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–+ servings

Whole Plant Foods Spinach & Chickpea Pie

Venelina Dove M.D.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients
 
 

  • 1 pack Phyllo dough or rice paper
  • 3 cups cooked chickpeas
  • 3 handfuls spinach chopped
  • 1 onion chopped
  • 1 lemon juiced
  • 1 tsp turmeric
  • 2 tsp paprika
  • salt to taste
  • 2 tbsp ground flax seeds
  • ½ cup raw almonds
  • 1½ cup water
  • 2 tbsp sesame seeds ground

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Put the chickpeas and freshly squeezed lemon juice in a food processor for 2-3 min or until roughly chopped.
  • Place the chopped onion and spinach in a pan with ½ cup of water.
    Add the spices (turmeric, paprika, and salt) and cook for 10 min.
  • Add the mashed chickpeas, ground flax seeds and stir everything well. Now the filling is ready.
  • Line a baking sheet with parchment paper.
  • Take one phyllo dough sheet and using a pastry brush sprinkle it with some water.
  • Then take some of the chickpea-spinach mixtures, around 3 tbsp or more and spread it evenly on half of the sheet.
  • Roll lengthwise to get the roll as long as possible. Put on a baking sheet.
  • Repeat this until you finish the filling mixture, placing one roll next to the other lengthwise.
  • Put the raw almonds and water in a blender for 5 min.
  • Pour the almond milk over the rolls, spreading it evenly, sprinkle them with some ground sesame seeds.
  • Bake for 35-40 min or until slightly red.
  • As soon as the rolls are ready, sprinkle them with some water and cover with a towel. Let them sit for 10 min.
  • Enjoy it hot or cold!

Notes

  • The vegan spinach & chickpea pie can be made with rice paper as well.
  • You can use almond milk instead of almonds and water to pour over the rolls.