan
- medium mixing bowl
- Parchment paper or silicone baking mat
- Rolling Pin
- Stand mixer or food processor
Ingredients
For the filling:
- 2 teaspoons orange zest from about 2 oranges
- ½ cup 120 ml freshly squeezed orange juice (from about 2 oranges)
- 2 tablespoons 40 g all-fruit orange marmalade
- 1 tablespoon 15 ml toasted sesame oil
- 2 tablespoons 30 ml soy sauce
- 3 cloves garlic grated
- ½ teaspoon red pepper flakes optional
- 2 teaspoons ground ginger
- 8 ounces 227 g tempeh, crumbled
- 1 tablespoon 15 ml peanut oil
- 2 cups 380 g frozen chopped spinach
For the crust:
- 3 tablespoons 48 g tahini
- ¼ teaspoon fine sea salt
- 1¼ cups 150 g light spelt flour
- ¼ cup plus 1 tablespoon 75 ml freshly squeezed orange juice (from about 1 orange)
Instructions
To make the filling:
- In a medium bowl, whisk together the orange zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
- Add the crumbled tempeh and marinate in the fridge for 30 minutes, stirring halfway through.
- Heat peanut oil in a large saucepan.
- Cook the marinated tempeh with the marinade over medium heat for about 8 minutes until browned.
- Add the spinach and cook for an additional 5 minutes until heated through.
To make the crust:
- Preheat the oven to 375°F (190°C, gas mark 5).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer or food processor, combine tahini, salt, and flour.
- Gradually add orange juice, 1 tablespoon at a time, until the dough forms.
- Shape the dough into a disk and roll it out to an 11 × 10-inch rectangle, about 3 mm thick.
- Transfer the dough to the prepared baking sheet.
To assemble:
- Place the filling on top of the crust, leaving a 1-inch border.
- Level the filling and fold the edges of the crust up to form a wall, leaving the filling partially visible.
- Bake for 25–30 minutes, or until the crust is golden brown.
- Let the pie cool for 10 minutes before slicing and serving.
Notes & Wine Advice
Wine advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the citrusy flavors.
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the citrusy flavors.
Nutrition values
Calories: 320 kcal | koolhydraten: 38 g | Eiwitten: 10 g | Vet: 13 g | Suiker: 8 g