Dill Chard Spinach Bulgur Wheat Pie

by Edward Daniel
Caption of Dill Chard Spinach Bulgur Wheat Pie. Image by Edward Daniel (c).

This is a great pie when holding a feast for friends. I wanted to combine the flavours of fresh greens with coconut and bulgur wheat, when creating this recipe.

Caption of Dill Chard Spinach Bulgur Wheat Pie. Image by Edward Daniel (c).
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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For Pastry
  • 120ml filtered water
  • 275g “00” doppio flour
  • 60g coconut oil
  • Pinch salt
  • For Filling
  • 2 shallots
  • 2 garlic cloves
  • 2tbs extra virgin olive oil
  • 1 bunch chard
  • 2 bunches spinach
  • few sprigs of dill
  • 1tsp nutmeg
  • 125 coconut yogurt
  • 150g bulgur wheat

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Cook the bulgur wheat in boiling water for about 15 minutes. There should be sufficient water to for the bulgur wheat to expand. Drain and set aside.
  3. Sauté the shallot with the garlic in olive oil until the shallots turn translucent.
  4. In a blender place the chard, spinach, dill and yogurt and blend well. Place the mixture in a large bowl with the shallot mixture, nutmeg and bulgur wheat. Combine well. Season to taste. Set to one side.
  5. Place the flour, water and vegetable shortening into a mixer. Combine using a dough hook until well kneaded. This should be about 10 minutes.
  6. Line a flat tray with vegetable shortening.
  7. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray. Top tip – the dough will start to spring back during the baking process
  8. Prick the dough with a fork all over the dough base. Cook the base for 5 minutes in the oven. Remove.
  9. Use a spatula to spoon the chard spinach mixture in the base. Cover with aluminium foil and cook the pie in the oven for 30 minutes.
  10. Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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