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Spinach and Feta Pie with an Oat Crust

 

 

Spinach and Feta Pie with an Oat Crust

Serves 4-8, depending on how large pieces you crave

For the crust: 
1/2 cup (65 g) gluten-free oat flour (buy or simply ground rolled oats in a mortar or food processor)
1/3 cup (45 g) ground almond flour
2 tbsp corn starch
½ tsp sea salt
3 tbsp cold-pressed coconut oil or organic butter
3 tbsp ice-cold water

For the filling:
3 eggs
5 1/2 oz (150 g) feta cheese 
1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove 
2 cups (150 g) fresh spinach, firmly packed 
Salt and black pepper

 

Preheat the oven to 180C/350F/gas mark 4. Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.

Press the dough evenly into a 20cm tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C/325F/gas mark 3.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.

Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the spinach and a pinch of salt. Stir the spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.

Spoon the filling into the crust. Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.

From GreenKitchenStories.com

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