SPINACH-AND-CHICKPEA PIE

Spinach-and-Chickpea Pie image

Provided by Molly O'Neill

Time 1h15m

Yield Six servings

Number Of Ingredients 18

Ingredients

2 cups chickpea flour
3/4 cup all-purpose flour, plus additional for rolling
1 tablespoon baking powder
1 1/4 teaspoons salt
3 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons plain lowfat yogurt
3/4 cup lowfat milk
2 tablespoons olive oil
2 medium onions, peeled, halved and thinly sliced
2 15-ounce cans chickpeas, drained and rinsed
4 tablespoons balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
3 cloves garlic, peeled and minced
5 pounds spinach leaves, washed and stemmed
1/2 cup crumbled feta
Olive oil spray
1 egg, lightly beaten

Steps:

To make the crust, in a large bowl combine the flours, baking powder and salt. Rub in the butter and yogurt until well combined. Add the milk and stir just until combined. Flour your hands and gather the dough into a ball. Wrap in plastic and refrigerate.
To make the filling, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the onions and cook until soft and brown, about 10 minutes. Add the chickpeas and the vinegar, turn the heat to low and cook for 15 minutes. Stir in 1 teaspoons of salt and pepper to taste. Set aside.
Heat the remaining oil in a large pot over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds. Add the spinach, stir, cover the pot and steam for 5 minutes. Place the spinach in a sieve and press out all of the water. Coarsely chop the spinach, place in a bowl, season with teaspoon of salt and pepper to taste. Toss in the feta.
Preheat oven to 350 degrees. Spray a 9-inch pie plate with the olive oil. Press of the dough over the bottom and up the sides. Place half of the spinach mixture over the crust. Top with half of the chickpea mixture. Repeat the layers.
On a lightly floured surface, roll out the remaining dough into a circle that will just fit the top of the pie. Seal the bottom and top crusts together. Brush the top of the pie with a little of the beaten egg. Make small steam vents with the tip of a sharp knife. Bake until the crust is browned, about 30 minutes. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 12 grams, Carbohydrate 85 grams, Fat 23 grams, Fiber 22 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 1597 milligrams, Sugar 16 grams, TransFat 0 grams