Terry the Thermie
Ingredients
8 portion(s)
Pie crust
- 150 g ground almonds
- 1 egg
- 15 g Coconut Flour
- Salt and pepper, to taste
Pie filling
- 1 onion, peeled and chopped in half
- 500 g Frozen spinach
- 6 eggs
- 250 g cream cheese, softened and mashed roughly with a fork
- 200 g feta
- 1 bunch fresh mint, roughly torn or chopped
- Salt and pepper, to taste
-
6
55min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe's preparation
- Grease and line a 24 cm pie/flan dish, and pre-heat oven to 180 degreess
- Combine all ingredients 30 seconds/speed 5
- Place pie crust mixture into pre-greased and lined dish. If necessary place a piece of baking paper on top and use your palm or the bottom of a glass cup to smooth the crust.
-
Use a fork to make holes in the base (this will help the crust bake evenly) and bake at 180 degrees for 15 mins. Remove from oven.
. - Place onion in Thermomix bowl and chop 3 seconds/speed 5
- Add oil to bowl and saute 3 minutes/120 degrees/speed 1
- Meanwhile, place defrosted spinach into a clean chux cloth or nut milk bag and squeeze as much liquid out as you can (this will prevent the pie from being soggy-bottomed)
-
Add spinach and all other filling ingredients into bowl with sauteed onion. Mix in reverse (
) 20 seconds/speed 2, using the spatula continuously to stir the ingredients at the same time. (note: there will still be lumps of both cheeses throughout the mixture. That's good!!)
- Pour mixture onto the cooked pie crust, and bake at 180 degrees for 40-45 minutes until the centre is firm and top is browned
Pie crust
Pie filling
Tip
This recipe is adapted for Thermomix from Ditch The Carb's original Spinach and Feta Pie: //www.ditchthecarbs.com/2015/03/18/lchf-spinach-and-feta-pie/
This pie is great served both hot and cold - it's fantastic for lunchboxes, picnics, hot night dinners, as well as a substantial vegetarian meal for Meat Free Monday
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Paneer Masala In Tomato Curry
-
Sweet potato and chickpea curry
-
Kale, spinach and feta pie
-
Uttapam
-
Vegetable Sri Lankan Curry Recipe
-
Sweet potato, pea and corn fritters (GF, egg free variations)
-
Mushroom, Kale and Barley Pilaf
-
Black Bean burgers
-
Veg Thai Green Curry Recipe
-
Corn and Zucchini Fritters with Chives (Gluten Free)
-
Veg biryani
-
Quick carrot dhal
Comments
Add a commentDelicious, thank you for sharing! I didn’t have...
Delicious, thank you for sharing! I didn’t have any mint to add, still very tasty. The chunks of cheeses were so yum!
Sarahviccatercom so glad you loved it Check out...
Sarah@viccater.com: so glad you loved it!! Check out the original recipe at http://www.ditchthecarbs.com/2015/03/18/lchf-spinach-and-feta-pie/ (it's her recipe after all - I just converted it to Thermomix!!)
OMG! This recipe is the bomb!! If you are at all...
OMG! This recipe is the bomb!! If you are at all concerned about the amount of mint (my mum was) you can halve it and it still tastes great!
Sarah Boer