Easy Greens Pie
Prep 45m | Total 1h 30m | Serves 4+
Leafy green veggies are packed with so much goodness, which is exactly why this easy pie is on high rotation in our home. I love this especially, as I can minimise waste by using up any sad wilty greens in the crisper at the end of each week.
INGREDIENTS
1 cup spelt flour
6tbs unsalted grass fed butter
3 tbs cold water
1tbs apple cider vinegar
1 big bowl of leafy greens and herbs, washed and roughly chopped (I use anything from kale to silverbeet, spinach, thyme and sage) I always include a generous handful or two or mint and parsley.
4 pasture raised eggs
200g fetta, roughly chopped
zest of 1 lemon
pinch of nutmeg
2 tsp cumin seeds
2 cloves of garlic, crushed
METHOD
Add spelt flour and butter to a vitamin or food processor. Pulse 10-12 times until texture is crumbly
Add 1tbs of water and ACV, pulse for another 10-12, adding 1 tbs water at intervals to form a dough texture
Remove from jug. Roll into a ball, refrigerate for 30 mins
Set oven to 200c
A all remaining ingredients to you cleaned blender or food processor. Pulse to combine a couple of times only- careful not to liquefy.
Grease, flour and line a medium pie dish.
Rollout pastry, large enough to fit and cover the pie dish.
Place pastry in pie dish, add greens mixture and fold over pastry, leaving some of the centre uncovered
baket for 30 minutes- until filling is cooked through and crust is golden.
RECIPE NOTES
Enjoy this pie warm or cold.
Hack: It is ok to buy pastry- but only if you can find one without hydrogenated oils, seed oil, preservatives and other additives! That can be tricky and unlikely found in big chain grocery stores.
Below is a link to the pastry I use, for those that can access it- if you find something similar in your region, let me know and I will add to this list.
Australia:
Carême Spelt Wholemeal Butter Puff Pastry
