Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Vegan Spinach & Walnut 'Ricotta' Pie

2 spoon difficulty rating

60

Serves: 4-6 as a main

Vegan Spinach & Walnut 'Ricotta' Pie

A deliciously vegan take on this classic Mediterranean dish! The walnut 'ricotta' creates the perfect creamy filling blended with spinach and freshly grated nutmeg. Enjoy as a light lunch with a salad or as a main meal :)

Ingredients: 

Walnut 'Ricotta'

  • 250g/1 2/3 cups cashew nuts, soaked
  • 150g/1¼ cups walnuts, soaked
  • 175-200ml water
  • 1 capsule of strong probiotic bacteria (optional)
  • 2 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • ½ tsp salt (or more to taste)
  • Good pinch of black pepper

Other ingredients

  • 5-6 sheets filo pastry
  • 250g/1 1/8 cups young spinach
  • 1 onion (finely diced)
  • 2 cloves garlic (crushed)
  • ½ tsp grated nutmeg

Method: 

Walnut 'Ricotta'

  1. Soak the cashews and walnuts for a minimum of 4 hours or overnight. 
  2. Thoroughly rinse the cashew nuts and blend with the 175ml of water until completely smooth and creamy. Add more water if necessary but only bit by bit as you want the mixture to be as thick as possible (whilst still remaining smooth). 
  3. (Optional step) Add the probiotic capsule and blend again. Cover the cashew mix with cling film and leave to ferment (at room temperature for minimum 4 hours. 
  4. Thoroughly rinse the walnuts and then finely chop them into small pieces. 
  5. In a large bowl, add the walnut pieces to the cashew mix, then add the remaining ingredients. 
  6. Stir everything together and taste to see if it needs more salt, lemon juice or nutritional yeast. 

Other ingredients

  1. In a large frying pan, fry the onion until soft and golden then add the garlic and fry for another two minutes. 
  2. Add the spinach and cook until thoroughly wilted. 
  3. Remove everything from the pan and squeeze out the excess water using a sieve. 
  4. Leave to cool before stiring into the 'ricotta' mix and then stir in the nutmeg. 
  5. Using a 20cm loose bottom cake tin, grease the bottom of the tin using a layer of olive oil. 
  6. Lightly brush 4-5 sheets of filo pastry with olive oil. 
  7. Place one sheet of filo pastry onto the bottom of the tin and allow the excess pastry to fall over the top. Layer another sheet at 90º and continue in this way until you've layered about 4-5 sheets. 
  8. Spoon the mixture into the pastry sheets and then fold the corners of the pastry into the middle. 
  9. If you have any gaps in the pastry, scrunch up a sheet of filo and place it into the gap. 
  10. Lightly brush or spray the top of the pastry with olive oil and place in the oven for approximately 30 minutes or until lightly golden. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »