This is a totally delicious and satisfying savoury pie that is not only Vegan, it is also Gluten Free and free from added sugars and saturated fats.

It is quick and easy to make and delicious warmed up if you have any left overs.  Serve with a delicious salad and your meal is complete.

Serves 4


2 cups gluten free flour
1/2 cup melted coconut oil
1/4 cup cold water
Pinch of salt

4 cups spinach (washed and dried)
1 cup vegan ‘feta’ or ‘ricotta’ cheese
1 cup chestnut mushrooms, washed & sliced
1/2 tsp Italian herbs
1/2 tsp white truffle oil
1/2 tsp coconut oil


  1. Pre-heat oven to 170C
  2. In a bowl add the gluten free flour, salt and coconut oil and start to rub together until it comes together into a ‘breadcrumb’ texture.  Slowly add the cold water, tablespoon by tablespoon until the mixture comes together into a bowl.  You may find that it doesn’t completely come together, that is fine.  However when you press the ‘dough’ into your pie dish, it will come together.  I use a 9″ cake tin.  Bake in the oven for 20 minutes.
  3. In a frying pan, add the 1/2 tsp coconut oil and start to sauté the mushrooms in truffle oil, add the spinach until wilted then add cheese & herbs.
  4. Put the filling on to the pastry base and bake for another 20-30 minutes.
  5. Serve the pie with a delicious fresh salad and a simply lemon & olive oil dressing.


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