Instead of puff, shortcrust, or even phyllo dough, this recipe uses a mixture of ground almonds and oats, making the crust much lighter yet still delicious. The filling is all about fresh spinach and feta, which brings richness without heaviness. Serve this pie with a simple tomato salad: pink, black, and yellow tomatoes diced and dressed with olive oil, lemon juice, salt, pepper, and oregano.
Ingredients for the crust (20 cm pan):
- ½ cup oat flour (blend rolled oats into powder)
- ⅓ cup almond flour (finely ground almonds)
- 2 tbsp starch
- ½ tsp salt
- 3 tbsp olive oil, coconut oil, or ghee
- 3 tbsp cold water
Ingredients for the filling:
- 3 eggs
- 150 g feta cheese
- 1 tsp dried oregano
- a pinch of chili flakes or powder
- a pinch of ground nutmeg
- 2 tbsp olive oil
- 2 scallions (green onions)
- 1 garlic clove
- 150 g spinach
- salt, pepper
Preparation
Preheat the oven to 180°C / 350°F. In a bowl, combine oat flour, almond flour, and starch with salt and pepper. Add oil and cold water, mix into a dough, wrap in plastic, and refrigerate for 30 minutes. Roll out and press into the pan, prick with a fork, and pre-bake for 10 minutes.
For the filling, whisk the eggs and stir in crumbled feta, oregano, chili, nutmeg, salt, and pepper. In olive oil, sauté garlic and scallions until golden, then add half the spinach and cook 1–2 minutes. Mix with the cheese mixture, add the remaining spinach, and combine well. Pour into the crust and bake for about 30 minutes. Let cool slightly before serving.
Ingredients for the crust (20 cm pan):
- ½ cup oat flour (blend rolled oats into powder)
- ⅓ cup almond flour (finely ground almonds)
- 2 tbsp starch
- ½ tsp salt
- 3 tbsp olive oil, coconut oil, or ghee
- 3 tbsp cold water
Ingredients for the filling:
- 3 eggs
- 150 g feta cheese
- 1 tsp dried oregano
- a pinch of chili flakes or powder
- a pinch of ground nutmeg
- 2 tbsp olive oil
- 2 scallions (green onions)
- 1 garlic clove
- 150 g spinach
- salt, pepper
Preparation
Preheat the oven to 180°C / 350°F. In a bowl, combine oat flour, almond flour, and starch with salt and pepper. Add oil and cold water, mix into a dough, wrap in plastic, and refrigerate for 30 minutes. Roll out and press into the pan, prick with a fork, and pre-bake for 10 minutes.
For the filling, whisk the eggs and stir in crumbled feta, oregano, chili, nutmeg, salt, and pepper. In olive oil, sauté garlic and scallions until golden, then add half the spinach and cook 1–2 minutes. Mix with the cheese mixture, add the remaining spinach, and combine well. Pour into the crust and bake for about 30 minutes. Let cool slightly before serving.
