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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet. Ingredients:
2 cups spelt white flour |
3/4 teaspoon sea salt, divided |
1/3 cup plus 1 tablespoon extra-virgin olive oil |
12 tablespoons water |
1/2 cup chopped yellow onion |
1/2 cup finely shredded red cabbage |
1/2 cup chopped zucchini |
8 cups (16 ounces) fresh baby spinach, washed and dried |
1 clove garlic, minced |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 teaspoon dried mustard powder |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1 large tomato, cut into 8 half-moon slices |
Directions:
1. 1. Preheat oven to 375°F.
2. 2. To prepare the crust, sift the flour and 1/4 teaspoon of the salt into a medium mixing bowl. Slowly pour in 1/3 cup of the oil while stirring to form a dough. Do not overmix or the dough will be too tough. Use up to 2 tablespoons of water to help form the dough.
3. 3. Gather the dough into a ball and lightly roll with a rolling pin until it reaches a 9-inch diameter. Press the rolled dough into a 9-inch pie plate. Poke the bottom of the crust all over with a fork. Set aside while preparing the filling.
4. 4. Heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil and the onion. Sauté for 2 minutes, add the cabbage and zucchini, and sauté an additional 5 minutes. Add the spinach and sauté until wilted.
5. 5. Add the garlic, the remaining 1/2 teaspoon of salt, marjoram, basil, thyme, mustard, paprika, and pepper. Stir well to combine, and sauté for 1 minute.
6. 6. Pour the mixture into the prepared crust.
7. 7. Bake for 35 minutes.
8. 8. Remove pie from the oven and garnish with a ring of tomato slices.
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