Feta & Greens Pie with Red Lentil Crust - Cuisine Magazine - From New Zealand to the World
Using red lentils for the ‘pastry’ of this pie makes it packed with protein, gluten free and keto friendly. The lentil crust does not have the crispness of past
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Ingredients
- 1 cup split red lentils
- ½ teaspoon salt plus extra to sprinkle
- 200g spinach leaves
- 400g (approximately 1 small head) broccoli
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 bunch (4 large/6 small) spring onions, trimmed, finely sliced
- 250g plain cottage cheese or ricotta
- ½ teaspoon baking powder
- 200g feta, crumbled
- 1 cup soft herbs (mint, coriander, parsley, dill), roughly chopped
- 1 teaspoon dried dill
- ½ preserved lemon, rinsed, finely chopped or finely grated zest of 1 lemon
- 3 eggs
- freshly ground black pepper and nutmeg
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