This pie is very tasty, inexpensive and not difficult to make in spite of the number of ingredients looking a bit wow! I made half the ingredients. The spinach which is the most quantity can be adjusted according to your pie dish. Oh, and another thing, I smeared some avo onto the pie base so that spinach would not slip off when you cut it.
The recipe is from Living Cuisine – The Art and Spirit of Raw Foods – Author – Renée Loux Underkoffler, Foreword by Woody Harrelson. This is one of my favorite Raw Food books because although it does not have a single picture it has so much solid information. The recipes are not like other books that offer blazing colour, expensive ingredients all to entice your mind but not your pocket. This is a solid book to guide you through Raw Food. To buy the book? Click here
CHICK PEA SPANAKOPITA (Makes 6-8 servings)
This savory. seasoned spanakopita is made with a crunchy chick pea crust fresh of spinach, tomato, red bell pepper, zucchini, herbs and avocado.
- 1 ¾ cups of chick peas (garbanzo beans) for sprouting (yields 2 ½ cups)
- 2 cloves of garlic
- 1 cup parsley leaves
- 3 tablespoons raw tahini
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon sun-dried sea salt, or to taste
- 4 cups of chopped spinach
- 1 Medium zucchini, thinly sliced
- ½ cup chopped basil
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 2 teaspoons oregano
- ¼ cup organic extra-virgin olive oil
- 3 tablespoons lemon juice
- Pinch of sun-dried sea salt
- 2 avocados
- 3 – 4 tomatoes, sliced
- ¼ cup raw tahini
- ½ cup lemon juice
- Juice of 1 orange
- 2 teaspoons lemon zest
- 1 clove of garlic
- 2 tablespoons nama shoyu
- 1 soft date, pitted
- Pinch sun-dried sea salt, or to taste
- ¼ cup chopped black olive (optional)
- 2 tablespoons sesame seeds (optional)
To make the chick pea crust: Sprout the chick peas. In a glass jar, covered with screen or mesh secured with a rubber band, soak chick peas in 3 cups of water overnight (about 6-12 hours). Drain and rinse two times a day until the sprouted tails are as long as the bean (about 2-3 days).
In a food processor, finely chop garlic and parsley. Add sprouted chick peas, tahini, lemon juice and lemon zest and blend until smooth. It may be necessary to scrape the sides of the food processor with a rubber spatula and continue to blend until smooth. Season with sea salt. Press the chick pea mixture a 10-inch pie plate or, alternatively, press the mixture into a 10-inch round, flat patty on a platter. Dehydrate at 108 F (42C) for 12-20 hours or until the crust has a crunchy texture.
To prepare the vegetable layers: Toss together the spinach, zucchini, fresh herbs (set aside a pinch or two for garnish), oregano, olive oil, lemon juice, and sea salt. Evenly distribute the spinach-zucchini mixture in the bottom of the crust or spread evenly over the flat crust. Cut the avocados in half. Chop the blade of a chef’s knife into the pits of the avocados and twist to neatly remove pits. Cut the avocados into slices while still in the skin. Scoop out the slices or peel away the skin. Layer the avocado slices evenly over the spinach-zucchini mixture. Press the avocado slices with a rubber spatula or clean fingers to form a neat layer. Cut out the tops of the tomatoes. Slice across the seeds. Layer the tomatoes slices on the avocados.
Garnish, if desired, with chopped olives, sesame seeds, and reserved fresh chopped herbs
To blend the lemon tahini sauce: Blend tahini, lemon juice, orange juice, lemon zest, garlic, nama shoyu, and date until smooth. Season with sea salt. This sauce should be thick but pourable. Add a few teaspoons of fresh water only if necessary to blend to desired consistency. Serve sauce in a small cup or a dipping bowl with a small spoon.