Pie dough
100 g (1 cup) white flour
90 g (½ cup) whole wheat flour or finely ground graham flour
½ tsp salt
75 ml (1/3 cup) mild olive oil
35 ml (3 tbsp) soy drink + ½ or 1 tbsp more if needed
Filling
2–3 onions
500 g (18 oz) spinach
1–2 tbsp oil
2 dl (¾ cup) oatly sour cream
2 ½ dl (1 cup) oatly cream
2 tsp psyllium husk
1 tbsp boullon vegetable powder
½ tsp salt or to taste
Sift the flour twice. Then whisk in the salt. Pour in the oil, then the soy drink and stir everything together. If the dough seems too dry, add more soy drink. When the dough starts to form, work it by gently kneading it on a sheet of baking paper. Form a ball. Roll it out between two sheets of baking paper. Place the dough in a pie dish and flute the edges.
Peel, slice and sauté the onion in oil for a few minutes. Rinse the spinach and add it to the pan. Mix the sour cream, psyllium husk oat cream and salt in a bowl. Put the spinach/onion mixture in the pie shell and pour over the cream mixture. Bake at 200°C (400°F) for 35 – 40 minutes or until set och golden.