Here's a make-ahead complete meal for a lazy late spring picnic. Just pack up this colorful, brunchie pie with your favorite wine and head to the park or your backyard!
For the crust
1/2 cup Namaste Foods Tapioca Starch
1/2 cup coarse gluten-free corn meal
1 teaspoon xanthan gum
1/2 cup cold butter
1/4 cup grated parmesan cheese
1-2 cups cold water
For the filling
4 sweet potatoes, baked until tender, cooled and mashed
4 cups mushrooms, sliced
2 large red onions, thinly sliced
1 cup ricotta cheese
1 egg, beaten
4 cloves garlic, minced
4 cups fresh spinach
2 cups of feta cheese, crumbled
Salt, pepper, oregano & cayenne to taste
Olive oil for sauteing
1 egg for brushing
In a large bowl, sift together the flour, tapioca starch, cornmeal and xanthan gum.
Using a pastry cutter, cut in the cold butter until the dough starts to resemble coarse sand.
Thoroughly mix in the parmesan cheese.
Slowly start adding water a little at a time until the dough is sticky and holds together. Form into a disc and wrap in plastic. Refrigerate while you prepare the filling.
In a large sauce pan, saute the mushrooms with olive oil, salt, pepper, oregano & cayenne to taste. Set aside in a bowl.
Using the same pan, saute the onions with oil and spices until nicely browned. Stir in the garlic and cook for an additional minute. Set aside in seperate bowl.
Whisk together the ricotta, egg and garlic.
Place spinach In a sieve, pour boiling water over and allow to cool and drain. Squeeze as much moisture out of the spinach as you can and combine with the ricotta mixture.
Preheat the oven to 400 F. Roll out 2/3 of the dough and press into a springform pan.
Spread 1/2 of the sweet potatoes onto the bottom of the crust.
Top with 1/2 of the ricotta/spinach mixture.
Sprinkle 1/2 of the feta cheese on top of the ricotta/spinach.
Arrange mushrooms on top of the feta.
Repeat the sweet potato, ricotta/spinach and feta cheese layers. Finish with onions.
Roll out the rest of the dough and top the pie with it, either as a whole piece with slits cut into the top, or cut out shapes and arrange, as shown in the photos.
Brush with beaten egg.
Bake for 35-45 minutes or until the top is nicely browned. Allow to cool for 20 minutes before serving.