Give filo the flick and try a new crust that is bursting with nutrients!
Everyone loves spinach pie! You can have it for dinner with a salad, throw a slice in with your lunch or take it to a pot-luck dinner and share it round. I actually made this pie and took it our end of year Endeavour class party where it was a total hit!
The crunchy, nutty base is packed with fibre, vitamins, minerals, healthy fats and is full of flavour. Using rainbow swiss chard also adds a variety of colour and phytonutrients which are beneficial to our health and allow us to thrive!
There are so many recipes that contain 100's of different ingredients (probably not QUITE that many), so sticking to the basics and keeping it simple makes it easier to create wholesome meals without a long list of things to purchase.
My parents have always cooked from scratch with whatever is in the fridge which has led me to adopt a cooking style that is a little more “oh I’ll throw some of that in and add a bit of that!” This makes re-creating a recipe as such a little difficult but I am TRYING to be more diligent with measuring and quantifying my ingredients so that I can share it with you all! So here you go..
Recipe
Ingredients
Crust
1 cup of toasted buckwheat groats*
1/2 cup sunflower seeds
1/4 cup almonds
2 eggs
Olive oil
Salt
*You can purchase buckwheat groats at wholefood stores and gently toast them in a hot pan until golden brown
Filling
1 bunch of rainbow swiss chard (you could use silverbeet too)
1 onion
1 handful of chives
Tamari
Cayenne pepper
Nutritional yeast flakes, pecorino or feta to top
Salt and pepper
Method
Preheat oven to 180°C
Line a 25x25cm round non-stick baking dish with greaseproof paper or olive oil
Crust
Blend the groats, sunflower seeds, almonds and salt until they are a crumbly texture
Pour the mix into a bowl adding the eggs, 4 tbspns of olive oil and stir well (you may need to use your hands)
Spoon the mixture into the dish and evenly press it down, ensuring all air pockets are removed. You can push some up and onto the sides to form a "crust."
Bake for 20 minutes
Filling
Finely chop the onion and sauté with 2 tbsp olive oil until it becomes translucent
Finely chop the swiss chard* and add to the above, stirring until wilted
Add the chives, 1 tbsp of tamari (you can use more if you want it saltier), a pinch of cayenne pepper, salt and pepper
Stir all until soft (about 10 minutes)
Remove the base from the oven and fill with the spinach mix
Top with feta, nutritional yeast flakes or pecorino and bake for 15 more minutes
Leave to cool for 10 minutes and serve!
*I like to use the whole chard which means I chop up the stems as well. Just remove the yucky end bits and ensure you wash it to remove any dirt.
Makes approx. 8 slices
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