Serves 4 - 6

Ingredients For Pie Crust:

2 Cups Whole Wheat Pastry Flour
1 Stick  
Non-Hydrogenated Margarine
1/3 –1/2 Cup Cold Water

Directions For Pie Crust:

Preheat oven to 400 degrees.
Mash the margarine into the flour with a fork.
Sprinkle the water over the flour, a Tbsp. at a time,
until you can form a ball.
Divide into 2 parts.  
Roll one of them out to 1/8-inch thickness.
Place in a pie pan.  
Prick the bottom and sides with a fork.
Bake for 10 minutes.  Cool before filling.

Ingredients For Pie Filling:

1 lb. Firm or Extra Firm Tofu
1 Tbsp. Granulated Garlic
1 lb. Spinach
1 Large Onion
1/3 Cup Sunflower Oil
1 Tbsp. Lemon Juice

Directions For Pie Filling:

Wash and tear spinach into small pieces.  
Steam the spinach for 10 minutes.  
Chop the onion.  Sauté in oil until transparent.
Add the steamed spinach and stir well.
In a separate bowl, mash the tofu with a fork.  
Stir in the juice and garlic.
Combine with spinach mixture, and pour into
pre-baked pie shell.
Roll out second dough ball to 1/8 inch on a
floured surface.
Place over pie and pinch a design around the edge of
the pie plate using your fingers to squeeze the
excess dough.
Cut 3 slits in the top.
Note:  For siingle crusted pie, divide crust recipe in half.
Bake at 400 degrees for 30 minutes.