Spinach pie
INGREDIENTS
Pie crust
- 1 tablespoon of ground flaxseed
- 3 tablespoons of cold water
- 150 grams fine almond flour
- 116 grams gluten-free baking flour
- ¼ teaspoon of salt
- 60 ml cold water or plant-based milk (Friendly Viking's regular)
Filling
- 1 bag of Veggs Omelette
- 1 bag of spinach
- 100 grams O'fraiche Friendly Viking's
- A pinch of nutmeg
- 1 onion, chopped
- 2 cloves of garlic
- Cherry tomatoes
METHOD OF PREPARATION
Pie crust
1. Preheat the oven to 180°C if you are pre-baking the crust.
2. Mix the ground flaxseed and water in a small glass or bowl. Stir well and let rest for about 10 minutes to allow it to bind and thicken.
3.Add the almond flour, gluten-free flour and salt in a bowl. Stir to combine.
4.To that same bowl with the combined dry ingredients, add the flax seed and water mixture. Stir well until the dough starts to become more compact.
5. Continue adding more water (a few tablespoons at a time) as you knead the dough. If the dough is dry and crumbly, it needs more water. If you added too much water and the dough is wet, add more gluten-free flour. The dough is good and ready to roll out if it does not crumble or if it is not too wet. It should be moist and compact, but not dry and wet.
6.Shape the dough into a compact ball.
7. Place the dough ball on a piece of baking paper. Flatten the dough and use a rolling pin to roll it into an even circle about 8 inches in diameter.
8. Place your hand under the baking paper and carefully turn the baking paper with the dough on it into a 15 cm cake tin. Don't feel stressed about this process because it doesn't look perfect and it's easy to fix.
9.Once the dough is placed on the pie pan, press the dough into the corners of the pie pan. Remove the excess dough from the edges. Repair any holes or tears with the excess dough from the edges. Shape the edges if you wish.
10. Prick the bottom of the crust with a fork.
Baking instructions
Pre-bake the crust for 10 minutes at 180°C, fill and bake as needed for the pie recipe.
Pie filling:
1. Preheat the oven to 160*C.
2. Prepare the vEGGs according to the instructions on the packaging.
3. Fry onion, garlic and spinach, add salt, pepper and nutmeg and remove from heat.
4. When the mixture has cooled, add the vEGGs and the vegetable cream. And mix everything together.
5. Pour the mixture into a cake tin and top with cherry tomatoes. Bake for 60 minutes or until the cake is done.
