Green pie

Green pie with asparagus is a tasty and nutritious dish, ideal for vegetable lovers. The dough is made from whole-grain flour with the addition of dry nettles, which gives it a special nutritional value and taste. The filling is rich with vegetables such as zucchini, spring onions, asparagus, leeks, and spinach, enriched with a creamy tofu dressing and cashews. Pita is easy to prepare, full of vitamins and minerals, and an excellent choice for a light lunch or dinner. It is served slightly chilled with a fresh salad, which further emphasizes its freshness and taste.

Ingredients for the dough:

• 300g whole spelt flour
• a handful of dried nettles, crumbled into the dough (optional)
• 110g butter (room temperature)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 5 spoons of cold watter

Instructions for the dough:

1. Mix flour, salt and dried nettles in a bowl.
2. Spread the cubed butter at room temperature evenly and mix it into the flour with your hands
3. Gradually add cold water
4. Mix with your hands until a lump of dough forms
5. Place the dough on a pie pan, which you previously covered with baking paper, and grease the edges well with butter or oil. Push with your hands until the dough covers the entire pan, including the edges
6. Place the dough in a hot oven, bake at 180° for 8-9 minutes

Ingredients for the filling:

• 1 zucchini
• 3 spring onions
• 20 asparagus spears (reserve some for decorating the top of the pie)
• 1 large leek or 5 small leeks
• 3 handfuls of spinach
• 150g tofu
• 1/2 cup cashews
• 1 cup milk
• 5 tablespoons nutritional yeast
• 1/2 teaspoon of salt
• garlic powder, nutmeg, pepper

Instructions for the filling:

Vegetables:

1. Sauté the chopped vegetables (zucchini, leek, spring onions) in oil and add salt.
2. Cook until the zucchini softens. During cooking, you can add a little water and cover to cook for 5 minutes.
3. Finally, stir in the spinach and cook until the spinach wilts and the liquid evaporates.

Tofu Sauce:

1. In a blender, combine tofu, milk, nutritional yeast, pepper, nutmeg, garlic powder, and salt, and blend until smooth.
2. Slightly cool the sautéed vegetables and mix them with the tofu mixture. Pour this mixture onto the pre-baked and slightly cooled crust.
3. Bake at 180°C for another 30 minutes.

Serve slightly cooled with some fresh salad.