Day four: spinach-chickpea pie

Well after three days of dessert pie recipes that feature traditional, autumnal, local-ish ingredients,  I think it is time we take a brief interlude from the sugar and discuss a pie that is actually GOOD for you!

I bookmarked this recipe a few years ago but had mostly forgotten about it.  Until I was required to come up with twelve consecutive pie recipes, that is.  But I’m glad I had reason to dig it out of my files, because this recipe was fabulous and surprisingly not terribly difficult — I am definitely making it again!

2 cups chickpea flour
3/4 cup all-purpose flour, plus additional for rolling
1 tablespoon baking powder
1 1/4 teaspoons salt
3 tablespoons cold unsalted butter, diced
2 tablespoons plain yogurt
3/4 cup milk

(This is where I have made some changes from the original recipe)
2 medium or one large onion, finely minced
4-5 cloves of garlic
1 can chickpeas
1 lb baby spinach
3/4 cup feta cheese
1 egg, beaten
Splash vinegar or lemon juice
Seasoning of choice
Salt, pepper to taste

Make the dough:  combine flours, salt, baking powder and mix in butter with hands.

Add yogurt (I used Greek yogurt) and milk, mixing together with a spatula or your hands.

Wrap in plastic wrap and refrigerate for one hour.

In the meantime, finely mince the onion and saute in a large skillet until it begins to turn golden, about 10 minutes.  Add seasoning:  I used some cumin seeds plus some of Penzey’s Turkish Blend that I just received as a sample in the mail.  If you don’t have that, some ground cumin, paprika, oregano, black pepper and salt would work.  Or use whatever you like.  You can’t really go wrong.

Add salt and pepper to the pan as well and continue to saute until fragrant, about 1-2 minutes.

Add a splash of vinegar or lemon juice.  Or wine.  Whatever.  The original uses pomegranate molasses, which sounds really unappealing to me.

Toss in chickpeas and garlic and continue to cook for about 15 minutes.

Steam the spinach until just wilted, remove from the pot with tongs, and coarsely chop as necessary.  Let cool a bit and press out as much water as possible.

Mix half of a beaten egg, feta cheese, salt and pepper in with spinach.  Allow chickpeas to cool a bit and then mix those in too (you can also keep them separate and layer them in the pie as the original recipe calls for).

Preheat oven to 350.  Divide pie dough in two and roll them out.  Press the first one into the pan.

Pour filling into pie and roll out second half of dough. Lay this piece on top and press edges together.

Cut some slits on the top to vent.

Bake for about 30 minutes, until crust is nicely browned.

I really enjoyed this pie.  I loved the chickpea flour crust and thought that this was a hearty dinner that also doesn’t weigh you down.

I wish I had thought to use the leftover yogurt to make a tzatziki sauce to serve on the side (here is a recipe I like).  Nonetheless, this pie was delicious and a good antidote to the butter and sugar overload of the holidays.


4 thoughts on “Day four: spinach-chickpea pie

  1. Pingback: Day eight: curried vegetable mini pies | Bounteous

  2. alittledropofrain

    I made this tonight with maze and spelt flour for the dough with coconut oil instead of butter – it was super yummy – I blind baked the bottom pastry layer and there was no sogginess – all in all a winning dinner!! thank you


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