Wonderful, savoury and cheesy puff pastry spiral pie filled with vegan ricotta cheese and fresh greens.
Prep Time: 20 mins
Cook Time: 40 mins
1 tablespoon chia seeds
3 tablespoons water
1 cup dairy-free ricotta cheese
1 cup dairy-free grated cheese
1 small bunch fresh parsley, finely chopped
1 small bunch fresh dill, finely chopped
salt and pepper, to taste
3 sheets puff pastry, thawed
2 tablespoons melted dairy-free butter, for brushing
Preheat oven to 180°C and grease a 18- cm round baking dish.
Mix the chia seeds and water together in a small bowl and let it sit for 10 - 15 minutes until the mixture becomes gel.
In a mixing bowl combine chia seed mixture, both cheeses, parsley, dill and season to taste. Cut each puff pastry sheet into 3 strips lengthwise. Lay one puff pastry strip and spread with 1 tablespoon of the filling. Bring up the sides of the dough and seal, by pinching together.
Shape a coil and place in the center of the prepared baking dish. Continue wrapping around into a spiral until all the pastry is used up. Brush top with melted butter and bake for 30-40 minutes until golden brown. Enjoy!
Vegan Ricotta Cheese (Dairy-Free, Nut-Free)
150 grams raw organic buckwheat, soaked for 1 hour and drained
1/4-1/2 cup soy or almond milk
1 teaspoon lemon juice
pinch of salt (optional)
Place all the ingredients into a blender and process until smooth. Add more or less milk depending on the desirable consistency.