1 1/2 lb. drained tofu
1 clove garlic, pressed
2 tbsp. dill weed
1/2 c. fresh chopped parsley
1 tbsp. prepared mustard
1 whole wheat pie shell
4 tbsp. oil
1 lg. onion, chopped
1 tsp. basil
2 tbsp. tamari soy sauce
1 lb. fresh spinach, steamed
1 tbsp. sesame seeds

Saute onions and garlic in 2 tablespoons oil. When mixture is soft, add parsley and dill. Cook a few minutes and remove from heat. Blend until smooth half the tofu in blender with 2 tablespoons oil and half the steamed spinach. Coarsely grate the remaining tofu. Chop remaining spinach and stir with all other ingredients. Pour into pie shell. Sprinkle sesame seeds on top and bake at 350 degrees for 1/2 hour or until crust is golden brown.