Cornish Ware. book by Janet Clarkson might suggest that it could be called a pie.
1 Tbsp. olive oil
1 onion, chopped
3 cloves of garlic, minced
2 tsp. dried dill
300 g frozen spinach, defrosted and drained
1/2 c. quinoa, well rinsed
1 c. water
1 1/2 c. to 2 c. feta
1 block of silken tofu, mashed
Preheat the oven to 350 or 325 in a convection oven.
Butter or oil the pie dish.
In a medium saucepan, saute the onions adding the garlic when the onions become translucent. Stir in the dill and remove from saucepan and set aside. Use the sauce pan to bring the water to a boil and add the quinoa. Simmer for about 10 minutes. When the quinoa is cooked, fluff with a fork and then add the defrosted and drained
spinach along with the onion, garlic and dill mixture. Crumble in chunks of feta. Mash the tofu and fold into mixture. Transfer into the buttered pie dish and place in the oven for around an hour, uncovered.
Since a pie can be one of the thriftiest dishes in the kitchen and vintage, traditional pie dishes are a thrift store treasure, I am linking this post to Apron Thrift Girl's Thrift Share Monday