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Spinach, fetta and broad bean pie
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Delicious vegetarian pie with broad beans, feta, and spinach in a crispy wholemeal crust.
Ingredients:
  • 500.00 ml wholemeal plain flour
  • 250.00 ml wheatgerm
  • 160g butter, chilled, chopped
  • 40.00 gm chilled water
  • 9.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 200g baby spinach
  • 300g broad bean
  • 100g feta, crumbled
  • 40.00 ml finely grated vegetarian hard cheese or parmesan
  • 20.00 ml chopped fresh dill
  • 1 tsp finely grated lemon rind
  • 84.98 gm milk
Instructions:
  • Combine flour, wheatgerm, and butter in a food processor until mixture looks like fine breadcrumbs. Add 1 egg and chilled water. Process until a soft dough forms, adding more water if needed. Transfer dough to a floured surface, knead until smooth, shape into a disc, wrap in plastic, and chill for 30 minutes until firm.
  • In a large, deep frying pan, heat oil over medium-high heat. Sauté onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Drain mixture in a colander over a bowl and let cool for 10 minutes.
  • Put broad beans in a heatproof bowl and cover them with boiling water. Let sit for 30 seconds. Drain and then dunk in a bowl of chilled water. Drain again and peel off and discard the skins.
  • Preheat your oven to 190C/170C fan-forced. Roll out the pastry to a 5mm thickness between 2 sheets of baking paper. Line a 22cm pie plate with the pastry, ensuring it reaches a 4cm depth. Trim any extra pastry and create a lovely decorative pattern by pinching the edges.
  • Combine spinach, broad beans, fetta, cheese, dill, and lemon rind in a bowl. Whisk remaining eggs with milk and pour into the mixture. Season with salt and pepper, then stir well. Spoon the mixture into a pastry case on a baking tray. Bake for 45 minutes until golden and set. Let it stand for 10 minutes, then cut into wedges and serve.

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