Vegetarian Spinach and Hazelnut Pie

Serve this vegetarian Thanksgiving main dish packed with crunchy nuts, frozen spinach, corn, and herbs to impress your guests.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 863 Calories

Ingredients

• 1 teaspoon baking powder
• 3 cups all-purpose flour
• 1 pinch salt
• 1 cup chopped hazelnuts
• 2 teaspoons dried parsley
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 medium onion, chopped
• 2 tablespoons oil
• 1 teaspoon soy sauce
• 1 cup dry bread crumbs
• 1 large egg white, beaten
• 1 cup Brazil nuts
• 1 tablespoon tahini
• 2 (8 ounce) packages frozen chopped spinach, thawed and drained
• 0.5 cup shortening
• 0.75 cup water
• 0.5 teaspoon dried sage
• 1.25 cups vegetable broth, or as needed
• 0.66666668653488 cup frozen corn

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Heat oil in a skillet over medium-high heat. Add onion and saute until soft, 5 to 7 minutes. Remove from heat.

Step 3

Mix hazelnuts, Brazil nuts, bread crumbs, parsley, oregano, sage, salt, and pepper together in a bowl. Add tahini and soy sauce; add enough broth to give it a moist, stuck-together texture. Add sauteed onions, spinach, and corn; mix well.

Step 4

Mix flour, baking soda, and salt for crust together in a bowl.

Step 5

Heat 3/4 cup water in a small pot and melt in shortening until almost boiling. Add to the flour mixture a little at a time, until combined, mixing well. Add extra boiling water if the mixture is too dry.

Step 6

Put 2/3 of the dough into a 7-inch springform pan and push into a crust shape. Add filling, pushing down well.

Step 7

Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Continue to bake until golden brown, about 50 minutes.

Step 8

Roll out remaining dough to make a pie lid. Press onto pie. Glaze top with beaten egg white and cut a small "x" in the center to allow steam to exit.