This is a very creamy and tasty spinach pie that can easily be turned into a gluten-free version if you prefer. Skip to the recipe.
Yesterday I had some spinach and some leftover chard and beetroot stems and decided to make a pie. I was very satisfied with the result so I decided to share it with you. You don’t have to buy Swiss chard and/or beetroots just to use the stems in the recipe. I used them just because I had leftovers.
If you have other leftovers you can try adding them to the recipe. Just let me know how it went in the comments!
Step 1For the crust: In a bowl mix the flour with the wheat germ and the salt and add the oil, mix until you get a sandy texture. If you want a gluten-free version of this recipe just use gluten-free flour for the dough and don’t use wheat germ.
Step 2 Add the warm water and mix until you can form a ball with the dough. It may need more flour or water. Add the sesame seeds and knead a little more.
Step 3 Cover with a kitchen towel and let it rest for 30 minutes. While the dough is resting, go ahead and prepare the filling.
Step 4For the filling: wash the spinach leaves and strain them. In a pan at high heat cook for a few seconds without any oil. The water kept after washing them is enough. Keep for later.
Step 5 Chop the onion, the garlic, the leek (white and green parts), the green onion, the chard stems (only if you have leftovers) and the beetroot stems (again only if you have leftovers).
Step 6 Sautee the veggies, leaving the green onion out for the first 3 minutes. Then add them and cook for 2 more minutes. Add salt and pepper to taste.
Step 7 Add the cooked spinach leaves and cook for a few more seconds while mixing everything.
Step 8 Make the vegan Bechamel sauce following the instructions here. This time we chose cornmeal and olive oil. Once ready, add to the veggies and mix well.
Step 9Assembly: Roll the dough and cover a pie pan with it.
Step 10 Pour the filling into the pie pan. Cook for 20 minutes or until the dough is golden.