Wholemeal spinach and chickpea pie

Name: Wholemeal spinach and chickpea pie
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 300g wholemeal flour; 5 tbsp olive oil; 120ml cold water; 1 onion, finely chopped; 2 garlic cloves, crushed; 400g frozen spinach, defrosted and squeezed dry; 400g tinned chickpeas, drained and rinsed; 1 lemon, zest and a squeeze; 1 tsp ground nutmeg; 1 tbsp dill, chopped

A crisp wholemeal olive oil pastry wrapped around lemony spinach and chickpeas. Eat hot or cold.

Time1 hr 10
LevelMedium
Costabout £0.60 a head
Oven200°C (180°C fan)

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 gwholemeal flour
5 tbspolive oil
120 mlcold water
1onionfinely chopped
2garlic clovescrushed
400 gfrozen spinachdefrosted and squeezed dry
400 gtinned chickpeasdrained and rinsed
1lemonzest and a squeeze
1 tspground nutmeg
1 tbspdillchopped

Method

1
Mix the flour with 4 tbsp oil and the water into a soft dough. Wrap and chill for 20 minutes.
20 min
2
Fry the onion in 1 tbsp oil for 6 minutes. Add the garlic for 1 minute.
6 min
3
Mix in the spinach, chickpeas, lemon, nutmeg and dill. Mash a few chickpeas. Season well.
4
Heat the oven to 200°C (180°C fan). Roll two thirds of the dough to line a 23cm tin. Fill it.
5
Roll out the rest for a lid, seal the edges, and make a steam hole.
6
Bake for 35 minutes until the pastry is golden.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.