Sunday Night Silverbeet Pie

I went to sleep thinking about this pie this afternoon. I can't think of a better way to take an afternoon nap  then thinking about that night's dinner, and it turned out just as I had hoped. You could try any combination of nuts and seeds you have in the pantry, just be sure to add enough so the dough covers the dish - including the sides - and if you end up with too much you can always freeze it for later. Also feel free to add anything more to the filling, butternut pumpkin / tomatoes / mushrooms would be wonderful - but if you're trying to keep it simple and cheap (or it was $1 for a huge bunch of spinach at the grocers like me) then the spinach is  still equally as delicious!

Silverbeet Pie

Serves 4

For the Crust

about 1 1/2 of nuts & seeds. I used:

Handfull of macadamia nuts

Handfull of sunflower Seeds

Handfull of walnuts

Handfull of pepitas
1 cup quinoa flakes

1/2 Cup almond meal
2 tbl Linseeds (optional)

2 tbl psyllium husk

1 tbl coconut butter
1/2 water
1/2 almond milk
pinch rosemary (or herb of your choice)

Tsp salt - to taste

For the filling

1/2 onion, diced

1 clove garlic, minced

8 cups silverbeet spinach / one bunch, sliced into strips 

6 eggs

1 cup almond milk

salt

pepper

Preheat oven at 220.c 

For the pie crust, combine all the dry ingredients and the coconut butter in a food processor for about a minute. Continue to process while adding water and almond milk. Be sure to add more water if consistency is too dry, or less if too moist.  Stop and stir if needed. Pulse until a dough like consistency forms. Pat and smooth crust into a round pie dish. Be sure to make sure the dough is even. 

Bake crust in the oven for 15 minutes while preparing filling.

Sauté oil, onion and garlic in a fry pan until translucent. Add silverbeet and cook till just wilted. Whilst this is cooking, beat together the 6 eggs, almond milk, pepper and salt.

Take the crust from the oven and pour the silverbeet mixture into the crust. Top with egg mixture, being sure of an even cover.

Bake in the oven on 220.c for 30 minutes or until cooked through.

Serve with salad or delicious with tomato relish!

vegetarian, gluten free, dairy free, refined sugar free