Vegan Spinach Filo Pie
Rinse the spinach and parsley, trim and blanch in salted water until wilted. Shock in ice water, squeeze out excess water and chop. Peel the garlic and chop finely. Rinse the chile, cut in half, remove the stem, seeds and pith and cut into fine strips. Mix the spinach, parsley, garlic and chile. Peel the parsnips and coarsely grate. Drain the olives and cut into rings. Mix the tofu, olives and parsnip into spinach, add the soy creamer and chickpea flour and mix until combined. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F) convection.
Grease a pie dish with oil. Line the dish with filo dough, overlapping each layer slightly and brushing with oil. Let excess hang over the edges. Fill with the parsley-spinach mixture, cover with the excess, overhanging dough, brush with the remaining oil and bake until golden brown, about 40 minutes.