Note: the peperonata needs to be made the day before.
Serves 4
Vegan
Preparation time: 30 mins
Cooking time: 1½ hours (+ chilling overnight) if using fresh ingredients,
or ¾ hour
Ingredients
600g fresh vine tomatoes,
peeled (or use ½ x 400g canned tomatoes)
3tbs olive oil
2 red peppers, sliced
1tbs sugar
4 fat cloves garlic, crushed
500g fresh spinach, washed and drained (or use 300g frozen chopped
spinach, defrosted)
1medium onion, finely chopped
75g white breadcrumbs
100g ground almonds
3- 4tsp low salt stock powder (e.g. Marigold purple tin)
3 – 4tbs vegetarian red wine
Season to taste
Method
1.
Firstly, make the peperonata. Remove the seeds from the tomatoes, chop
the flesh and
put into a saucepan.
Put over a low heat until the
tomatoes begin to give off their juice. Bring to the boil and simmer
until they are reduced by half. (Alternatively, use ½ a can
of peeled plum tomatoes, drained and chopped. No need to cook)
2.
Heat 1tbs oil in a medium to large pan and cook the sliced peppers
gently for 3 – 4
minutes, stirring all the time, until the peppers are beginning to
soften. Add
half the garlic and continue cooking and
stirring for another 30 seconds. Add the cooked tomatoes (or the canned
tomatoes) and the sugar. Cover and simmer for 15 minutes. Season well
with salt and pepper to taste. Cool and refrigerate overnight.
3. Preheat the oven to 200C / 400F / Gas mark 6. Grease and line a 20cm
square tin with baking parchment. Roughly chop the spinach and put into
a large saucepan. Cover with a lid and cook until the spinach has wilted.
Cool. Line a large sieve with two layers of kitchen paper and put in
the spinach. Top with another piece of kitchen paper and press to extract
as much liquid as you can. You should be left with a small ball of spinach.
If using frozen spinach, just defrost and press through a sieve in the
same way.
4. Saute the onion and the rest of the garlic in the remaining olive
oil until softened but not coloured. In a bowl, mix together the onion
and garlic, the spinach and all the remaining ingredients. Stir well
to make a moist mixture, adding a little water if it seems rather dry.
Season to taste with a little salt (if needed) and lots of pepper. Pile
into the prepared dish and cover tightly with a piece of foil. Bake for
about 20 minutes, removing the foil lid for the last 5 minutes.
5. Reheat the peperonata and serve with the spinach pie.
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