Gaia's Vegan spinach and cheese pastry

Pastry vegan Ingredients

(for a pie for 12 people)

- 1 Vegan pizza Dough XXL

- 500g spinach leaves, washed and dried

- 1 pack of mushrooms, washed and chopped

- 1 jar of black olives, cut without seeds

- 2 packs of grated vegan cheese

- 1 pack of vegan feta cheese

- 1 pack vegan white cheese

- 1 small package of liquid tomato paste

- 200g jar raw tahini

- 150g jar sun-dried tomato paste (I make it myself)

- 50g package of pine nuts

- A pinch of salt and black pepper

- Spices to your taste

For the topping

- 1 tablespoon olive oil mixed with ¼ cup water (for vegetarians, use an egg)

- ½ a cup of sesame seeds

- ¼ cup of nigella seeds (black cumin)

Steps

In a large mixing bowl, combine the spinach, mushrooms, olives, and pine nuts, and mix well. Add the grated cheeses and crumble in the feta cheese with your hands into small pieces. Stir everything together again until evenly combined.

Season the mixture with salt, pepper, and any spices you love (I like to add 1 teaspoon each of Tuscan seasoning, paprika, garlic powder, oregano, turmeric, and curry powder). Mix thoroughly so the spices are fully incorporated.

Next, add the sun-dried tomato spread, vegan cream cheese, and 1 cup of raw tahini to the bowl. Using your hands, knead the mixture gently until these three ingredients are fully absorbed and form a cohesive, firm filling.

Take the pizza dough out of the refrigerator about 15 minutes beforehand to bring it closer to room temperature. Remove it from the packaging and carefully unroll it (it usually comes rolled up). Once unrolled, brush the surface with ½ cup of smooth tomato purée using a pastry brush. Sprinkle oregano generously over the dough, and, if you like, a little rosemary as well.

Spoon the prepared filling onto the center of the dough (horizontally) and shape it into a long rectangular mound about 4 cm high, leaving a 1.5 cm border along the edges so you can seal the dough later.

Once the filling is in place, fold in one long side of the dough over the filling (you can use the parchment paper to help lift it), then gently peel back the paper. Repeat with the other side. Pinch the two edges of the dough together tightly to seal, folding in the short ends as well to create a secure seam.

Using a small fork, press gently along all the seams to ensure the dough adheres and prevent the cheese from melting out during baking.

Place the sealed roll onto a large baking tray. Brush the entire surface generously with a mixture of 1 tablespoon olive oil and ¼ cup water. Sprinkle sesame seeds and nigella seeds (black cumin) generously over the top.

Bake in a preheated oven at 250°C (480°F) for about 20 minutes, or until the dough is golden brown and cooked through (baking time may vary slightly depending on your oven).

Remove from the oven and let it cool for 10 minutes. Slice carefully into strips, arrange on a serving plate, and enjoy!

Bon Appétit! 🌿💛

Vegan spinach and cheese pastry