Serves 6

Ingredients for Pie Crust:

• 2 tbsp quinoa flour

• ⅓ cup millet flour

• ⅔ cup spelt flour, plus more for dusting*

• 1 tsp baking powder

• ½ tsp salt

• 4 tbsp butter** or ghee, chilled

• 4-5 tbsp ice water

*Spelt flour is an Avoid for type O non-secretor, substitute brown rice flour.

**Butter is an Avoid for types A and AB secretors and non-secretors.

Base Ingredients for the Filling:

• 2 tsp olive oil

• 1 shallot, diced

• 4 cups baby spinach

• 2 cups broccoli, or broccolini, florets

• 1 cup feta cheese*

• 2 large eggs

• ⅓ cup vegetable stock

• 2 tbsp fresh thyme

• Sea salt, to taste

*Feta is an Avoid for type O non-secretors, substitutions below.

To prepare the crust:

1. Place flours, baking powder and salt in a bowl.

2. Cut the cold ghee or butter into small pieces and add to flour and mix until flour resembles coarse cornmeal. Small pieces of ghee/butter should still be visible.

3. Add cold water 1 tablespoon at a time, gently mixing after each addition, until mixture forms a dough. You may want to shape the dough into a ball, wrap in plastic film and refrigerate for an hour before kneading into your pie mould.

4. Roll dough out on a flat surface until it reaches 12 inches in diameter and is approximately ⅛ inch thick. Place dough into a 9 inch pie plate, gently press into the pan, and pinch edges between two fingers to create crimped edges.

5. Preheat oven to 375, then Par-bake the dough for 15 minutes.

To prepare the filling:

1. Heat olive oil in a large skillet over medium heat.

2. Sauté spinach, broccoli and shallot for about 4 minutes, until vegetables are tender. Remove from the heat and transfer into a large bowl, toss with choice of cheese and set aside to let cool.

3. In a separate bowl, whisk eggs, stock, thyme and salt. Pour over cooled vegetables and mix to combine.

4. Pour filling in par-baked pie crust, and bake 30 minutes, or until filling is firm.

5. Serve warm, let cool or refrigerate until cold.

Right 4 All Types Alternatives:

If you wish to add a variety of fillings to this pie, we recommend these:

Vegetables:

• Zucchini

• Asparagus

• Kale

• Onions

• Portobello mushrooms

• Green peas

Cheeses:

• Pecorino

• Romanian urda

• Goat cheese

• Mozzarella*

*Mozzarella is an Avoid for Type O non-secretor.