Michelle's FreeFrom spinach egg and potato pie

Corn, gluten, nut and wheat free; can be dairy, lactose and soya free

A really simple but filling pie. Vegusto were the winners of the 2012 FreeFrom Food Awards and this ‘melty’ cheese is really excellent, given that it is not only dairy but gluten, egg and soya free.

Serves 6

6 medium or 10 small potatoes, scubbed, thickly sliced and steamed until cooked
3 tbps good olive oil
6 softly boiled eggs, approximately 4 minutes so that the whites are firm and the yolks still slightly soft
sea salt and freshly ground black pepper
300g well washd and torn fresh spinach or mixed green leaves
230–250g Vegusto (dairy, gluten, soya and egg free) melty soft ‘cheese’, a soft soy cheese or a soft goat, sheep or cow’s milk cheese

Heat a grill.
Arrange the potato slices the base of a wide, grill-proof dish  and drizzle with the olive oil.
Arrange the eggs amidst the potato slices. Season well with sea salt and freshly ground black pepper.
Spread the green leaves thickly over the eggs and potatoes then spread the cheese, whichever you are using over the leaves.
Put under a hot grill for 3–4minutes to wilt the leaves and melt and lightly brown the cheese. Grate over some black pepper and serve at once.

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