Gluten-free savory pie with spinach and tofu

Name: Gluten-free savory pie with spinach and tofu
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: Rice flour ¾ cup; Water 0.3 cup; Extra virgin olive oil 0.7 tbsp; Fine salt &frac13; tsp; Tofu 7.1 oz; Spinach 10 cups; Eggs 1; Onions 2.1 oz; Soy milk unsweetened 0.4 cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Marjoram to taste; Nutmeg to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

If you're looking to try something new with your Italian cooking, this gluten-free savory pie is a great choice. It's inspired by the traditional Italian torta salata but with a modern twist—using a rice flour-based dough instead of puff pastry. Honestly, this switch keeps it light and a bit crispy, making it a perfect dish for those who want something tasty without feeling too full. The filling? A delicious mix of spinach and tofu, known for absorbing herbs and spices beautifully. And look, this spinach and tofu pie is not only tender and filling but also caters to those on a plant-based diet, as it skips cheese and eggs altogether. It's a common sight on Italian tables when you need a meal that's both simple and nutritious. Plus, it aligns well with today's dietary preferences—being gluten-free, vegan and still really tasty.

Throughout Italy, you'll find variations of torta salata using local greens and fresh ingredients, but the rice flour dough really makes this one stand out. It gives you that moist, slightly golden crust that holds everything together without overpowering the filling. Tofu adds a protein boost, making this a hit for both vegan and dairy-free eaters. Seriously, this vegan quiche recipe is versatile, working just as well warm or cold, making it perfect for lunchboxes or picnics, as well as a satisfying dinner. Cut it into generous slices, and enjoy it with a simple salad or all on its own for a quick meal. For anyone searching for healthy dinner ideas or who loves a bit of gluten-free baking, this pie is a fantastic option. It's straightforward, honest food that caters to a variety of tastes and needs. With all that spinach and tofu, you get a dish that's fresh, nutritious, and has that homemade touch everyone appreciates. Whether you're enjoying it at a beautiful Italian picnic or a cozy dinner at home, this savory pie is sure to be a hit.

INGREDIENTS

For the base (for a 8-inch diameter pan): Rice flour ¾ cup (120 g); Water 0.3 cup (80 g); Extra virgin olive oil 0.7 tbsp (10 g); Fine salt ⅓ tsp (2 g)

For the filling: Tofu 7.1 oz (200 g); Spinach 10 cups (300 g); Eggs 1; Onions 2.1 oz (60 g); Soy milk 0.4 cup (100 g) - unsweetened; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste; Marjoram to taste; Nutmeg to taste

Preparation

How to prepare Gluten-free savory pie with spinach and tofu

To prepare the gluten-free savory pie with spinach and tofu, start with the base. In a bowl, put the rice flour and add the salt 1. Gradually pour in the water and knead 2. Finally, add the oil 3.

Once the oil is absorbed into the flour, move to your work surface 4 and continue kneading until you obtain a compact dough 5. Place the dough on a sheet of parchment paper and, using a rolling pin 6, roll out a circular sheet with a diameter of 12 inches and about 1/8 inch thick.

Place the dough inside an 8-inch pan 7, then trim off the excess edges 8. Let the base rest in the refrigerator until ready to use. Now move on to the filling and start by slicing the onion 9.

In a pot, pour a drizzle of oil, add the onion 10, and stew over medium-low heat for 4-5 minutes. Add the spinach 11, season with salt 12, and cook for 5-6 minutes, stirring occasionally. Turn off the heat and let cool.

Meanwhile, dice the tofu 13. In a bowl, crack an egg, add the soy milk 14, and season with salt and pepper 15.

Mix with a whisk 16 until you get a homogeneous mixture. Add the tofu 17 and spinach 18.

Flavor with marjoram 19 and nutmeg 20, then mix 21.

Pour everything into the pan 22 and level. Bake in a static oven at 350°F for 60 minutes, on the lowest rack of the oven 23. Let it cool slightly, unmold, and serve. Your gluten-free savory pie with spinach and tofu is ready to enjoy 34!

Storage

The gluten-free savory pie with spinach and tofu can be stored in the refrigerator, in a sealed container or well covered with plastic wrap, for 2-3 days. If you want to keep it longer, you can freeze it whole or in portions.

Tip

You can replace the spinach with Swiss chard, kale, turnip greens, or grilled zucchini, so you have a variation for every season. If you want a more rustic base, try incorporating a small amount of buckwheat flour or fine cornmeal into the dough.

For the translation of some texts, artificial intelligence tools may have been used.