Start by bringing the vegetable broth to a rolling boil. Once it reaches a boil, introduce the spinach to the broth. Without delay, rapidly cool down this mixture. Next, transfer the cooled mixture to a blender and blend until achieving a smooth consistency (usually about 3 minutes). Incorporate the flour, rice flour, corn flour, egg, and salt into the blend. Continue blending until the mixture forms a seamless batter. Allow this batter to rest for a minimum of 1 hour in the refrigerator.

Subsequently, heat frying oil to a temperature of 170 degrees Celsius (338 degrees Fahrenheit), and also preheat your pie tee stamp. When the oil is sufficiently heated, gently agitate it using a whisk. Carefully dip the stamp into the batter and then transfer it into the hot oil. Fry for approximately 30 seconds until the pie tee easily releases from the stamp. Continue deep-frying until the pie tee ceases to bubble. Repeat this procedure for the remaining batter. Store the prepared pie tee in a dry and covered space for later use.