Meatless meals to help you through 40 days of Lent

After the sixth layer is in place, spoon the cooled spinach mixture into the pie, spreading with the back of the spoon to make a smooth surface. Repeat the layering process with the remaining six sheets of phyllo.

When the final layer is in place and has been oiled, trim off the excess pastry with kitchen shears or scissors, leaving about 1 1/2 inches of pastry extending beyond the rim of the pan.

Brush the excess edge of the pastry with water, then roll inwards to form a border around the rim of the pie. Brush the border with the remaining 1/2teaspoon of oil.

Bake for 35 to 40 minutes, or until the top of the pie is golden and crisp. Serve warm. Serves 6.

Meatballs are all the rage these days, and vegans won't miss out with this recipe from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.

MEATFREE BALLS

4 ounces unsweetened tomato paste

2 tablespoon peanut oil

2 tablespoon nutritional yeast

1/4 cup seitan (wheat gluten)

1 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/2 cup panko bread crumbs

1/4 cup barbecue sauce

Preheat oven to 375 degrees. Line a small baking sheet with parchment paper.

Combine the first eight ingredients in a medium bowl. Add bread crumbs and mix until well-combined.

Divide and shape mixture into eight 1-inch balls. Place the balls in the center of the parchment paper on baking sheet; fold paper over balls to enclose them entirely. Arrange wrapped balls folded side down.

Bake for 20 minutes, or until golden brown. Unwrap and coat with barbecue sauce. Bake unwrapped for 8 more minutes.