a make-over of a traditional spinach raisin tart common in the
Mediterranean area that was previously very high in saturated
fat and trans-fatty acids. This is a crustless version made with
healthy tofu instead of the cream.
- 1 (10
ounce) package frozen chopped spinach, thawed and drained (squeeze
dry with the back of a large spoon or your clean hands) - could
also try blanching and draining chopped swiss chard
- 1 (12
ounce) pkg. of silken tofu (Mori-Nu is a widely available brand)
to 1/2 cup unflavored soy milk
to 1/2 cup grated romano, asiago, or parmesan cheese (I used
1 - 2 ounces of crumbled feta cheese instead to help give it
1/4 cup raisins, soaked for approx. 30 minutes and drained
- 2 -
3 Tbsp. pine nuts
- 2 eggs
(I use Eggland's Best to increase the omega-3 fatty acid content,
could also try using low-fat egg substitutes)
- 1 medium
size onion, finely diced
and pepper to taste
oven to 350 degrees (325 if using a glass pie dish)
pie dish with non-stick spray
a blender or food processor, blend silken tofu for at least
2 minutes (the longer you blend it, the fluffier the filling
1/4 cup soy milk and salt and pepper to tofu in blender
eggs and blend until fluffy and light (at least one minute)
- In a
large bowl, place the drained spinach, onions, cheese, and raisins;
Add tofu mixture and combine all together with a fork. If it
is too dry, add a bit more soy milk.
pie plate with mixture and top with pine nuts.
for ~40 minutes or until top is slightly browned.
cook for ~10 minutes before serving so filling can set up.
4 as a main entree, or 6 - 8 as a side dish.
delicious both warm and at room temperature.