Spinach and chickpea pie

I misheard a friend talk about spinach and chicken pie, and so this was the result. Again, chickpeas take a leading role in this belly filler. Remember to portion it up and freeze in separate batches when it's cooled - I managed to get three generous dinners out of this recipe. Have a look at my Tzatziki sauce recipe, it complements the flavours really well.

 

For the pastry:

225g wholemeal flour
1/2 tsp salt
115ml olive oil
115ml milk


First combine the flour and salt, then the olive oil and milk in a separate bowl. Mix all ingredients to form a dough-like ball.Wrap in cling film and chill in the fridge for half an hour.

For the pie: 

400g can of chickpeas
400g spinach
50g feta cheese
1 onion
1 egg
2 cloves of garlic
A splash of white wine or lemon juice
Salt and pepper to taste
Cumin
Paprika
Mixed herbs

Preheat the oven to 180

1. Chop the onion and sautée until soft, then add the chickpeas, white wine, spices and seasoning. Continue too cook for 5-10 minutes before adding the garlic, then cook for a futher 5.
2. Boil the spinach for a couple of minutes then drain all excess water. Add the egg and crumbled feta cheese.
3. Combine with the chickpea mixture.
4. Take the pastry out of the fridge and roll out, then push into the bottom of a pie dish (mine is a traditional enamel one, about 24cm long).
5. Pour the mixture into the pie dish, then cover with the remaining pastry. Make sure to press the edges together and cut a couple of slits into the top to make an air vent.
6. Bake for 25-30 minutes, until the crust looks a bit crunchy around the edges.
7. Serve with tzatzaki sauce.