Ingredients (serves 4):
- 250 g white spelt flour
- 75 g whole spelt flour
- 1 pinch dried thyme
- 125 g butter
- 1 pinch nutmeg
- 80 ml iced water
- 1 egg yolk
- 150 g creamy goat cheese
- 500 g fresh spinach
- 500 g mild red onions, thinly sliced
- 2 tablespoons extra virgin olive oil
- pepper & nutmeg
- 2 tablespoons of balsamico cream
To make Pastry:
Sift the flour into a large bowl and add the thyme, butter and nutmeg. Rub the butter into the flour with your fingertips until the mixture is fine and crumbly. Add enough iced water to mix to a firm dough adding more water if necessary.
Turn the dough onto a lightly floured surface and press together until smooth.
Roll out two third of the pastry and line a greased 25 cm pie dish. Wrap the remaining pastry in a plastic wrap and refrigerate at least for 30 minutes.
To make Filling:
Heat the olive oil over medium heat. Add the thinly sliced onions and season well with pepper, nutmeg and salt. Cook until soft (about 10 minutes). Then reduce heat and add the balsamico cream, mix well and cook until very soft and caramelized. Set aside.
Wash the spinach and cut into medium sized bits. Put the wet spinach in the same pan and cover with a lid. Leave on low heat for 2-3 minutes or until the spinach is tender.
Sprinkle goat cheese, spinach and caramelized onions onto the pastry base.
Roll out the ramining pastry to cover the top of the pie and trim the edges with a sharp knife. Press the edges together to seal. Decorate with pastry trimmings and make some cuts in the cover. Brush the pie top with the egg yolk and bake for 45 minutes at 180º (350º F).
Serve warm with a salad.