Spinach Pie with a Whole-Grain Crust

In a bowl, mix the whole-grain flour and salt. Add the olive oil and cold water and mix with a fork until the dough comes together. Quickly knead it into a ball with your hands, then press it evenly with your fingers into the bottom and up the sides of a pie pan. Prick the bottom several times with a fork. Place in the refrigerator while you prepare the filling.

Preheat the oven to 190 °C. In a large pan over medium heat, warm a teaspoon of oil. Add the chopped onion and mushrooms. Sauté for 5–7 minutes until the mushrooms release their liquid and it evaporates (this is key so the pie doesn't turn soggy). Add the garlic and spinach and cook for another 2 minutes until the spinach wilts. Remove from heat and let cool.

In a bowl, whisk together the eggs, milk, Greek yogurt, oregano, nutmeg, salt, and pepper. Be careful with the salt, as feta cheese is already salty.

Spread the sautéed vegetables evenly over the prepared dough in the pan. Crumble the feta cheese over the top. Pour the egg mixture over everything.

Bake. Bake the pie for 35–45 minutes, or until the filling has set and the top is golden brown. Let the pie rest for at least 10 minutes before slicing for cleaner cuts.