Ana did a make-over of a traditional spinach raisin tart common in the Mediterranean area that was previously very high in saturated fat and trans-fatty acids. This is a crustless version made with healthy tofu instead of the cream.

• 1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze dry with the back of a large spoon or your clean hands) - could also try blanching and draining chopped swiss chard
• 1 (12 ounce) pkg. of silken tofu (Mori-Nu is a widely available brand)
• 1/4 to 1/2 cup unflavored soy milk
• 1/4 to 1/2 cup grated romano, asiago, or parmesan cheese (I used 1 - 2 ounces of crumbled feta cheese instead to help give it more *zip*)
• heaping 1/4 cup raisins, soaked for approx. 30 minutes and drained
• 2 - 3 Tbsp. pine nuts
• 2 eggs (I use Eggland's Best to increase the omega-3 fatty acid content, could also try using low-fat egg substitutes)
• 1 medium size onion, finely diced
• salt and pepper to taste

Directions:

• Preheat oven to 350 degrees (325 if using a glass pie dish)
• Spray pie dish with non-stick spray
• Using a blender or food processor, blend silken tofu for at least 2 minutes (the longer you blend it, the fluffier the filling will be)
• Add 1/4 cup soy milk and salt and pepper to tofu in blender
• Add eggs and blend until fluffy and light (at least one minute)
• In a large bowl, place the drained spinach, onions, cheese, and raisins; Add tofu mixture and combine all together with a fork. If it is too dry, add a bit more soy milk.
• Fill pie plate with mixture and top with pine nuts.
• Bake for ~40 minutes or until top is slightly browned.
• Let cook for ~10 minutes before serving so filling can set up.

Servings: Serves 4 as a main entree, or 6 - 8 as a side dish.

Wonderfully delicious both warm and at room temperature.