Recipe

Dairy Free Spinach Pie Recipe
Ingredients
Gluten Free Pastry Shell:
One GF pastry recipe (I used Bette Hagman’s dream pastry, which makes 3+ pastry shells- Gluten Free Pantry perfect pie crust is another favorite option)
Garlic powder

Spinach Filling:
23 oz. of spinach (2 1/2 9 oz spinach packages, or 2 1/2 spinach bunches)

Cheeze like Sauce Recipe:
2 tbsp dairy free margarine or olive oil
1 tbsp granulated garlic (or more, to taste)
2 tbsp white rice flour
1 and 1/2 cups rice milk
1/4 cup nutritional yeast
2 tsp Southern Roux (or more)- optional)
sprinkle chipotle pepper
salt to taste

Southern Roux:
1/4 cup sorghum flour
1/4 cup white rice flour
1/4 cup canola oil
1/4 cup olive oil

Directions
Preheat oven to 375 F.

Prepare pie shell: If using Bette Hagman dream pastry mix, combine ingredients and form a ball, kneading if desired. Chill for specified time (an hour?) and then roll out inside a lightly floured gallon sized freezer ziploc bag with the sides cut open. IF you have two pie pans that are the same size, place the ziploc bag over the bottom of one of the inverted pie pans. Peel off one side of the freezer bag (the side facing up) and gently place your second pie pan over the naked dough so you have a layer of: Inverted pie pan. Ziploc Bag sheet. Naked Pie Crust. Inverted pie pan.

Quickly turn over the stacks of pie pans in one motion so they are facing right side up but are still stacked together. Remove the pie pan that was on the bottom. You should be looking at a ziploc bag sheet covering the pastry dough. Carefully fiddle with the ziploc bag and pastry so it is centered on your remaining pie pan. It has occurred to me that it might be desirable to chill or even lightly freeze the whole thing at this point, but I’m usually too impatient. Carefully peel off the ziploc bag sheet. You should be looking at a pie pan draped in pastry dough, sans plastic. Fix any holes in the pastry. Sprinkle your pastry with garlic powder. Bake at 375 for 10-15 minutes, or until lightly browned. Reserve.

Prepare Roux:
Take equal parts flour and oil and slowly heat them in a cast iron pan on medium low for 10-45 minutes, stirring constantly. For my inaugural attempt, I used the above combination. Next time I would probably just use all olive oil. I heated my flour and oil for 30 minutes, stirring constantly. Don’t let the flour burn- the slower the whole process goes, the better, as turning up the heat if you get impatient is just likely to result in burned roux. Reserve leftover roux (and there is tons of it) in the refrigerator for another recipe.. how does vegetarian gumbo sound?

Preheat oven to 375 degrees F. if needed.

Prepare Spinach by cooking lightly in a pan with a small amount of water. Rinse with cold water, drain, and chop into bite sized pieces. Reserve.

Make cheez sauce by melting margarine in saucepan. When melted add garlic and white rice flour. Combine. Add rice milk, slowly, stirring and letting thicken. If you need more rice milk, don’t be shy. Just try to get it all to thicken nicely. When you have a nice white sauce, add your Southern Roux and seasonings and blend. Sprinkle in your nutritional yeast, stirring. Taste. Adjust seasonings to taste. Add your drained, chopped spinach and stir until thoroughly combined.

Fill your pastry shell with your spinach cheez filling. Bake for 20-30 minutes or until top is slightly browned. Pie may not be firm if you try to cut it now. It SHOULD firm up as it cools, especially if chilled in refrigerator. However, regardless, it should taste good at any point. Enjoy!