This is kind of like a vegan quiche. Original filling recipe by Dawn Murray on Epicurious. I used Gluten-Free Vegan Pastry recipe for the pie crust.
Spinach and Ricotta Pie
1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose GF flour
3 tablespoons vegan margarine
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container vegan ricotta cheese
10 ounce vegan mozzarella cheese, grated
1/2 cup grated vegan Parmesan cheese
1/2 cup nutritional yeast
3 egg replacers, as per packet instructions
Preheat oven to 350°F. Grease a 10" pie pan or spring form pan.
Press out pastry into pan. If crust cracks, wet fingers and push edges together to seal.
If using the Gluten-Free Vegan Pastry it will be crumbly at first but just press it into the pan.
Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
Melt margarine in heavy large skillet over medium heat.
Add onion and sauté until tender, about 8 minutes.
Mix in spinach, salt, pepper and nutmeg.
Sauté until all liquid from spinach evaporates, about 3 minutes.
Combine egg replacers with ricotta, mozzarella and Parmesan cheeses in large bowl.
All spinach/onions and mix well.
Spoon mixture into pie crust.
Bake until filling is set in center and brown on top, about 40 minutes.
Let stand 10 minutes. Cut pie into wedges.