Mama’s Vegan Torta De Acelga | Vegan Spinach Pie

Vegan Torta de acelga is a must when you think of a “traditional” Gibraltar menu. Filling and nutritious, torta de acelga has always been served up at family gatherings, so having a vegan torta de acelga option that everyone can enjoy was a target I’m happy to have achieved.

Find the recipe in our cookbook.

Serves: 6 | Cooking Time: 30 Minutes

Ingredients

Filling

• 600g fresh spinach
• 3 garlic cloves
• 150g vegan parmesan cheese
• Olive oil
• Salt
• 150g chickpea flour
• 150g water 

Pie

• 500g vegan puff pastry
• 100ml nut milk

Method

Kick off this recipe by cooking and seasoning the spinach filling. One of the most important things we do for this recipe is remove the water from the spinach leaves. 

Dice down and chop the garlic into little pieces and add them to a large pot with olive oil. Once the oil heats up and the garlic begins to cook, rip the spinach leaves apart with your hands and add them to the pot with a generous pinch of salt. 

Stir the spinach constantly until it all reduces in size; you’ll find that it releases plenty of water. Fry this for several minutes until all the water evaporates. You can squeeze the spinach with a spoon to check.

Whisk together the chickpea flour and water until smooth. When the spinach is cooked, remove it from the heat and mix it together with the grated cheese, and chickpea mix. 

Next, lay out the puff pastry, Cover a medium-sized oven dish with greaseproof paper and place a layer of puff pastry in the bottom of the dish (also covering the sides), fill with the spinach mix, and cover the dish with a puff pastry “lid”. Brush with some nut milk and transfer the oven to bake at 180ºC – 200ºC for around 25 minutes, until the pastry is golden and puffed. 

Once ready, remove from the oven and allow the torta de acelga to cool slightly before cutting. 

Find this and more in Mama Lotties Vegan Cookbook

Mama’s Vegan Torta De Acelga | Vegan Spinach Pie

5 from 1 vote

Vegan Torta de acelga is a must when you think of a “traditional” Gibraltar menu. Filling and nutritious, torta de acelga has always been served up at family gatherings, so having a vegan torta de acelga option that everyone can enjoy was a target I’m happy to have achieved.

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Main Course

Cuisine: Mediterranean

Servings: 6

Author: Mama Lotties

Equipment

• 1 Oven Dish

Ingredients

Filling

• 600 g fresh spinach (or fresh chard)
• 3 garlic cloves
• 150 g vegan parmesan cheese (grated)
• Olive oil
• Salt
• 150 g chickpea flour
• 150 ml water 

pie

• 500 g vegan puff pastry
• 100 ml nut milk

Instructions

• Kick off this recipe by cooking and seasoning the spinach filling. One of the most important things we do for this recipe is remove the water from the spinach leaves. 
• Dice down and chop the garlic into little pieces and add them to a large pot with olive oil. Once the oil heats up and the garlic begins to cook, rip the spinach leaves apart with your hands and add them to the pot with a generous pinch of salt. 
• Stir the spinach constantly until it all reduces in size; you’ll find that it releases plenty of water. Fry this for several minutes until all the water evaporates. You can squeeze the spinach with a spoon to check.
• Whisk together the chickpea flour and water until smooth. When the spinach is cooked, remove it from the heat and mix it together with the grated cheese, and chickpea mix. 
• Next, lay out the puff pastry, Cover a medium-sized oven dish with greaseproof paper and place a layer of puff pastry in the bottom of the dish (also covering the sides), fill with the spinach mix, and cover the dish with a puff pastry “lid”. Brush with some nut milk and transfer the oven to bake at 180ºC – 200ºC for around 25 minutes, until the pastry is golden and puffed. 
• Once ready, remove from the oven and allow the torta de acelga to cool slightly before cutting. 

Notes

You can alter the cheese and garlic levels to your preference