A fragrant potpourri of flavors enclosed by a flaky crust, this meatless dish can be eaten hot or cold.

Tofu Quiche Pie

1 tablespoon vegetable oil
1/2 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, crushed
1 tablespoon finely chopped fresh cilantro
1 (12-ounce) package firm tofu, drained and diced
1/2 pound spinach, rinsed, trimmed and chopped
1/2 cup plain yogurt
2 large eggs, beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons sherry
1 teaspoon lemon juice
1/2 teaspoon grated fresh ginger root
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
8 ounces phyllo dough

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie plate; set aside.
2. To a heavy skillet, heated over medium-high heat, add oil and sauté onions until translucent, 3 to 5 minutes; add mushrooms, garlic and cilantro. Cook for 5 minutes, stirring constantly; remove from heat and set aside.
3. Combine tofu, spinach, yogurt, eggs, first addition of Parmesan cheese, soy sauce, peanut butter, sherry, lemon juice, ginger root and cayenne pepper in a large bowl; mix well, then stir in the onion/garlic mixture.
4. Place phyllo dough on prepared pie dish; allow 4-inch to 6-inch of phyllo dough to overhang the edge of the dish. Pour tofu mixture into pie plate; fold phyllo sheets over the top.
5. Bake for 30 minutes; remove from oven. Cool for 10 minutes before serving.

Makes 6 servings.