Florentine Ricotta Pie
		    (The UnCheese Book by Joanne Stepaniak, page 120)


makes 1 - 10 inch pie (8 servings) [or 1 deep dish pie using frozen deep dish crust - kq]


1 crust in pie pan

Prepare the crust [according to package directions if using frozen].  Bake in preheated 400F oven 10-15
min.  Cool.  Reduce heat to 350 F.


2 (10 oz pkgs) frozen chopped spinach, thawed
1 c scallions, slice thin
1/2 lb firm regular tofu, drained & well mashed
1 tsp dry basil
1/2 tsp dry marjoram 

Place spinach in strainer & press or squeeze to remove as much moisture as possible.  Transfer to a 
bowl and stir in the scallions, tofu, basil & marjoram.  Mix well & set aside.


1 1/2 c water
1/3 c quick-cooking rolled oats
1/4 c nutritional yeast
4 T tahini
4 T lemon juice 
2 T cornstarch or arrowroot
1 1/4 tsp salt
1 tsp onion powder
1/2 tsp mustard powder

Place ingredients in blender & process several minute until very smooth.  Pour over spinach mixture, and
mix thoroughly.  Spoon filling into the cooled crust.  Bake 40-50 mins [at 350 F], or until the center of the 
pie is firm and the crust is golden brown.  

Cool 15 mins.  Serve warm or at room temperature.  This is also delicious cold the following day.


Per serving:  274 cal, 10gm pro, 30gm carb, 12gm fat