Sometimes I cook stuff, take pictures and totally forget about them after I’m full. And I only get to remember when I’m going through old pictures. This double crust pie is one of those forgotten dishes; from about two and a half weeks back. It was absolutely delicious by the way.


In a large bowl, I combined flour and salt. Cut in butter until mixture resembled coarse crumbs. Stirred in water, a tablespoon at a time, until the  mixture formed a ball. I rolled the dough out to fit a pie dish. Placed crust in pie dish. Pressed the dough evenly into the bottom and sides of the pie dish.


For the filling, I used Spinach, zucchini, carrots, potatoes, white onions, coriander leaves and eggs. Placed the ingredients in a big bowl and mixed. The mixture was seasoned with black pepper, cayenne, salt and I lastly, drizzled some vegetable oil. I emptied the bowl’s contents in the baking dish with the dough. Ensuring everything is evenly laid out. I had lots of excess dough so I decided to get a little creative with it by braiding some and rolling some into tiny balls enough to cover the top. Before placing the baking dish into the already 165°C preheated oven,I brushed the top of the pie crust with beat egg and baked it for 45 minutes.

It looked, smelt and tasted great! And I ate almost half of it by myself.

This pie is perfect for those Sunday brunches and is totally doable.


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