Spinach Pie Crust – Vegetable Pie Crust

Ingredients

350g of spinach or 1 bunch of silverbeet

2 tbs butter

3/4 cup plain flour

3/4 cup almond meal

1 tsp salt

Method

Pre heat oven to 190°C / 375°F

Grease a 9″ pie tin

Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.

Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.

Take off the heat and mix in the flour, almond meal and salt. Stir well till completely combined.

Press into the grease pie tin and cook for 30 mins

Tip: Depending on how thick you make your crust, you could have about 1/2 cup of base mixture leftover, why not make some savoury biscuits…

Mix it with 3/4 cup of parmesan cheese

Make teaspoon size balls (about 14g each) and then flatten on to a baking tray.

Cook in the oven for 25 mins or till lightly golden.

Stunning

Blondie 🙂

Spinach Pie Crust - Vegetable Pie Crust

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

A nice alternative to standard pastry pie bases.

Author: FinSki's

Recipe type: Pastry

Cuisine: Vegetarian

Serves: 8

Ingredients

• 350g of spinach or 1 bunch of silverbeet
• 2 tbs butter
• ¾ cup plain flour
• ¾ cup almond meal
• 1 tsp salt

Method

1. Pre heat oven to 190°C / 375°F
2. Grease a 9″ pie tin
3. Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
4. Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
5. Take off the heat and mix in the flour, almond meal and salt. Stir well till completely combined.
6. Press into the grease pie tin and cook for 30 mins

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