I set out to make spinach and artichoke calzones this afternoon. I made some a couple days ago, but I wanted to make a few changes to the crust. These came out amazing, and so much better than the first try (which wasn't bad), but they also didn't come out as calzones. They came out as spinach and artichoke pies. And I'm soooo excited!
The crust is flakey and fabulous, just like a great pie crust should be. The filling is so creamy and delish no one would ever know these pies are dairy-free. I hope you like them too!
Spinach & Artichoke Pies
gluten-free, casein-free, egg-free, vegan
For the filling:
1.5 cups white beans (like navy beans)
2 tbsp artichoke heart liquids
3/4 tsp Herbamare
When the beans are creamy and smooth add the puree to a bowl with:
24 oz of artichoke hearts, no liquid (I get the glass jars that are 12 oz)*
1 cup Daiya mozzarella (or preferred dairy-free cheese)
16 oz frozen organic spinach that has been strained through a kitchen towel (to remove as much water as possible)
Combine and set aside.
Add to Bowl:
1/2 cup applesauce (with no added sugar)
4 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal)
Optional: For egg-users: add two eggs and omit half of the applesauce and all of the chia seed meal.
2 tbsp water
1.5 tbsp apple cider vinegar
1/2 cup coconut oil, liquified
Mix with electric mixer.
1 & 1/4 cups almond meal flour (I use Bob's)
2/3 cup coconut flour
1/3 cup arrowroot flour
1.5 tsp baking soda
1.5 tsp baking powder
1 tsp dried oregano
1 tsp onion powder
Mix with electric mixer.
Reach into dough with a 1/2 cup measuring cup.
Pack it down slightly and level it off.
Knock the dough out of the measuring cup, onto a small piece of unbleached parchment paper.
Fold the paper over the dough and press down to create a circle.
Pull the paper back, flour the dough slightly and roll it into about a 6 inch circle.
Use your hands to go around the edges, gently pushing them in for a nice circle shape.
Add a couple heaping tablespoons of the filling to one side of the dough, as shown above.
Lift the paper and roll the dough over the top of the filling, as shown above.
Peel the paper back and touch up the dough with your fingers if necessary.
Use a fork to poke the top of each pie.
Place the pies on a lightly greased cookie sheet.
Bake at 350 degrees for about 22 minutes.
(Keep an eye on it, as oven temperatures vary.)
Makes six lovely spinach and artichoke pies. Yum :-)
*I like to save my artichoke heart liquids for pasta, dressing or dip.