Gluten-free Spinach, Mushroom & Feta Pie.


2 cups of chickpea flour
6 tbsp olive oil
1/2 tsp salt
4 fresh sprigs of thyme
4 tbsp water
2 eggs
3/4 cup pumpkin seeds
1/2 cup sunflower seeds

200g fresh spinach, steam it on a worm pan until wilted
250g brown mushrooms, quarters and fried with coconut oil
100g feta
4 eggs
4 tbsp oat milk/water
Salt & pepper

Gluten-free Spinach, Mushroom & Feta Pie



Mix all the ingredients for the crust in a food processor, but hold back on 1/2 of the seeds.
When all is well mixed add the rest of the seeds so they give the crust some textures.
Roll the dough/crust and place it in a pie pan.
Cook it for 25-30 minutes at 170º Celsius

While the crust is being baked. Make the filling ready for the pie. First place the spinach, mushrooms in the pie crust and poor over the egg mixture and finely crumble the feta cheese over the pie.

Place it back in the oven for 20 minutes or until the filling is firm.

Serves 4-6


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